I’ve shared my corndog recipe before, but today I’m bringing y’all the upgrade. Elote corn dogs! I top these babies with grilled corn, lime crema, cotija cheese, and Tajin (if you know, you know). I’m a big fan of Mexican street corn, so putting it on a corndog just made sense.
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How to Make Elote Corn Dogs
Step 1: Mix the buttermilk, egg, and honey in one bowl, whisk the cornmeal, flour, sugar, baking powder, and salt in another, then combine until smooth. Skewer the sausages and dip them into the batter.
Step 2: Cook the corndogs in hot oil until they appear a light golden brown color. Drain the excess oil on a cooling rack.
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Step 3: Cut the corn from the cobs and combine with onion and cilantro, seasoning with salt and pepper. For the lime crema, mix the sour cream, garlic powder, and lime juice in a separate bowl until smooth.
Step 4: Top each corn dog with the grilled corn mixture, crumbled cotija cheese (or crumbled feta), a drizzle of lime crema, Tajin, pickled onions, and extra lime wedges.
PRO TIP: If you can get your hands on Mexican crema, it is the ideal choice for elote corn dogs (check your local Mexican food market if you live near one). If you only have sour cream, thin it out slightly with water or lime juice to match the consistency of Mexican crema.
Elote Corn Dog Recipe
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Ingredients
For the Corn Dogs
- 10 smoked beef brats
- 10 skewers
- 1 3/4 cup buttermilk
- 1 large egg
- 2 tbsp honey
- 1 1/4 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- oil for frying
For the Elote Topping
- 4 corn ears grilled or broiled
- 1/2 cup white onion finely chopped
- 1 tbsp fresh cilantro finely chopped
- 1/4 tsp salt
- 1/2 cup Mexican crema or sour cream
- 1 tsp garlic powder
- 2 tbsp lime juice
- crumbled cotija cheese for garnish
- tajin spice or sauce for garnish
- pickled onion for garnish
- lime slices for garnish for serving
Instructions
For the Corn Dogs
- Insert skewers into brats. Set aside on a plate.
- Add buttermilk, egg, honey to a small bowl and combine.
- Add cornmeal, flour, sugar, baking powder, smoked paprika, cayenne pepper and salt to a separate large bowl and whisk.
- Add up to 5 inches of oil to a deep pot over medium heat and heat until it reaches at least 300F (340 is also good) (~5 minutes to heat up).
- Stir the wet ingredients into the dry until combined then dip brats in batter. *Optional: You may also choose to pour batter into a cup and then dip sausages from the cup.
- Drip off excess batter. Dip the corn dog first in the batter and swirl for a few seconds to help seal the batter. This helps to prevent sticking to the pan and keeps the batter from falling off. Then fry 2-3 minutes or until light and golden. I like to begin by twirling the corn dog consistently in the oil to make sure it is evenly coating and then dropping into the deep oil for the duration of the frying.
- Repeat until everything is fried then drain on a cooling rack or paper towels then serve.
For the Elote Topping
- (If you don’t already have grilled corn) Turn the oven on for a low broil. Add 4 ears of corn and a small amount of water to an 8×8 pan. Place the pan on a bottom shelf in the oven. Cook on a low broil for ~15 minutes. Set aside.
- Using a knife, remove the kernels. Add the corn kernels to a bowl with chopped onion and cilantro. Season with salt (if desired) and pepper and set aside.
- Add crema, garlic powder, salt and lime juice to a medium sized bowl and whisked together until you can drizzle. Add more lime juice or another liquid until it reaches the consistency you like.
- To Assemble, Top each corn dog with the corn mix, followed by a drizzle of sour cream, sprinkle of the corn mix, pickled onion, and crumbled cheese and finish with a sprinkle of tajin. Serve with lime wedge. Enjoy!
Notes
- Fridge: Store them in an airtight container for 4-5 days.
- Freezer: Let them cool completely, then place in a freezer-safe bag or container. They will keep for 2-3 months.
- Reheating: If frozen, thaw in the fridge overnight. Warm in the microwave for about 30 seconds or heat in a 400°F oven for about 10 minutes, flipping halfway.
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wonderful weekend splurge, fun too, and I like that they’re made from scratch! thank you
OMG how fun were these! Loved the crunch of the fresh corn on top with the warm goodness of homemade dogs.
What a fun idea! I love the idea of all those toppings even just atop cornbread!!!
Wow! Homemade corndogs upped with this amazing elote. Can’t wait to dig in!
A platter of pure deliciousness. I served these corn dogs last Friday for movie night and they were a big hit!
Elote Topped Corn Dogs! Say no more- this sounds like such an amazing way to elevate corn dogs.