INGREDIENTS 

Jumbo hot dogs
Hot dog buns
4 ears of corn
1/2 cup white onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 TBS ground chili powder
salt and pepper
crumbled cotija cheese or feta cheese
chipotle aioli
limes

INSTRUCTIONS

1. Preheat the BBQ to 350 degrees F.

2. Lightly spray the grill with cooking spray and cook hot dogs and corn until ready. Grill the corn flipping until nicely charred on all sides. About 15 minutes.

3. Let the corn cool first before removing from cob. Once the corn has cooled a little, use a knife to run along the corn and chop the kernels off. Toss the corn kernels together with the chopped onion and cilantro. Season with salt, pepper and chili powder.

4. To serve: top each hot dog with the grilled corn mix, followed by the crumbled cheese and finish with a generous drizzle of chipotle aioli. Serve with lime wedge. Enjoy!

yield: 4-6
 prep time: 10 MINUTES
 cook time: 15 MINUTES
additional time: 0 HOURS
 total time:  25 MINUTES

elote dogs

These dogs are super easy to make. With just a few summer ingredients, a basic hot dog and of course your BBQ, we’ve now got this super tasty fun meal. It’s great for backyard get togethers, picnics, and perfect for a quick lunch or dinner that the family will love. We’re big fans of elote and grilled corn loaded with fun toppings. Naturally, we put our spin on a classic hot dog and made it fun. Move over ketchup and mustard, it’s about time you’ve been replaced with fresh ingredients. 

These Elote Dogs are perfect for summer grilling. Dressed up Mexican street corn style, jumbo hot dogs are filled with charred sweet corn, chopped onion, and fresh cilantro all seasoned with chili powder and some crumbled cheese with a final drizzle of chipotle aioli for the ultimate gourmet dog! These dogs are all done on the BBQ in record time and perfect for the summer season ahead!

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Elote dogs

These dogs are loaded with all the usual ingredients you would find on Mexican Street corn, starting with grilled corn, onion, cilantro, and chili powder which all get combined together to make it easier to load onto the hot dogs. Season with a touch of salt and pepper, you could even add some chopped jalapeños or poblano if you want to make it spicier. The cheese gets added on last and just crumbled overtop. Instead of Mexican crema, we opted for some spicy mayo for a pop of colour and spice. This can be interchanged with a sauce of your choice. Before digging in to these bad boys, we like to squeeze some fresh lime all over, you can even dress them up with more cilantro if you like. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Its getting hot here weather wise and we couldn’t be more excited to start sharing recipes that feature summer’s fresh produce and herbs. Sweet corn is definitely top of mind when it comes to summer produce. We love loading up on locally grown corn sold straight from our neighborhood farmers. Doesn’t get any fresher than that and its so affordable and easy to incorporate into all kinds of dishes. From tacos, to sliders, to veggie packed sandwiches, we love to add it to all kinds of stuff. If you’re making these and looking to serve them alongside something for a more complete meal, fries or salad are always a good classic pairing and easily accompany these without taking away their focus. The grilled corn salsa will make between 4-6 gourmet dogs depending on how much you load on. As for measuring the cheese, we just crumble it straight ontop but its roughly 1 1/2 TBS per dog should do it.