Recipe courtesy of Alexis deBoschnek

Hot Dogs with Charred, Cheesy Chili-Lime Corn Topping

Every summer I have an annual hot dog party, and while I love to have the usual condiments, I like to amp it up a bit with something special. This street-corn-inspired topping is the perfect way to do that. It's creamy, zesty and has a little kick.
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 12 hot dogs
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1 tablespoon olive oil

1/2 white onion, finely chopped

1 jalapeno, minced (seeds removed if you want it less spicy)

3 cloves garlic, minced

4 ears yellow corn, kernels removed, cobs discarded

1 teaspoon kosher salt

12 hot dogs

12 hot dog buns

1/2 cup crema or sour cream

3 limes, zested and juiced

1/4 cup cilantro leaves, torn

1/4 cup crumbled cotija

1 teaspoon chili powder


  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
  2. Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
  3. Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
  4. Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.
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