Recipe courtesy of Butch & Babe's

Elote Dog

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  • Level: Advanced
  • Total: 8 hr 30 min (includes resting time)
  • Active: 45 min
  • Yield: 6 servings
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Ingredients

Elote Dog:

6 hot dogs (we use natural casing McKenzie brand)

Canola oil, for frying

Corn Dog batter, recipe follows

Magic Sauce, recipe follows

1/2 cup grated queso fresco 

Elote Spice, recipe follows

Pickled Onions, recipe follows

Fresh cilantro leaves 

Corn Dog Batter:

2 cups cornmeal

2 cups all-purpose flour

2 1/2 cups milk 

2 eggs 

1/3 cup sugar 

2 tablespoons baking powder 

Magic Sauce:

1 onion

2 cups sour cream 

2 cups prepared mayonnaise 

1/2 teaspoon smoked paprika 

1/4 teaspoon cayenne pepper 

1 roasted jalapeno, skins, seeds and stem removed 

Zest and juice of 1 lime

Elote Spice:

1 teaspoon cayenne pepper

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1 teaspoon salt 

Pickled Red Onions:

2 thinly sliced red onions

1/4 cup sugar 

2 teaspoons salt 

2 cups rice wine vinegar 

Directions

Special equipment:
6 ice pop sticks; a deep fryer or deep-fry thermometer; a smoker; apple wood chips
  1. Stick each hot dog with an ice pop stick. Leave enough space to hold on to the sticks.
  2. Turn a deep fryer or pot of oil to medium heat until it reaches 350 degrees F.
  3. 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.
  4. 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:

  1. Mix together the cornmeal, flour, milk, eggs, sugar and baking powder in a bowl with a whisk. Refrigerate overnight.

Magic Sauce:

  1. Preheat a smoker for cooking at 225 degrees F.
  2. Halve the onion with its skin on. Cook in the smoker over apple wood chips for 2 hours.
  3. 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.

Elote Spice:

  1. Put cayenne, coriander, cumin, smoked paprika and salt in a container of your choosing and shake it up.

Pickled Red Onions:

  1. Mix onions with sugar and salt in a bowl, then let sit for 5 minutes.
  2. Meanwhile, bring vinegar and 2 cups water up to a boil in a small saucepan. Pour over onions. Refrigerate overnight.
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