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+ servings

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!

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Molly | Spices in My DNA


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


  1. 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.

  2. 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.

  3. 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.

  4. To make the sriracha mayo, stir together the mayo, sriracha, lime juice, and salt until smooth.

  5. 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!