Elote-Style Corn Dogs

Written By John Holland

It’s carnival season, and this corn dog came dressed to cause drama. We’re talking cheddar-stuffed pork hot dogs, dipped in a roasted corn and garlic-infused batter, fried until golden, then drizzled with hot honey and a spicy elote crema. Finished with cotija cheese, cilantro, and Tajín, this is not your county fair classic—this is what happens when a corn dog borrows flavor from elote and swagger from your last bad decision.

Ingredients

For the Corn Dogs (Makes 6)

  • 6 cheddar-stuffed pork hot dogs

  • 6 wooden skewers

  • Neutral oil for frying (canola or vegetable)

Elote-Style Batter

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon smoked paprika

  • Zest of 1 lime

  • 1 cup buttermilk

  • 1 large egg

  • 1 tablespoon unsalted butter, melted

  • 2 tablespoons pickled jalapeño brine

  • 1 tablespoon roasted garlic paste

  • 1/2 cup roasted corn (thawed and patted dry if frozen)

  • 2 tablespoons chopped green onions

  • 1/4 cup shredded smoked cheddar cheese

Spicy Elote Crema

  • 1/4 cup sour cream

  • 1 tablespoon mayonnaise

  • 1 tablespoon lime juice

  • 1 teaspoon hot sauce (Valentina, Cholula, etc.)

  • 1/2 teaspoon ancho chili powder

  • 1/4 teaspoon smoked paprika

  • Pinch of kosher salt

Toppings & Garnish

  • Crumbled cotija cheese

  • Chopped fresh cilantro

  • Tajín or chili powder

  • Lime wedges

  • Optional: Crushed chili-lime tortilla chips

🔥 Instructions

1. Prep the Dogs

Insert wooden skewers into the cheddar-stuffed hot dogs. Pat them dry and chill in the fridge while you make the batter—this helps the batter stick better when frying.

2. Make the Batter

In a large bowl, whisk together:

  • Cornmeal, flour, baking powder, sugar, salt, cayenne, smoked paprika, and lime zest.

In a second bowl, whisk:

  • Buttermilk, egg, melted butter, jalapeño brine, and roasted garlic paste.

Pour the wet mixture into the dry ingredients. Stir until just combined. Then fold in the roasted corn, green onions, and smoked cheddar. The batter should be thick like pancake batter. Let it rest 10–15 minutes.

3. Heat the Oil

Heat 3–4 inches of oil in a deep pot to 350°F (175°C). Use a thermometer for accuracy.

4. Dip & Fry

Transfer the rested batter to a tall glass for easy dipping. Dip each cold, dry hot dog into the batter, twirl to coat evenly, then gently lower into the hot oil.

Fry for 3–4 minutes, or until golden brown and puffed. Work in batches and avoid crowding the pot. Drain on a wire rack—not paper towels—to preserve crispiness.

5. Make the Drizzles

Whisk all ingredients for the Spicy Elote Crema in a small bowl and refrigerate until ready.

In a separate bowl or measuring cup, mix together the Hot Honey ingredients.

6. Finish & Serve

Drizzle the hot corn dogs with hot honey and crema. Garnish with crumbled cotija, cilantro, Tajín, and a squeeze of lime. Add crushed chips for crunch if desired.

Pour Choice Pairing

Spicy Mezcal Paloma

  • 2 oz mezcal

  • 1 oz lime juice

  • 2 oz grapefruit juice

  • 1/2 oz jalapeño simple syrup

  • Sparkling water to top

  • Tajín rim optional, but encouraged

Notes & Tips

  • Frozen Corn? Thaw and pat dry before adding to the batter—excess moisture = batter sabotage.

  • No smoked cheddar? Use sharp cheddar and add a pinch of smoked paprika to compensate.

  • Make ahead? You can mix the batter and crema ahead of time, but always fry fresh for the best crunch.

  • Want to go fully rogue? Try it with a jalapeño cheddar sausage or a plant-based dog with vegan cheese in the middle.

Tag Me If You Try It!

Did you make this recipe? Tag me on Instagram or TikTok @PourChoicesKitchen and show off that crema drizzle. Bonus points if you talk trash to a funnel cake.

John Holland
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