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
Units
Scale
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