Mexican Street Corn Dogs
When it comes to eating corn dogs, I only eat them with mustard and mustard only. There’s no room for ketchup on my corn dogs, sorry. Let’s save that for hot dogs. I’m also a really big fan of Mexican Street Corn. In case you don’t know what that is, it’s steamed or boiled corn on the cob and then spread with mayo, rolled in cheese, and sprinkled with chili powder. What’s not to like? If you haven’t tried it, you’re missing out. It’s so good that I created a Mexican Street Corn Flatbread and shared it on the blog a little while ago. That’s why I created these Mexican Street Corn Dogs. It’s the best of both worlds.
These are great for dinner or lunch any day of the week, but you can also serve these as an appetizer if you make them smaller. Cut the hot dogs in half and then batter and fry and you’ll have the perfect appetizer sized corn dogs to feed your friends and family. Get your corn dog on.
Mexican Street Corn Dogs
Equipment
- Dutch oven
- Skewers
Ingredients
Corn Dogs:
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon Kosher salt
- 3/4 cup plus 2 tablespoons buttermilk
- 2 large eggs
- 8 hot dogs
- 1/2 cup flour for dredging
- vegetable oil for frying
Topping:
- 2 ears of corn
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic cloves grated
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Heat vegetable oil (about 4 inches) in a large pot, over medium-high heat.
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Pour into a tall drinking glass.
- Skewer the hot dogs with a thin popsicle stick. Dredge the skewered hot dogs in flour and dust to shake excess. Dip the floured hot dogs into the glass filled with the corn batter. Lift and dunk again to fully coat.
- Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don’t overcrowd the pot. Fry until golden brown all around, about 3 to 5 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to soak up any excess grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in a preheated 250°F oven to keep warm.
- Place the corn on a baking sheet and drizzle with olive oil. Place under a hot broiler and cook until charred all around, about 4 to 6 minutes. Remove from under the broiler and then let sit until cool enough to cut the kernels off the cob.
- In a small bowl, whisk together the mayo, sour cream, garlic, salt, pepper, and a pinch of cayenne pepper until well combined. Drizzle the cream mixture over the warmed corn dogs, sprinkle with corn, cheese, cilantro, and cayenne pepper. Serve immediately. The corn dogs can be cooled and frozen for up to 3 months. Rewarm in a preheated 350°F for about 10 to 15 minutes and then add the toppings. Enjoy!
