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–+ servings
Hot dogs topped with Elote on a blue sheet pan with crinkle cut fries, lime wedges, cilantro, and cheese.
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Elote Topped Hot Dogs

Learn how to make Elote to use as a condiment for hot dogs.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Eric Samuelson

Ingredients

  • 3 ears fresh corn
  • 1 shallot chopped
  • 6 tbsp butter
  • 2 tbsp mayonnaise
  • 2 tbsp Mexican crema
  • 4 tbsp Cotija cheese
  • 2 tbsp cilantro chopped
  • 1 lime
  • ½ tsp smoked paprika
  • salt to taste
  • pickled peppers for serving
  • extra lime, cilantro, and cream for serving

Instructions

  • Remove the kernels from the corn cobs.
  • In a pan over medium heat, melt 6 tablespoons of butter and add the chopped shallots
  • Cook for a few minutes, until the shallots have softened and become translucent.
  • Now add the corn and continue cooking until it has softened, about 5 minutes. Remove from the heat.
  • Add the corn and shallots to a mixing bowl. Stir in the mayonnaise, crema, Cotija, cilantro, lime juice, and smoked paprika. Mix until well combined, then season with salt to taste.
  • Cook the hot dogs using your preferred method.
  • Place the hot dogs in the buns and spoon the elote on top. Serve with lime wedges, Cotija cheese, crema, and cilantro for garnish.

Notes

This recipe should be enough for about 6-8 hot dogs. Double or triple it to serve a larger crowd.