There’s nothing I look more forward to in the summers than barbeques with my family. Dominican barbeques are unmatched, from the chimi burgers to the ensalada de coditos to Dominican hot dogs, everything is just so good.

I especially love when we make Dominican hot dogs because we turn a regular, basic hot dog into something worth talking about! We add shredded cabbage, chopped red onion, corn, and of course chimi sauce.

Make a slit in the hot dogs

Use a sharp knife to make a slit in the hot dogs lengthwise. This helps the hot dog cook more evenly and get nice and crispy. Trust me, this step affects taste and flavor, and I do this with all my hotdogs now.

How to shred cabbage finely

My hack for finely shredded cabbage is taking a head of cabbage, cutting it in half, and using a vegetable peeler along the side of the cut cabbage. This method takes a bit longer but creates super fine and crispy cabbage, which are perfect for topping this Dominican hot dog with.

Which hotdogs I buy

I don’t eat hot dogs very often, but when I do I choose hot dogs made from 100% beef with no preservatives. Check the instructions for anything mentioning “mechanically processed” and put it down immediately. You should always go for the ones with ingredients I can recognize.

They may cost a couple more dollars than the 99 cent mechanically processed hot dogs, but I’m happy to pay it.

More topping ideas

Another great topping option is ground beef, shredded cheese, shredded lettuce, onion, corn, and chimi sauce. This combo is super filling and is a Dominican twist on a chili cheese dog. It may require little bit extra prep, but it’ll be one of the best hot dogs you’ve ever had!

Dominican hot dogs with corn

Dominican Hot Dogs

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Take your summer barbeques to the next level with delicious Dominican hot dogs, made with cabbage, onion, corn, and chimi sauce.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Dominican
Servings 2 servings


  • 2 beef hot dogs
  • 2 hot dog buns
  • ½ cup cabbage finely shredded
  • ¼ red onion chopped
  • ¼ cup corn
  • ¼ cup ketchup
  • ¼ cup mustard
  • ¼ cup mayonnaise
  • ¼ cup chimi sauce


  • Slice a slit on the hotdogs lengthwise. Cook the hot dogs by grilling or boiling following the packaging instructions.
  • Assemble the Dominican hot dogs by placing the hot dogs inside the hot dog buns and topping with cabbage, red onion, corn, and a drizzle of ketchup, mustard, mayonnaise, and chimi sauce. Buen provecho!
Keyword Beef
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