Mexican Street Corn Hot Dog

At the height of summer, the last thing I want to do is turn on my oven. Thank goodness for grilling season! From meats to veggies, our grill definitely gets a workout when the temperature rises. Hot dogs are a family favorite, and luckily, to keep things interesting, there are plenty of creative and tasty ways to top hot dogs. One of our new favorites is the Mexican street corn hot dog.

A simple recipe for esquites transforms the tangy, spicy and sweet flavors of elote (aka Mexican street corn) which is traditionally served on the cob, into a corn salad that serves as a tasty topping for hot dogs.

Ingredients for Mexican Street Corn Hot Dogs

• Esquites: Esquites is basically elote off the cob. It’s made with corn kernels seared in olive oil, plus mayonnaise, crumbled Cotija cheese, chopped fresh cilantro, sliced green onions, minced jalapeno pepper, lime juice, minced garlic, chili powder, smoked paprika, salt and pepper.
• Hot dogs: Use your favorite hot dog brand.
• Hot dog buns: Use your favorite store-bought hot dog buns, or make the hot dog buns from scratch. Lightly toasting the open buns on the grill or under the broiler gives them a crunchier texture. Got more buns than hot dogs? There are plenty of fun ways to use up leftover buns, such as turning them into croutons or panzanella.
• Chipotle crema: Creamy and spicy chipotle crema tops off the Mexican street corn hot dogs with smoky and tangy flavor. You can use a store-bought variety, or easily make your own sauce by mixing together 1/4 cup of sour cream, 1 tablespoon of lime juice and 1 teaspoon of adobo sauce.
• Garnish: Top each dog with additional crumbled Cotija cheese or fresh chopped cilantro.

Directions

Step 1: Make the esquites

In a large skillet, heat the oil over medium-high heat. Add the corn and cook, stirring occasionally, until it’s lightly charred, 10 to 12 minutes. Transfer the corn to a large bowl. Stir in the mayo, Cotija cheese, cilantro, green onion, jalapeno, garlic, lime juice, chili powder, smoked paprika, salt and pepper. Set aside.

Editor’s Tip: Quickly thaw the frozen corn kernels by placing them in a colander and running cold water over top. Drain off any excess water before adding the corn to the skillet.

Step 2: Grill the hot dogs

Heat a stovetop grill pan or outdoor grill to medium heat. Grill the hot dogs until they’re browned, about two to four minutes per side.

Editor’s Tip: If you don’t have a grill pan or an outdoor grill, don’t fret—you can still cook hot dogs! There are other ways to cook hot dogs, including using an air fryer or microwave, or boiling them in water.

Step 3: Toast the buns

Place the split buns on the grill pan or grill and toast them until they’re lightly browned on the edges, about 30 to 60 seconds.

Step 4: Put it all together

Place the grilled hot dogs in the toasted buns. Top each hot dog with the Mexican street corn. Garnish with a drizzle of chipotle crema and additional crumbled Cotija cheese and chopped cilantro, if desired.

Mexican Street Corn Hot Dogs Variations

• Spice it up: Amp up the spice level by adding a dash (or more!) of hot sauce to the Mexican street corn, or stir in up to 1 teaspoon of cayenne pepper or crushed red pepper flakes.
• Use fresh corn: You can’t beat the flavor of fresh sweet corn when it’s in season at the height of summer. Depending on the size of your corn cobs, you’ll need three to four ears of corn. After removing the leaves and corn silk, my favorite way to cut kernels off the cob is with the help of a Bundt pan. Simply place one end of the corn in the hole of the bundt pan, then carefully slice off the kernels with a sharp knife. The pan easily collects all the kernels. For a smokier flavor, grill the corn before removing the kernels or use frozen, fire-roasted corn kernels.
• Try burgers: This Mexican street corn topping is also great on grilled hamburgers.

How to Store Mexican Street Corn Hot Dogs

Store leftover hot dog buns, hot dogs and Mexican street corn separately. The hot dog buns can be stored at room temperature for up to one week. For longer storage, keep leftover buns in the fridge.

Leftover cooked hot dogs can be stored in the refrigerator for up to four days. Leftover Mexican street corn should also be stored in an airtight container in the fridge for up to four days.

Mexican Street Corn Hot Dogs Tips

What can you serve with Mexican street corn hot dogs?

Hot dogs and potato chips of course go hand-in-hand, but there are plenty of other delicious side dishes that pair well with these hot dogs. Some tasty options include watermelon mint salad, patio pinto beans, Mexican coleslaw, or tortilla chips with guacamole or fresh pico de gallo.