I cannnnnot contain my excitement over these!! Mexican street corn LOADED hot dogs WITH sriracha mayo drizzle. I can’t even with these. I didn’t think I could love Mexican street corn any more, but I do. On hotdogs it’s INSANE.
I made my usual Mexican street corn sauté, very similar to this version I make with salmon. It’s so incredibly simple, but flavorful as heck. If you’ve never had Mexican street corn or “elotes,” it’s grilled corn, mayo or Mexican crema, cotija cheese, chili powder, garlic, lime juice, and cilantro. SO incredibly flavorful and delicious. I honestly have no words for it other than the fact that its UNBELIEVABLY GOOD.
The sriracha mayo adds another layer of creaminess and flavor. It’s simply just sriracha, mayo, and a squeeze of lime. It just adds that extra flavor dimension and saucy deliciousness to these dogs.
My mom and I couldn’t stop eating these. I made a whole other batch of street corn the next day just to eat as a side because I can’t get enough! I love how the salty cotija slightly melts into the hot corn. Ah. may. zing.
I don’t often eat hot dogs, but when I do, I remember how simply satisfying they are. I love any food that gives me nostalgia, and hot dogs definitely do that! They’re one of those simple pleasures, kind of like boxed mac and cheese, Doritos, and PB&J’s on white bread. You know?
These are SO fun and different to make for summer cookouts! Soaking alllll of it up while it’s still here.
Mexican Street Corn Hot Dogs
These hot dogs are topped with Mexican street corn and sriracha mayo! They're SO flavorful, fun, and perfect for summer entertaining!
For the street corn
- 4 ears corn, cut off the cob
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 2 tablespoons mayonnaise
- 1/2 cup crumbled cotija cheese
- squeeze of lime
- 2 tablespoons chopped cilantro
- pinch of salt
For the hot dogs
- 4 hot dogs
- 4 hot dog buns
- extra crumbled cotija cheese
- extra chopped cilantro
- lime wedges
For the sriracha mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- juice of ½ a lime
- pinch of salt
Heat a medium skillet over medium-high heat. Add the olive oil and garlic and sauté for 30 seconds or until fragrant. Add the corn and chili powder and cook for another two minutes, stirring frequently.
Add the two tablespoons of mayo, a squeeze of lime, and a pinch of salt and stir to combine. Add the cilantro and cotija and stir again to combine. Remove from heat and set aside.
Heat a grill pan or outdoor grill to medium high and grill the hot dogs until desired doneness is reached. You just want to heat them through and get some good grill marks, a few minutes on each side.
To make the sriracha mayo, stir together the mayo, sriracha, lime juice, and salt until smooth.
To assemble the hotdogs, place in buns (I like to warm them up!), top with street corn, a drizzle of sriracha mayo, and an extra sprinkle of cotija cheese and cilantro. Serve with lime wedges!