Elote hot dog is a fun fusion of a classic American grilled hot dog and Mexican street corn (elote). A juicy frank is nestled in a soft bun, then topped with a creamy, tangy corn mixture, crumbly cotija cheese, and a sprinkle of chili powder and lime. This recipe works because it combines the smoky, savory flavor of the grilled sausage with the bright, zesty, and creamy notes of elote, creating a messy, delicious, and utterly satisfying handheld meal.
Ingredients
- 4 hot dog buns (or bolillo rolls)
- 4 beef or pork hot dogs (or your favorite frankfurter)
- 2 cups (300 g) frozen corn kernels, thawed
- 1 tablespoon (15 ml) olive oil or butter
- 1/4 cup (60 g) mayonnaise
- 2 tablespoons (30 g) sour cream (or Mexican crema)
- 1/2 teaspoon chili powder (or Tajín), plus more for sprinkling
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/2 cup (60 g) crumbled cotija cheese (or feta cheese)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges for serving
- Hot sauce (optional, for serving)
Instructions
- Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grates.
- In a medium skillet over medium heat, warm the olive oil. Add the thawed corn and cook, stirring occasionally, for 5–7 minutes until the corn is lightly charred and tender. Remove from heat and set aside.
- In a small bowl, mix the mayonnaise, sour cream, chili powder, garlic powder, and salt. Stir in the charred corn until well coated.
- Grill the hot dogs for 5–7 minutes, turning occasionally, until they are heated through and have nice grill marks. If using beef or pork hot dogs, they are safe when they reach an internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Use a food thermometer to check.
- During the last minute of grilling, toast the hot dog buns on the grill, cut-side down, until lightly browned.
- Place each hot dog in a bun. Spoon the corn mixture generously over each hot dog.
- Sprinkle with cotija cheese and chopped cilantro. Serve immediately with lime wedges and optional hot sauce.
Tips
- If you can’t find cotija cheese, crumbled feta is a good substitute, though it’s saltier and creamier. You can also use grated Parmesan for a sharper flavor.
- To make the corn extra smoky, you can grill the corn kernels in a grill basket instead of using a skillet.
- Don’t skip the lime wedge – a squeeze of fresh lime juice brightens all the flavors and cuts through the richness.
- For a spicier kick, add a pinch of cayenne pepper to the corn mixture or drizzle with your favorite hot sauce before serving.
Serving Suggestions
Serve these elote hot dogs immediately while the buns are still warm and the corn mixture is creamy. They pair wonderfully with a simple Mexican street corn salad, black beans, or a light jicama slaw. For a complete meal, add a cold beer or a refreshing agua fresca.
Variations
- Chicken or Turkey Dogs: Use chicken or turkey hot dogs for a lighter option. Cook them to the same safe internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Veggie Version: Swap the hot dog for a grilled plant-based sausage or a roasted poblano pepper for a vegetarian twist.
- Elote Dog Bowl: Skip the bun and serve the hot dog sliced over rice or salad, with the corn mixture on top.
- Add Avocado: Sliced or mashed avocado adds creaminess and extra richness.
Storage and Reheating
Store leftover corn mixture and hot dogs separately in airtight containers in the refrigerator for up to 3 days. The buns are best if not stored. To reheat, warm the hot dogs in a skillet or microwave until hot (165°F / 74°C for leftovers), and reheat the corn mixture in a skillet over medium heat, adding a splash of water if it seems dry. Assemble fresh buns when ready to serve.
Frequently Asked Questions
Can I use fresh corn instead of frozen? Yes, you can. Grill or sauté fresh corn kernels (from about 2 ears) until tender and slightly charred. The cooking time will be similar.
What is cotija cheese, and can I skip it? Cotija is a firm, salty Mexican cheese that crumbles easily. It adds a sharp, salty contrast to the creamy corn. If you skip it, the dish will be less salty and less authentic, but still tasty. You could also use queso fresco, which is milder and softer.
Can I make the corn topping ahead of time? Yes, you can prepare the corn mixture up to a day in advance. Store it in the fridge and let it come to room temperature or reheat gently before serving.
What if I don’t have a grill? You can cook the hot dogs in a skillet over medium-high heat, turning frequently, until they are browned and heated through. Toast the buns in the same skillet or in a toaster.
Is this dish very spicy? No, it’s not very spicy. The chili powder adds a mild warmth, but you can control the heat by using more or less, or adding hot sauce to taste.
Can I use Mexican crema instead of sour cream? Absolutely. Mexican crema is thinner and slightly tangier than sour cream, which works beautifully in this recipe. If using crema, you might want to use a little less mayonnaise to keep the mixture from being too loose.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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