Loaded Cheesy Pork & Jalapeño Hot Dogs

• Meanwhile, grate carrot. 
• Roughly chop pickled jalapeños (if using). 
• Finely chop garlic. 
• Cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover 
with a damp paper towel.
• Microwave corn on high, until tender, 4-5 minutes. 
Drain any excess liquid, then season to taste with 
salt and pepper. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle 
of olive oil. Add garlic and cook until fragrant,  
1 minute. Transfer to a large bowl and set aside to 
cool slightly. 
• Add Greek-style yoghurt to garlic oil mixture, 
stirring to combine. Season to taste. 

• Slice hot dog buns in half lengthways, 3/4 of the way 
through. Place buns on a lined oven tray, then fill 
with sausages and sprinkle over Cheddar cheese. 
• Bake until cheese is melted, 4-5 minutes. 

• To the bowl with garlic yoghurt, add shredded 
cabbage mix and carrot. Drizzle with white wine 
vinegar. Toss to combine. Season to taste.