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Crispy Colossal

Jalapeño Corndogs

Serves 4

Cook Time 20 Minutes

  • 1 (20 ounce) bag cornbread mix, such as Bob’s Red Mill
  • 1 cup crisp rice cereal, such as Rice Krispies
  • Kosher salt, for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick (4 ounces) salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos, finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil, for frying

For the Chipotle crema drizzle

  • 1 cup crema, also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce, from the canned Chipotle
  • 2 tablespoons lime juice

Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema.

Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat.

Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine.

When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs.

Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired