Mexican Charred Corn Dog Recipes
MEXICAN CHARRED-CORN DOG
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
Steps:
- In a skillet, cook corn until browned. Add vegetable oil and sliced scallion whites and cook until scallion is tender. Season with salt and pepper. Combine mayonnaise and lime juice. Place hot dogs in buns and top with corn mixture, lime mayonnaise, crumbled Cotija or feta, and sliced scallion greens. Sprinkle with chili powder.
DECONSTRUCTED MEXICAN STYLE CORN
Provided by Chris Santos
Categories side-dish
Time 30m
Yield 6 servings; 1/2 cup chipotle salt
Number Of Ingredients 9
Steps:
- For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
- For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
REUBEN DOG
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Mexican Charred-Corn Dog, and Banh Mi Dog.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Combine mayonnaise, ketchup, relish, and Worcestershire sauce; season with salt and pepper. Place hot dogs in buns and top with dressing, Swiss cheese, and drained sauerkraut.
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Reviews 5Total Time 30 minsEstimated Reading Time 7 mins
From thecandidappetite.com
Reviews 5Total Time 30 minsEstimated Reading Time 7 mins
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Pour into a tall drinking glass.
- Skewer the hot dogs with a thin popsicle stick. Dredge the skewered hot dogs in flour and dust to shake excess. Dip the floured hot dogs into the glass filled with the corn batter. Lift and dunk again to fully coat.
- Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 3 to 5 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to soak up any excess grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in a preheated 250 degree F oven to keep warm.
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What matters most here is how you top the dogs — specifically you need charred corn kernels, a mayo-sour cream drizzle, crumbled cotija cheese, and plenty of cilantro and cayenne pepper. This would be the perfect hand-held party food for your Labor Day get-together. → Get the Recipe: Mexican Street Corn Dogs from The Candid Appetite.
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MEXICAN CHARRED CORN SALAD - TASTES LOVELY
As the corn cools, assemble the rest of your ingredients; 1 cup chopped cilantro, 1 seeded and chopped jalapeno, 1 lime, sugar, olive oil, salt and pepper. Start off by making the vinaigrette. Zest the lime. Then squeeze in the juice of the whole lime. Drizzle in about 2 …
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CHARRED-CORN SALSA RECIPE - BON APPéTIT
Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.
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MEXICAN CHARRED CORN HOT DOG - LIFE'S A TOMATO - RIPEN UP ...
Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available, you can use canned or frozen corn kernels. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char. You’ll want to also try my loaded Mexican hot dogs.
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RICHARD BLAIS' MEXICAN CORN DOGS | RECIPE - RACHAEL RAY …
For the batter: Combine ingredients in a bowl and mix thoroughly. For frying: Prepare a tabletop fryer according to instructions for deep-frying using the peanut oil. Skewer each hot dog lengthwise. Working in batches, dredge each hot dog in cornstarch and then dip in the batter. Fry until golden allover and heated through.
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