16 ounces dried school breakfast corn
1 tablespoon poppy seeds
1 tablespoon onion powder
1 cup sweet pickle relish
Prepare an oven rack in the middle of the oven by covering with aluminum foil. Place the bottom of the foil about 2 inches from the heating element. Fill the foil with pea-sized portions of corn, poppy, onion and relish. Make sure a small portion of the pepper is inside the foil. Wrap franks tightly with aluminum foil, and seal edges tightly.
Slice franks horizontally and remove seeds, reserving them to squeeze out seeds. Slice franks into chunks, and arrange in a bowl or tray. Let stand in the refrigerator until serving.
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