Best Cheesy Corn Dogs Recipes

Cheesy Jalapeño Corn Dogs Recipe by Tasty image

Provided by Hector Gomez

Categories Dinner

Yield 4 serving

Number Of Ingredients 14

4 hot dogs
4 thin slices of cheddar cheese, room temperature
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 egg
1 jalapeño, minced
1 qt peanut or vegetable oil, for frying
mustard, for serving
wooden skewer

Steps:

Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
Heat the oil in a large pot until it reaches 350°F (180°C).
Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
Enjoy!

Hot Dogs with Charred, Cheesy Chili-Lime Corn Topping image

Provided by Food Network

Categories main-dish

Time 30m

Yield 12 hot dogs

Number Of Ingredients 13

1 tablespoon olive oil
1/2 white onion, finely chopped
1 jalapeno, minced (seeds removed if you want it less spicy)
3 cloves garlic, minced
4 ears yellow corn, kernels removed, cobs discarded
1 teaspoon kosher salt
12 hot dogs
12 hot dog buns
1/2 cup crema or sour cream
3 limes, zested and juiced
1/4 cup cilantro leaves, torn
1/4 cup crumbled cotija
1 teaspoon chili powder

Steps:

Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.

Cheesy Corn Dogs image

Number Of Ingredients 8

56 cocktail wieners
shortening for deep frying
SPICY KETCHUP SAUCE
1 cup ketchup
1/2 cup finely chopped sweet pickle
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce

Steps:

Have dough ready.Drain wieners on paper towels.Wrap 1 level measuring tablespoonful of dough around each wiener.Heat Crisco to 365°F in a deep fryer. Add corn dogs to hot Crisco, one at a time. Fry 3 to 4 corn dogs at a time for 3 minutes or until golden brown. Drain on paper towels.For Spicy Catsup Sauce, stir ingredients together to make about 1-1/2 cups sauce. Serve with corn dogs.

Nutrition Facts : Nutritional Facts Serves