Corn Dogs with Esquites
Gabriela Morales
A unique mash-up of two classic street food dishes, these corn dogs with esquites are the best snack ever! Featuring crispy corn dogs made from scratch and juicy esquites topped with mayonnaise, queso fresco, piquín chile, and lime juice, this mouthwatering recipe is the ultimate treat.
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Ingredients
6
Portions
  • 3/4 cups pancake mix, for the corn dogs
  • 3/4 cups wheat flour, for the corn dogs
  • 1/2 cups sparkling water, for the corn dogs
  • 2 eggs, for the corn dogs
  • 6 sausages
  • 2 cups vegetable oil, for frying
  • 1/4 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 5 ears corn, shucked
  • 2 cups water
  • salt
  • 1 sprig epazote
  • mayonnaise, for serving
  • queso fresco, for garnish
  • lime, for serving
  • piquín chile, for garnish
Preparation
40 mins
25 mins
Easy
  • For the corn dogs: In a bowl, mix all the corn dogs ingredients for 3 minutes until a homogenous batter is obtained.
  • Stick a wooden skewer into each sausage.
  • In a pot, heat oil over medium heat. Dip sausages into the batter and fry for 5 minutes until golden brown. Drain on a paper towel-lined plate and set aside.
  • For the esquites: In a pot over low heat, heat oil. Add onion, garlic, and corn kernels and cook for 7 minutes.
  • Add water and epazote and cook for 10 more minutes until corn kernels are cooked through and the liquid reduces.
  • Top corn dogs with esquites. Serve corn dogs topped with mayonnaise, esquites, queso fresco, piquín chile, and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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