Recipe: "The Elote Dog" Mexican Street Corn Hot Dogs
Jackie Alpers is a food photographer and the author of the Taste of Tucson cookbook
I’m pretty sure I invented the Elote Dog when I first developed this recipe for The Food Network in 2015. Since then, Elote Hot Dogs, which were inspired by my love of both Mexican-style street corn that’s served in cups, and hot dogs have become a sensation, with hot dog enthusiasts all over the word coming up with their own version.
Here’s my recipe for bacon-wrapped hot dogs topped with pan-fried corn kernels that are tossed in a creamy, cheesy sauce, seasoned with chile and lime and served in a bolillo roll. If you can’t find bolillos, look for brioche-style buns.
The Silicone Kitchen Tools Used
Silicone Kitchen Roasting Racks
Ingredients
4 hot dogs, any variety
4 to 8 slices bacon, any variety
2 teaspoons butter, divided
4 bolillo-style rolls or hot dog buns
1 cup corn kernels, defrosted if frozen
2 tablespoons mayonnaise, preferably Kewpie, plus more for garnish
2 tablespoons grated cotija cheese, divided
1 teaspoon Mexican oregano
Tajin spice blend for garnish
Instructions
Preheat the oven to 400°F. Wrap each hot dog with 1 to 2 strips of bacon. Shown above from left to right are turkey dogs wrapped in turkey bacon, all-beef hot dogs wrapped in pork bacon, pork hot dogs wrapped in pork bacon, and jumbo veggie dogs wrapped in Morningstar Farms veggie bacon.
Line a rimmed sheet pan with a The Silicone Kitchen Baking Mat and place a The Silicone Kitchen Roasting Rack on top. Place the bacon wrapped hot dogs seam-side down on the baking mat.
Bake for 30 minutes or until the bacon is well browned.
While the hot dogs are cooking, melt 1 teaspoon of butter in a heavy-bottomed skillet, such as cast-iron, over medium heat. Using a The Silicone Kitchen Spatula, sauté the corn kernels in 1 teaspoon butter until they are soft and starting to brown, about 2-3 minutes. Transfer to a bowl and stir in the mayonnaise and half of the cotija cheese.
Add the remaining teaspoon of butter to the skillet and toast the hot dog buns for 1 to 2 minutes on both sides, until browned.
Nestle a hot dog into each bun, then spoon the corn mixture over the top, and top with a ¾ teaspoon of cotija cheese and sprinkle with Mexican oregano and Tajin. Squirt a squiggle of mayonnaise down the length of each hot dog. Serve immediately.