Preparation
Step 1
For the cheese sauce, melt the butter in a pan. Stir in the flour, whisking to incorporate then cook for 1 minute until it foams. Reduce the heat to low and slowly whisk in the milk. Cook for 2-3 minutes until the mixture thickens.
Step 2
Stir in the cheese, handful by handful, until the cheese melts and the sauce is creamy. Stir in the smoked paprika and keep the sauce warm.
Step 3
For the charred corn salsa, dry the corn kernels well and toast in a dry frying pan until the corn starts to blacken and pop. Mix into the tomatoes, olive oil, coriander and lime juice.
Step 4
Serve the hot dogs in the rolls then coat with the cheese sauce, a spoonful of salsa, and a few crushed nacho chips.
