Ingredients

Serves 4

For the Hot Dogs:

  • 4 beef or pork hot dogs (or your preferred type)
  • 4 hot dog buns
  • 2 ears of fresh corn (or 1 cup canned/frozen corn kernels)
  • 2 tablespoons vegetable oil (for grilling corn)

For the Elote Topping:

  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1 teaspoon chili powder (preferably Mexican, like ancho or guajillo)
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Optional Garnishes:

  • Extra crumbled cotija cheese
  • Additional chopped cilantro
  • Lime wedges for squeezing
  • Hot sauce or sriracha for extra heat

Equipment

  • Grill or grill pan (or stovetop skillet)
  • Mixing bowl
  • Tongs
  • Spoon or spatula

Instructions

Step 1: Prepare the Corn

  1. If using fresh corn, preheat your grill or grill pan to medium-high heat.
  2. Brush the corn ears with 1 tablespoon of vegetable oil.
  3. Grill the corn, turning occasionally, until charred and tender, about 8-10 minutes.
  4. Let the corn cool slightly, then cut the kernels off the cob using a sharp knife. If using canned or frozen corn, heat in a skillet with 1 tablespoon of oil until lightly charred, about 5 minutes. Set aside.

Step 2: Make the Elote Topping

  1. In a medium mixing bowl, combine mayonnaise, Mexican crema (or sour cream), minced garlic, lime juice, chili powder, smoked paprika (if using), salt, and black pepper.
  2. Stir in the grilled corn kernels, crumbled cotija cheese, and chopped cilantro. Mix until well combined. Taste and adjust seasoning if needed. Set aside.

Step 3: Grill the Hot Dogs

  1. Preheat your grill or grill pan to medium heat.
  2. Grill the hot dogs, turning occasionally, until heated through and slightly charred, about 5-7 minutes.
  3. If desired, lightly toast the hot dog buns on the grill for 1-2 minutes until golden.

Step 4: Assemble the Elote Dogs

  1. Place each grilled hot dog in a toasted bun.
  2. Spoon a generous amount of the elote topping over each hot dog, spreading it evenly.
  3. Sprinkle extra cotija cheese and chopped cilantro on top for garnish.
  4. Add a drizzle of hot sauce or a squeeze of fresh lime juice, if desired.

Step 5: Serve

  • Serve immediately with lime wedges on the side for squeezing. Pair with chips, salsa, or a light salad for a complete meal.

Tips

  • Make Ahead: The elote topping can be prepared up to a day in advance and stored in an airtight container in the refrigerator. Stir well before using.
  • Vegetarian Option: Use plant-based hot dogs for a vegetarian version.
  • Spice Level: Adjust the chili powder or add hot sauce to suit your preferred heat level.
  • Storage: Leftover elote topping can be stored in the fridge for up to 3 days. Reheat hot dogs and assemble fresh for best results.

Nutritional Information (Approximate, per serving)

  • Calories: 450 kcal
  • Protein: 12g
  • Fat: 30g
  • Carbohydrates: 35g
  • Sodium: 900mg

Enjoy your Mexican Elote Dogs with a burst of creamy, zesty, and smoky flavors!