Mexican Street Corn Dogs
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
Grilled hot dogs just got an upgrade. Fire up the grill and top them with the bold, zesty kick of Mexican Street Corn Seasoning, crumbled cotija, fresh cilantro, and a kick of jalapeño. It’s the flavor twist your cookout didn’t know it needed.
Serves
4 servings
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
1 tsp. olive oil 1 cup fire-roasted frozen corn or 2 cobs shelled Choice of:
Mexican Street Corn Seasoning
2 Tbsp. Mexican Street Corn Seasoning, or
Mexican Street Corn Seasoning
2 Tbsp. Kicked-Up Mexican Street Corn Seasoning
2 Tbsp. cilantro, roughly chopped
2 Tbsp. Mexican Crema or mayonnaise
1 lime, juiced
¼ cup cotija, crumbled
1 jalapeño, thinly sliced
4 jumbo beef hot dogs
4 top sliced hot dog buns
Directions
Step 1
Heat grill to 350°. Heat oil in a grill pan, or on a flat-top grill, add corn plus 1 Tbsp. Mexican Street Corn Seasoning. Cook corn until hot and charred, about 5 minutes.
Step 2
Meanwhile, prep jalapeno and cilantro, and crumble cotija.
Step 3
Transfer corn to a medium bowl. Add cilantro, Mexican crema, lime juice, and 1 Tbsp. Mexican Street Corn Seasoning. Stir to combine and set aside.
Step 4
Grill hot dogs. 5 to 7 minutes for standard size, 7 to 10 minutes for jumbo, and 15 minutes for quarter-pound hot dogs. Place grilled hot dogs in buns.
Step 5
Top each dog with a quarter of the corn mixture, about 1 Tbsp. cotija cheese, a few jalapeno slices, and a sprinkle of Mexican Street Corn Seasoning.
Recipe Notes
Mexican crema can be found near the sour cream at most traditional grocery stores.
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