Mexican Corn Dogs Recipe
Three Mini Beef Corn Dogs, Queso Fresco, Chili Lime Mayo, Cilantro. Veggie available.
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Ingredients
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Corn Dogs
Method
Preparation
- 1
Make the Corn Dog Batter
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In another bowl, beat the egg and then add the milk. Combine the wet and dry ingredients until just mixed; do not overmix.
- 2
Prepare for Frying
Heat the vegetable oil in a deep frying pan or pot over medium heat (about 350°F/175°C). Insert wooden skewers into each mini hot dog, leaving enough exposed for handling.
- 3
Coat and Fry
Dip each hot dog into the batter until fully coated. Carefully place them in the hot oil, frying in batches. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 4
Prepare Chili Lime Mayo
In a small bowl, mix together mayonnaise, lime juice, chili powder, and salt to taste.
- 5
Serve
Plate the corn dogs and sprinkle with crumbled queso fresco and chopped cilantro. Serve with chili lime mayo on the side.