Get ready to meet your new summer obsession: the Elote Banh Mi Hot Dog. This jaw-dropping fusion mashes up the creamy, spicy zest of Mexican street corn—elote—with the crisp, herbal vibes of Vietnamese banh mi. Each juicy, snappy hot dog nestles into a toasted bun, blanketed in tangy corn, quick-pickled veggies, fresh cilantro, and a generous swirl of mayo. If you’re chasing a dish that’s vibrant, playful, and bursting with flavor in every single bite, this Elote Banh Mi Hot Dog is the one you’ll want to share at every cookout—or just treat yourself when you need a spark of joy.
Ingredients You’ll Need
Don’t be daunted by the ingredient list—everything here plays a deliciously vital role. The base is classic, but the toppings are where the Elote Banh Mi Hot Dog magic really happens: sweet, smoky corn, tangy pickled veggies, and a few fresh garnishes are all you need to transport your hot dog to flavor paradise.
- Hot dog buns (4, toasted): Go for bakery-fresh or classic buns, but definitely toast them for the perfect crunch and warmth.
- All-beef hot dogs (4, grilled or pan-seared): Grilling brings out rich, smoky flavors that play beautifully with the toppings.
- Corn kernels (1 cup, fresh, grilled, or frozen & thawed): Grilling the corn adds a slightly charred, sweet flavor, but thawed frozen corn totally works in a pinch.
- Mayonnaise (2 tbsp): The creamy base for the elote topping—don’t skimp on quality here.
- Sour cream or crema (1 tbsp): Adds tangy depth and velvety texture to the elote mix.
- Cotija cheese, crumbled (1 tbsp): Salty and bold, this cheese helps everything pop; queso fresco is a delicious backup.
- Chili powder (1 tsp): Sprinkle more or less to match your heat preference.
- Lime (juice of ½): That hit of citrus brings every flavor into focus!
- Salt & pepper (to taste): Even a little salt sharpens up the corn and cheese.
- Shredded carrots (½ cup): Vibrant, sweet crunch for that banh mi magic.
- Sliced cucumber (½ cup): Brings cool, refreshing bites to the mix.
- Rice vinegar (¼ cup): Essential for quick pickling and that signature zing.
- Sugar (1 tbsp): Sweetens and balances out the tang of the pickles.
- Salt (¼ tsp): Draws out moisture and flavors in the veggies while pickling.
- Fresh cilantro leaves: That aromatic, herbal brightness is a must for topping.
- Sliced jalapeños: For a little fire and crunch—use as much as your heart desires!
- Extra cotija or queso fresco: The finishing sprinkle that makes it feel special.
- Optional: Sriracha mayo or garlic aioli: A spicy or savory drizzle for the sauce lovers.
How to Make Elote Banh Mi Hot Dog
Step 1: Quick Pickle the Veggies
Mix together the rice vinegar, sugar, and salt in a bowl until the sugar dissolves. Toss in your shredded carrots and sliced cucumber, stirring so everything gets lightly coated. Let this sit for at least 15 minutes, but 30 minutes (while you prep everything else) will give a deeper, tangier flavor. This step gives your Elote Banh Mi Hot Dog that unmistakable banh mi crisp and zing.
Step 2: Whip Up the Elote Corn Topping
In a separate bowl, combine your corn kernels, mayonnaise, sour cream or crema, cotija cheese, chili powder, fresh lime juice, salt, and pepper. Give everything a gentle toss so every kernel is creamy and coated with all that flavor. If you’re a big elote fan, add a bit more chili powder or cheese to taste. Set this aside—it’s the magic layer that transforms your hot dog.
Step 3: Grill or Sear the Hot Dogs
Preheat your grill or skillet until it’s good and hot, then add your all-beef hot dogs. Grill or pan-sear, turning every few minutes until the outsides are deeply browned and slightly blistered. This adds a smoky, savory base that’s hearty enough to hold up to loaded toppings.
Step 4: Toast the Buns
Split your hot dog buns and toast them for a minute or two on the grill or in the oven until the edges are just beginning to crisp. That hint of char—and the warmth—makes every bite of your Elote Banh Mi Hot Dog absolutely next-level.
Step 5: Assemble the Elote Banh Mi Hot Dog
Nestle a hot dog into each toasted bun. Generously spoon the creamy elote corn mix over the top, then pile on a tangle of the quick-pickled carrots and cucumber. Scatter over a handful of fresh cilantro leaves, a few slices of jalapeño for kick, and a crumbling of extra cotija or queso fresco. Drizzle with Sriracha mayo or garlic aioli if you love extra sauce. Every bite promises crunch, tang, and heat!
How to Serve Elote Banh Mi Hot Dog
Garnishes
Play with your garnishes for serious flavor pops. Sprinkle extra cotija or queso fresco, tuck in more cilantro, or add slices of avocado for creamy coolness. A fresh squeeze of lime or extra chili powder at the table lets everyone customize their own Elote Banh Mi Hot Dog moment!
Side Dishes
Pair your Elote Banh Mi Hot Dog with crispy sweet potato fries, a simple cucumber salad, or a crunchy slaw to balance the richness and heat. Don’t overlook classic chips or even rice paper rolls on the side for a truly global BBQ plate.
Creative Ways to Present
Serve these hot dogs on a platter loaded with extra toppings so everyone can build their own. Slice them into bite-sized pieces for a unique party appetizer, or offer lettuce leaves for a bun-free, fresh take. However you plate them, the colors and textures make every Elote Banh Mi Hot Dog a showstopper.
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store the pickled veggies and elote corn mix separately in airtight containers in the fridge for up to 3 days. Assembled hot dogs are best enjoyed fresh, since the toppings will soften the buns over time.
Freezing
While hot dogs and buns freeze well, skip freezing the fresh toppings. You can freeze cooked hot dogs and buns in separate freezer bags for up to 2 months. Just prepare fresh pickled veggies and elote mix before serving for peak texture and flavor in your next Elote Banh Mi Hot Dog.
Reheating
To reheat, simply warm the hot dogs and buns in the oven or microwave until hot throughout. Let the toppings come to room temperature before assembling your Elote Banh Mi Hot Dog for the best balance of flavors and crunch.
FAQs
Can I make the pickled veggies ahead of time?
Absolutely! In fact, the pickles get even more vibrant if made a few hours or a day ahead. Just store them in a jar in the fridge and assemble your Elote Banh Mi Hot Dog when you’re ready to eat.
What’s the best way to make this vegetarian?
It’s super simple—just swap in your favorite plant-based hot dogs and use a vegetarian cheese. All the bold, zesty toppings work perfectly for a vegetarian Elote Banh Mi Hot Dog.
Is there a way to make it spicier?
If you live for heat, go wild with extra jalapeños, a dusting of chili powder, or a good drizzle of Sriracha or sambal oelek. You can customize each Elote Banh Mi Hot Dog for your perfect spice level.
What if I can’t find cotija cheese?
No stress—queso fresco, feta, or even a sprinkle of grated Parmesan all work beautifully. The key is that salty, crumbly finish that balances the sweet and zesty flavors on your Elote Banh Mi Hot Dog.
How do I prep this for a crowd?
Set up a build-your-own Elote Banh Mi Hot Dog bar! Grill up all the dogs, toast the buns, and set out bowls of elote corn mix, pickles, sauces, and toppings so everyone can personalize their own masterpiece.
Final Thoughts
There’s just so much to love about the playful fusion of the Elote Banh Mi Hot Dog. Every part of this recipe is designed to be bold, colorful, and fun—perfect for parties, cookouts, or a simple weeknight dinner that’s anything but ordinary. If you’re craving a handheld meal that’s as exciting as it is comforting, give the Elote Banh Mi Hot Dog a spot at your table. You’re going to love every single bite!
Print
Elote Banh Mi Hot Dog Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling, Pan-Searing
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Elote Banh Mi Hot Dog recipe is a delightful fusion of Mexican street corn and Vietnamese banh mi, creating a zesty, creamy, and tangy flavor explosion on a grilled hot dog. Topped with a creamy corn mix, pickled veggies, jalapeños, cilantro, and mayo, this hot dog is a true culinary adventure.
Ingredients
For the Hot Dogs:
- 4 hot dog buns (toasted)
- 4 all-beef hot dogs, grilled or pan-seared
Elote Topping:
- 1 cup corn kernels (fresh, grilled, or frozen & thawed)
- 2 tbsp mayonnaise
- 1 tbsp sour cream or crema
- 1 tbsp cotija cheese, crumbled
- 1 tsp chili powder
- Juice of 1/2 lime
- Salt & pepper to taste
Quick Pickled Veggies:
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeños
- Extra cotija or queso fresco
- Optional: Sriracha mayo or garlic aioli
Instructions
- Pickle the Veggies: Combine vinegar, sugar, and salt in a bowl. Add carrots and cucumbers, toss, and let sit for 15–30 minutes.
- Make the Elote Mix: In a bowl, mix corn, mayo, sour cream, cheese, chili powder, lime juice, salt, and pepper. Set aside.
- Cook the Hot Dogs: Grill or pan-sear hot dogs until nicely browned.
- Assemble: Toast buns lightly, add hot dogs, spoon on elote topping, add pickled veggies, sliced jalapeños, cilantro, and any extra sauces you like.
Notes
- Use plant-based hot dogs for a vegetarian version.
- Add a drizzle of sweet hoisin or spicy sambal for a flavor twist.
- Serve with sweet potato fries or crunchy slaw.
Nutrition
- Serving Size: 1 hot dog
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
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