Elote Dogs
Servings
Makes 6 hot dogs
Total time
25
minutesElote 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!
Ingredients
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
Cotija cheese, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
