I’m pretty sure I invented the Elote Dog when I first developed this recipe for The Food Network in 2015. Since then Elote Hot Dogs, inspired by Sonoran-Mexican Street Corn have become a sensation, with hot dog enthusiasts all over the word coming up with their own version. Here’s my recipe for hot dogs topped with elote, mayo, lime and spices and served in a bolillo roll.
Servings: 1 serving
The Elote Hot Dog is a whole beef jumbo hot dog topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll.
Ingredients
- 1 bolillo roll
- 1 hot dog
- 1/3 cup elote en vaso see below
- Mayonaise to taste
Instructions
- Split a *bolillo roll across the top and stuff with the hot dog of your choice.
- Toss roasted corn kernels with a little mayo and lime juice and spoon them over the hot dog, then top with oregano, chili powder, crumbly Mexican cotija cheese & hot sauce.
- Decorate with a squirt of mayo.
- * Note: Bolillos are a slightly sweet variation of baguettes that may have stemmed from the French invasion of Mexico. This recipe and photo were created for my monthly column on the FoodNetwork.com.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
