Elote Style Corn Dogs

Elote Style Corn Dogs

Introducing corn dogs with a Mexican twist – Elote style corn dogs are a delightful culinary creation that will elevate your hot dog experience to a whole new level. Imagine sinking your teeth into a juicy hot dog, enclosed in a golden, crispy cornmeal batter and topped with the bold and fiery flavors of Elote. This mouthwatering treat combines the comforting familiarity of a classic corn dog with the vibrant spiciness of Mexican street food. The star of this culinary masterpiece is Elote, a beloved Mexican street food staple. With its irresistible combination of smoky grilled corn, tangy lime juice, savory cotija cheese, and a kick of chili powder, Elote has captured the hearts and taste buds of food enthusiasts around the world. Now, this beloved flavor profile is bringing a sizzling twist to the traditional corn dog!

Where did the idea for Elote Style Corn Dogs come from?

This is one of those things where I am surprised I didn’t think of it until now! I love coming up with new hot dog ideas like these Cheesy Jalapeno Corn Dog Taco Boats, or Vermicelli Dogs. I have also made a ton of recipes inspired by the flavors of Mexican street corn like these kimchi pancakes or deviled eggs. This combination just fits so well! I think the idea initially came from seeing something similar on an episode of Diners Drive-ins and Dives, but it was quite a bit 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! Plus spicy Flamin Hot Cheetos to add that extra kick and beautiful red color.

Let’s make the batter

the beginnings of the batter

Corn, flour, cornmeal, cornstarch, egg, and milk for the batter. basically I was inspired by both corn fritter and corn dog recipes and combined them into one perfect batter for Elote Style Corn Dogs

dipping the dogs into the batter

Flour on the dog first so the batter sticks. Then dunk it right into the batter!

Lets Fry the Elote Corn Dogs!

frying the elote style corn dogs

Lumpy! Fry these for a few minutes at 375 until golden brown. Watch out cause the corn kernels can pop at high temperatures!

These are my favorite kitchen tools for frying

You could use a fryolator if you want, but I like to just use a cast iron pan, thermometer, skimming tool, and cooling rack.

Build the elote corn dogs

topping the elote dogs with cheetos

Once you fry all the dogs, it’s time to load it up! Sour cream, cilantro, cotija, and lots of spicy Cheetos.

elote style corn dogs

Serve with limes and lots of napkins! These were so good. Everything I love on a plate. It was hard for me to eat just one.

elote style corn dogs with one cut open

Messy delicious!

Twists and shortcuts for Elote Style Corn Dogs

You could make these with chorizo sausage if you wanted to go in that direction, or any flavored hot dog. I like the ones with jalapeno and cheddar! You could also do the same pile with sore bought corn dogs for a much easier recipe!

If you don’t want to use the cheetos, you could also do a more classic flavor profile with chili powder or tajin.

Elote Style Corn Dogs
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5 from 1 vote

Elote Style Corn Dogs

Hot dogs battered with a corn fritter mix, fried, and topped with mayo, cheese, and hot cheetos.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 corn dogs
Calories: 440kcal



  • 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


  • peanut oil for frying
  • 8 hot dogs
  • flour
  • 1 cup mayo
  • juice of 2 limes
  • chopped cilantro
  • crumbled cotija
  • crushed up hot cheetos


  • 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.


Calories: 440kcal | Carbohydrates: 31g | Protein: 10g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 807mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg


  1. I love to cook as well and I really like your ideas of making and preparing food the other thing is coming up with new recipes I’m the same way I just wanted to tell you thank you for your videos you posted up I will like to see some more videos but thank you for your time and effort you have a very good afternoon

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