Sonoran Corn Dog Recipe
Battered corn dog with bacon, jalapeños, and pico de gallo, served with cotija street corn aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corn Dog Batter
Filling
Pico de Gallo
Cotija Street Corn Aioli
Method
Corn Dog Preparation
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, sugar, and salt.
- 2
- 3
Prepare Hot Dogs
Wrap each hot dog with a slice of bacon, securing it with toothpicks or skewers if necessary.
Frying
- 4
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C).
- 5
Coat and Fry
Dip each bacon-wrapped hot dog into the batter, coating it evenly. Carefully place it in the hot oil and fry until golden brown, about 3-4 minutes. Remove from oil and drain on paper towels.
Pico de Gallo Preparation
- 6
Mix Ingredients
In a medium bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and salt. Stir until well mixed.
Cotija Street Corn Aioli Preparation
- 7
Combine Aioli Ingredients
In a small bowl, mix the mayonnaise, crumbled cotija cheese, minced garlic, lime juice, and smoked paprika. Stir until smooth and well combined.