Elote is delectable, Mexican corn-on-the-cob street food that combines crema, mayonnaise and salty Cotija cheese. We love it so much, we decided to include it as a topping in our hot dog roundup. Sound crazy? Think again. It’s SO good!
Time: 25 min
Makes 6 hot dogsRating
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Loading...| For the Elote: | |
| 2 ears corn on the cob, husks removed | |
| 6 hot dog buns | |
| 2 Tbl sour cream | |
| 1/4 cup cotija cheese | |
| 1 Tbl lime juice or half lime juiced | |
| 1/2 cup cilantro, divided | |
| For the Hot Dogs: | |
| 6 hot dog buns | |
| 6 hot dogs | |
| Garlic Jalapeno Extra Virgin Olive Oil | |
| Dark La Mesa Chili Powder | |
| Cotija cheese, for serving |
| 1. | Preheat oven to 425°F. Place the corn on the cob on a sheet pan, roast for 10 to 15 minutes or until golden brown. When cool enough to handle, cut from the cob. |
| 2. | Combine the crema, sour cream, 1/4 cup cotija, 1/4 cup cilantro and juice of half of a lime in blender. Blend until smooth and creamy. Fold in the corn. Refrigerate until ready to use. |
| 3. | Cook the hot dogs in boiling water according to package directions. Remove from the water and pat dry. In a skillet over medium heat, drizzle Garlic Jalapeno Extra Virgin Olive Oil. Sear the hot dogs until browned on all sides. |
| 4. | To serve, place the hot dogs in warmed buns and layer on the elote and sprinkle with Cotija cheese. Dust with Dark La Mesa Chili Powder. |
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