Yield: 1½ cups

2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed
½ cup grape or cherry tomatoes, cut into small pieces
¼ cup finely chopped red onion
1 tablespoon chopped fresh basil leaves
1/8 teaspoon each salt and freshly ground black pepper

1. Whip oil and vinegar together in a medium bowl.  Season with salt and freshly ground black pepper.
2. Stir in corn, tomatoes, onion and basil. Cover and chill.
3. Spoon 2 tablespoons corn relish atop cooked hot dogs in a heated bun.
 
© National Hot Dog & Sausage Council