Elote Corn Dogs

5 from 5 votes

American and Mexican cuisines merge with the unique flavors of Elote Corn Dogs. Juicy sausages are fried in a honey-cornbread batter, then topped with grilled corn, chipotle aioli, and cotija cheese.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 449kcal

Author: Jocelyn Delk Adams

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 8x8 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!

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