Bun-Length Hot Dog Sandwiches with Corn & Spinach Sides

Ingredients

• 1 package Ball Park Bun Length Beef Hot Dogs (8 hot dogs)
• 4 slices Nature's Own Honey Wheat Bread (or hot dog buns if available)
• 1 box Pictsweet Farms® Frozen Chopped Spinach, thawed and drained
• 2 ears Kroger® Sweet Corn on the Cob
• 2 tbsp butter
• Salt and pepper to taste
• Mustard and ketchup (optional, for serving)

Steps

1. Bring a pot of salted water to a boil. Add corn ears and boil for 8 minutes until tender. Drain and set aside.
2. Heat butter in a skillet over medium-high heat. Add thawed spinach and cook for 4 minutes, stirring occasionally, until any excess moisture evaporates. Season with salt and pepper.
3. In the same skillet (or a separate one), heat hot dogs over medium heat for 4 minutes, turning occasionally, until browned.
4. Toast bread slices lightly in a toaster or skillet if desired.
5. Assemble hot dogs: place each hot dog on a slice of toasted bread, add mustard/ketchup as desired.
6. Serve hot dogs alongside buttered corn and spinach.