Elote Dogs
Elote Dogs

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
Garlic Jalapeno Extra Virgin Olive Oil
Dark La Mesa Chili Powder
Cotija cheese, for serving

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!

Instructions

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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