Let’s get one thing straight, corn dogs will always be A-NUMBER ONE in my book and no matter how much I try, I’ll never forget about them. I grew up eating corn dogs all the time. It was a treat my mom and I shared together down at the local Wienerschnitzel. It was my favorite day as a kid when she’d take me to eat a corn dog every now and then. We have the same taste when it comes to eating corn dogs and only eat them with mustard and mustard only. There’s no room for ketchup on my corn dogs, sorry. Let’s save that for my 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. You should check that out too. (You have a lot to try out).
Now, I’m changing things up once again and adding all of those great toppings I just mentioned, and putting them on top of crispy homemade corn dogs. That’s the only way to go from here, if you ask me. Taking two of my childhood favorite treats and combining them into one ultimate dish. That’s what I do best. What I’ve learned this past week in making these was that corn dogs are the new hot dogs with all of the different topping options available to us. I think it’s important, no our duty to make a bunch of corn dogs and go crazy with all of our favorite topping options. I’ll make sure to throw in a few more into the ring for us to try soon, but in the meantime, these Mexican Street Corn Dogs are calling all of our names. I think we better listen.
Let’s get started with the corn dogs. Before we do, we should talk about the hot dogs for a second. I’m always 100% for Hebrew National. This isn’t sponsored or anything, I just really like the quality of their hot dogs. Anyhow, use whatever hot dogs you want but I highly recommend theirs. Skewer the dogs with thin wooden popsicle sticks.
**Note: I found mine at the craft store, but you can find them online here. You can also use wooden skewers that they sell at the supermarket for kabobs…just cut them.**
Let’s make the batter. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Add the eggs and buttermilk, and whisk together until smooth.
**Note: Make sure you use a fine cornmeal and the coarsely ground kind will give the batter a crunchy texture. Unless you don’t mind that, then by all means use the coarsely ground!**
The batter should be somewhat thick and pourable, but not too thin. If for some reason the batter is too thick, add a splash of buttermilk and stir until smooth. If it’s too thin, add a bit more flour and mix until the desired consistency is reached. Just make sure to only add a little bit at a time of either, because you can always add more but you can’t take some back.
Pour the batter into a large tall glass. This makes it easier for dipping and dunking. Roll the hot dogs in flour and then dip into the batter until fully coated. Carefully lower the dipped corn dog into the hot oil and fry until puffed and golden brown all around, about 3 to 5 minutes. Make sure to turn every once in a while to cook evenly.
**Tip: Fry about 2 to 3 corn dogs, depending on the size of your pot, at a time to not overcrowd the pot and lower the temperature of the oil too much.**
Once golden brown, carefully drain the corn dogs from the excess oil and place on a wire rack set over a baking sheet. Keep them warm in a preheated 250 degree F oven while you prepare the topping.
**Note: The corn dogs can be cooled at this point and stored in a freezer bag and frozen for up to 3 months. You can rewarm the corn dogs on a wire rack, set over a baking sheet, in a preheated 350 degree F oven for about 10 to 15 minutes.**
Let’s work on the topping for the Mexican Street Corn part of this recipe. The thing about street corn is that it’s slathered in mayonnaise and then sprinkled with lots of cheese. So the mayo part comes in here. We’re going to create a sauce to drizzle over the corn dogs.
In a small bowl, whisk together the mayo, sour cream, garlic, salt, pepper, and cayenne pepper until well combined. Set to the side while you prepare the corn.
Place two corn on the cob on a baking sheet and drizzle with olive oil. Place them under the broiler and cook until charred all around. Keep turning the corn every once in a while to charr it evenly. It’ll take about 4 to 6 minutes in total. Remove the corn from under the broiler and when it’s cool enough to handle, cut the kernels off the cob.
Transfer the mixture to a disposable piping bag, or a sandwich bag with the end snipped off. Then drizzle lots of the sauce over the top of the corn dogs. Then sprinkle with corn, crumbled cotija cheese, cayenne pepper and cilantro. Serve with lime wedges on the side for squeezing right before eating.
**Note: Cotija cheese is a hard Mexican cheese that you can find in the dairy aisle right by the refrigerated salsa and guacamole. It’s available in most grocery stores now-a-days. But if for some reason you can’t find it, use crumbled feta instead!**
Of course, if you want to eat these plain, you most definitely can because plain corn dogs with mustard are the bees knees. Or if you want to jazz up the batter with bacon and cheese and jalapeños, then you must take a look at these corn dogs from a few years ago. They can’t be missed.
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.
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ¾ cup plus 2 tablespoons buttermilk
- 2 large eggs
- 8 hot dogs
- ½ cup flour, for dredging
- vegetable oil for frying
- 2 ears of corn
- 1 tablespoon olive oil
- ¼ cup mayo
- ¼ cup sour cream
- 1 garlic cloves, grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 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 degree 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 degree F for about 10 to 15 minutes and then add the toppings.