Mexican "Corn" Dog

Recipe & Photo By Kathryn Conrad

Featuring Nueske's Natural Casing Big Dogs topped with Corn, Serrano Pepper, & Queso Fresco

Prep: Cook: Total: Serves:
10 minutes 10 minutes 20 minutes 5


  • 1          package (1 lb.) Nueske's Applewood Smoked Big Dogs
  • 6          slices Nueske's Applewood Smoked Bacon, cooked
  • 1          Tbsp. extra virgin olive oil
  • 2          C. fresh or frozen (thawed) corn
  • 1          Serrano pepper, seeded, deveined, and finely chopped
  • 1/4       tsp. salt
  • 2          Tbsp. mayonnaise
  • 1          Tbsp. lime juice
  • 1/4       tsp. black pepper
  • 6          Telera rolls
  • 6          Tbsp. crumbled Cotija or Queso Fresco cheese
  • Optional: Additional thinly sliced Serrano pepper



    Heat oil in a large skillet over medium high heat. Add the corn and saute 4 minutes or until heated through. Remove from heat; stir in Serrano pepper and salt. Let cool 5 minutes. In a large bowl combine mayonnaise, lime juice, and pepper. Add cooled corn mixture and stir to combine. Cook hot dogs according to package directions. Cut each hot dog crosswise into 3 pieces. Slice into the top of each roll; line each roll with 1 slice bacon, top with 3 pieces hot dog. Top with about 2 tablespoons corn mixture, 1 tablespoon cheese and additional sliced Serrano peppers, if desired. Serve with remaining corn mixture.