Select Category

Mexican Street Corn Hot Dogs

Mexican Street Corn Hot Dogs

  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Print


  • 1/2 c Mayonnaise
  • 1 tbsp Lime juice
  • 2 ears Corn, shucked
  • 1 tbsp Vegetable oil
  • 1/4 c Queso fresco, crumbled
  • 1 Large jalapeño, minced
  • 1/2 tsp Chili powder
  • Kosher salt
  • 6 Hot dogs
  • 6 Hot dog buns
  • 2 tbsp Cilantro, chopped
  • Lime wedges


  1. Preheat grill to medium-high heat.
  2. In a small bowl, whisk together mayo and lime juice.
  3. Brush corn with vegetable oil and place on the hot grill. Cook until charred and tender on all sides, about 7 to 8 minutes, turning occasionally. Using a sharp knife, cut kernels off cob and place in a bowl.
  4. Add queso fresco, jalapeño, salt and chili powder to the bowl with the corn and stir to combine.
  5. Grill hot dogs until warm and charred, about 5 minutes.
  6. Place hot dogs in buns and top with corn. Drizzle with mayo mixture and garnish with cilantro. Serve with lime wedges on the side.


Recipe adapted from