Elote Style Corn Dogs
This is one of those things where I am surprised I didn’t think of it before. I love coming up with new hot dog ideas, and have made a ton of versions of street corn. This just fits so well! I think the idea came from seeing something similar on an episode of Diners Drive-ins and Dives, but it was much different and I really wanted to make it my own. I fried the dogs whole and stacked them up like cobs of corn and topped them with all the usual toppings!
Corn, flour, cornmeal, cornstarch, egg, and milk for the batter. basically I combined some corn fritter and corn dog recipes.
Flour on the dog first so the batter sticks.
Lumpy!
Then just load it up!
These were so good. Everything I love on a plate. It was hard for me to eat just one.
Messy delicious!
Elote Style Corn Dogs
Ingredients
Batter
- 10 oz frozen corn heated according to package
- 1/2 cup flour
- 1/4 cup cornmeal
- 2 tablespoons corn starch
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
Other
- peanut oil for frying
- 8 hot dogs
- flour
- 1 cup mayo
- juice of 2 limes
- chopped cilantro
- crumbled cotija
- crushed up hot cheetos
Instructions
- Mix all the batter ingredients in a bowl then pour it into a longer plate or pan so you can dip the hot dogs easily. Based on how wet your corn was from the package you may need to add more milk.
- preheat oil to 350
- Pour some flour into a plate
- Mix the mayo and lime juice and season with salt
- Dredge the dogs in the flour then dip into the corn mixture. Carefully transfer to the frying oil trying to keep as much corn on the dog as you can. Adjust the wetness of the corn mixture as needed during this process. Repeat with all the dogs.
- Remove the dogs from the oil as they get golden brown and transfer to a wire rack. Season with salt right from the fryer.
- Pile the dogs on a plate and drizzle on the mayo mixture, then top with cilantro, cotija, and hot cheetos.
