Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 12 servings
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Chipotle Honey Mustard Dipping Sauce:

2 cups honey

5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce

Salt and freshly cracked black pepper

1 cup Dijon mustard 

Kettle Corn Dog:

Vegetable oil, for deep-frying

2 2/3 cups yellow cornmeal 

1 1/3 cups all-purpose flour, plus more for the hot dogs 

3 tablespoons sugar 

2 teaspoons baking powder 

Coarse salt and freshly ground pepper 

Coarse salt and freshly ground pepper

4 large eggs, lightly beaten 

2 cups whole milk 

2 cups crumbled kettle corn 

12 hot dogs


Special equipment:
a deep-fryer and twelve 10-inch bamboo skewers
  1. For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
  2. For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
  3. Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
  4. Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
  5. Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
  6. Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
  7. Serve the corn dogs with the dipping sauce.
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