Elote Hot Dog
These loaded, smoky hot dogs—brought to you by Bear Mountain ambassador Meiko Temple—are sure to be the hit of any game day party.
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 8 hot dogs
Ingredients:
- ⅓ cup mayonnaise
- 3 tbsp fresh lime juice (approximately 1 lime)
- 1 tsp tajin seasoning
- 1 tsp Cholula hot sauce (optional)
- 4 ears corn, husks removed
- 2 tbsp unsalted butter, melted
- ⅓ cup chopped cilantro
- ⅓ cup grated Cotija cheese (option to grate additional for a garnish)
- 1 clove of garlic, minced
- ¼ teaspoon chili powder, garnish
- 8 jumbo hot dogs, butterflied
- 8 hot dog buns
- Bear Mountain Chef’s Choice Pellets, available exclusively at Walmart
Instructions:
- In a large bowl, whisk together the mayonnaise, lime juice, tajin seasoning and the hot sauce. Refrigerate until ready for use
- Preheat your grill or smoker to 375°F with Bear Mountain Chef’s Choice Pellets. Clean and oil cooking grates.
- Remove husk and silk from corn cob. Brush corn with melted butter.
- Place corn on the grill over direct heat. Open flame broiler plate and rotate regularly to get the desired char on all sides.
- Transfer corn to the side of indirect heat every 5 minutes for approximately 15 minutes.
- Remove from the grill and allow to cool.
- Use a sharp knife to slice off the kernels.
- With a sharp knife, make a lengthwise cut along the top of each hot dog, starting at one end and stopping just short of the other end. Be careful not to cut all the way through. You want the hot dog to remain in one piece, creating a butterfly-like shape.
- Place hot dogs (cut side down) on the grill over indirect heat for 2 to 3 minutes per side.
- To the chili lime mayo bowl, add grilled corn, Cotija cheese, cilantro and garlic. Then toss to make the elote. Place grilled hot dog into the bun cut side up. Add the elote into the center cut of the hot dog and sprinkle with additional cotija cheese and chili powder for garnish.
- Take a bit and enjoy!
