Fire-Roasted Mexican Street Corn Hot Dogs

Fire-Roasted Mexican Street Corn Hot Dogs

Fire-Roasted Mexican Street Corn Hot Dogs

10 mins
30 mins

Inspired by SoCal street food and the LA food truck scene, these Fire-Roasted Mexican Street Corn Hot Dogs are mouthwatering mashups of a Mexican and an American classic. Seared hot dogs get a burst of fiesta-worthy flavor courtesy of fresh-made elote—a mix of charred sweet corn, tangy cotija cheese, fresh lime and a pinch of chili powder.

This recipe was created by our partner, Brandyn Baker @blackdog_bbq.

We  made this dish on our Cruise Gas Grill, but you can make it on your grill.


For the Hot Dogs

  • 8 hot dogs
  • 8 hot dog buns

For the Street Corn

  • 4 ears of corn
  • 1/2 cup chopped cilantro
  • 3/4 cup crumbled cotija cheese, divided
  • 1 lime, juiced & zested
  • 1/4 cup mayonnaise
  • 1 tablespoon chili powder
  • > salt & pepper, to taste


Step 1 Of 8
Preheat grill to 500°F.
Coat corn ears with olive oil.
When the grill has reached 500°F, place corn onto hot grill grates and cook until all sides are charred, flipping as needed. Remove and let cool.
Using a sharp knife, stand the ears on end and slice down the cob to remove corn kernels.
In a large bowl, combine corn, cilantro, cheese, lime zest and juice, mayonnaise, chili powder, salt and pepper. Mix thoroughly and refrigerate.
Hot Tip
For an extra kick, add some chopped jalapenos.
Place hotdogs on the grill and cook until they have a good sear, about 4-5 minutes per side.
Place hot dogs in buns; then top with street corn and cotija cheese.
Melt the cheese using a culinary torch.
Hot Tip
If you don’t have a culinary torch, use a broiler to melt the cheese and add the fire-roasted finish.
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