The classic Mexican street snack becomes a tasty hot dog topper.
At the Campsite
Build a campfire; set a grill grate on top. Roast the corn on the grill grate, turning often, until the husks char and the corn is hot, about 10 minutes. Let cool. Shuck the corn. Cut the kernels from the cobs into a bowl. Mix in about 1/3 cup cheese, the mayonnaise, and cayenne.
Add the hot dogs and buns, cut-side down, to the grill grate. Cook, turning often, until the buns are toasted, 1 to 2 minutes, and the hot dogs are charred in spots and heated through, about 5 minutes. Divide the hot dogs among the buns. Top with the corn, then the remaining cheese, the cilantro, and radish slices. Sprinkle with the chile powder. Serve with the lime wedges.