6 ice pop sticks; a deep fryer or deep-fry thermometer; a smoker; apple wood chips
Stick each hot dog with an ice pop stick. Leave enough space to hold on to the sticks.
Turn a deep fryer or pot of oil to medium heat until it reaches 350 degrees F.
Dip your stuck hot dogs in Corn Dog Batter. Remove from batter and let the dog drip off excess batter. Drop the corn dogs into the oil one at a time. Cook, 2 to 2 1/2 minutes, then turn and cook for an additional 2 1/2 to 3 1/2 minutes. Drain and cool hot dog for 1 to 3 minutes.
Place hot dog on its serving dish and drizzle liberally with Magic Sauce, then sprinkle each dog with queso fresco, Elote Spice, Pickled Onions and cilantro.
Corn Dog Batter:
Mix together the cornmeal, flour, milk, eggs, sugar and baking powder in a bowl with a whisk. Refrigerate overnight.
Preheat a smoker for cooking at 225 degrees F.
Halve the onion with its skin on. Cook in the smoker over apple wood chips for 2 hours.
Blend sour cream, mayonnaise, smoked paprika, cayenne, jalapeno, zest and lime juice and a smoked onion half (save the other half for another use) in a blender until smooth; refrigerate overnight.
Put cayenne, coriander, cumin, smoked paprika and salt in a container of your choosing and shake it up.
Pickled Red Onions:
Mix onions with sugar and salt in a bowl, then let sit for 5 minutes.
Meanwhile, bring vinegar and 2 cups water up to a boil in a small saucepan. Pour over onions. Refrigerate overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Butch and Babe's, Burlington, VT