Easy Elote Chorizo Dogs Recipe: Street Food Magic at Home

Hot summer days call for a mouthwatering street food fusion of elote chorizo dogs that blend Mexican street corn magic with classic hot dogs.

This zesty recipe captures the vibrant spirit of street-side cuisine with bold, smoky flavors.

Chorizo adds a spicy punch to traditional hot dogs, creating an irresistible combination.

Crisp corn kernels, creamy mayo, and tangy cheese create layers of deliciousness in every bite.

The blend of grilled sausages and classic elote toppings transforms an ordinary meal into a flavor explosion.

Each ingredient promises a celebration of texture and taste that will leave you craving more.

Key Ingredients for Elote Chorizo Dogs

• Chorizo: Spicy Mexican sausage that adds rich flavor and heat to the dish.
• Bacon: Provides a crispy, smoky wrapper for the chorizo dogs.
• Hot Dog Buns: Soft bread base that holds the chorizo dog and toppings.

• Corn: Fresh corn on the cob that gets grilled and adds sweetness.
• Elote Sauce: Creamy Mexican-style sauce that complements the corn and chorizo.

• Red Onions, Cilantro: Fresh herbs and vegetables that provide crunch and brightness.
• Cotija Cheese: Crumbly Mexican cheese that adds saltiness and texture.
• Chili Con Limon Seasoning: Spicy and tangy powder that enhances overall flavor.
• Salt, Pepper, Garlic: Basic seasonings that boost the taste of corn and other ingredients.
• Cooking Oil: Helps to grill and season the corn evenly.

Cooking Steps for Elote Chorizo Dogs

Step 1: Prepare Cheese Stuffed Chorizo Logs

Create delicious meat logs by slicing cheese into long rectangles.

Take ground chorizo and carefully wrap it around the cheese, forming a tight cylindrical shape.

Ensure the chorizo completely encases the cheese without any gaps.

Wrap each log with 3-4 bacon slices, creating a snug outer layer.

Repeat the process until you have desired number of chorizo bombs.

Refrigerate wrapped logs for minimum one hour, preferably overnight.

Step 2: Whip Up Creamy Elote Sauce

• Mayonnaise
• Mexican crema
• Lime juice
• Chili powder
• Salt

Stir until smooth and refrigerate until serving time.

• Olive oil
• Salt
• Black pepper
• Minced garlic

Step 3: Prepare Grill For Cooking

Heat grill to medium-high temperature around 375°F.

Set up two-zone cooking method with direct and indirect heat areas.

Step 4: Sear Chorizo Bacon Bombs

Place chorizo logs on hot grill zone.

Sear bacon for approximately one minute, rotating to ensure even crispiness.

Move logs to cooler side of grill.

Close lid and cook for 15-20 minutes until internal temperature reaches 165°F.

Remove and let rest for 2-3 minutes.

Step 5: Grill Sweet Corn

Grill corn over high heat for 6-8 minutes until fully cooked with slight charring.

Remove and slice kernels off cob.

Step 6: Assemble Delicious Dogs

Place chorizo bombs in hot dog buns.

• Grilled corn kernels
• Elote sauce drizzle
• Chopped red onions
• Fresh cilantro
• Crumbled cotija cheese
• Chili con limon seasoning

Serve immediately and enjoy your flavor-packed creation!

Tips for Flavor-Packed Elote Chorizo Dogs

• Press chorizo firmly around cheese to prevent leakage during grilling, ensuring a perfect cheese-filled center.
• Refrigerate chorizo dogs overnight to help them hold shape and develop deeper flavors before cooking.
• Use two-zone grilling method to manage heat, allowing crispy exterior and thorough internal cooking without burning.
• Wrap bacon evenly and tightly around chorizo dogs to create a crispy, flavorful exterior that locks in moisture.
• Layer corn, herbs, and cheese generously to add texture, brightness, and authentic Mexican street food vibes.

Creative Elote Chorizo Dog Variations

• Vegetarian Chorizo Dogs: Replace ground chorizo with plant-based chorizo or spiced black beans, using vegetarian cheese and tempeh bacon for a meatless version.
• Gluten-Free Option: Swap regular hot dog buns with gluten-free alternatives and ensure all ingredients are certified gluten-free for those with dietary restrictions.
• Spicy Mexican Street Corn Variation: Skip the chorizo and focus on creating loaded street corn with extra spicy elote sauce, adding jalapeños and extra chili seasoning for heat lovers.
• Low-Carb Lettuce Wrap Version: Eliminate buns completely and wrap chorizo dogs in large lettuce leaves, serving with elote sauce and toppings as a carb-conscious alternative.

Serving Elote Chorizo Dogs for Parties

• Fiesta-Style Plating: Create a vibrant, colorful presentation by arranging the Elote Chorizo Dogs on a large wooden board with scattered fresh cilantro and lime wedges.
• Mexican Street Food Vibes: Serve on paper boats or rustic metal trays to capture the authentic street food experience, complete with extra Elote Sauce on the side for dipping.
• Backyard BBQ Companion: Pair with ice-cold Mexican beer, fresh guacamole, and a zesty black bean salad to complement the rich, smoky flavors of the chorizo dogs.
• Summer Gathering Centerpiece: Set up a build-your-own station where guests can add their favorite toppings, creating an interactive and fun dining experience that celebrates bold Mexican-inspired flavors.

Storing Leftover Elote Chorizo Dogs

• Store leftover Chorizo Dogs in an airtight container for up to 3 days. Wrap each dog individually in plastic wrap before placing in the container to maintain freshness.
• Carefully pack cooled Chorizo Dogs in freezer-safe bags or containers. They can be frozen for up to 1 month. Place parchment paper between layers to prevent sticking.
• Preheat oven to 350°F. Unwrap frozen or refrigerated dogs and place on a baking sheet. Warm for 10-12 minutes until heated through, ensuring internal temperature reaches 165°F.
• Place Chorizo Dog on a microwave-safe plate. Heat in 30-second intervals, rotating halfway through, until warmed completely. Check temperature to avoid overcooking.

FAQs

• What ingredients make the chorizo dogs unique?

The combination of cheese-stuffed chorizo wrapped in bacon creates a rich, indulgent protein that’s both spicy and crispy, elevating the traditional hot dog concept.

• How do I prevent the chorizo from breaking while forming?

Ensure you form the chorizo tightly around the cheese and use cold hands to help compress the meat, which helps maintain structural integrity during cooking.

• Can I prepare these chorizo dogs in advance?

Yes, refrigerating the wrapped dogs for at least an hour or overnight helps them hold their shape and allows flavors to meld together before grilling.

• What's the best way to check if the chorizo is fully cooked?

Use a meat thermometer to confirm the internal temperature reaches 165F, which ensures the chorizo is safe to eat and properly cooked through.

Reasons to Try Elote Chorizo Dogs Tonight

• Crave-Worthy Complexity: Elevate your grilling game with a multi-step recipe that transforms simple ingredients into a gourmet experience.
• Flavor Explosion: Packed with bold ingredients like chorizo, bacon, elote sauce, and Mexican-inspired seasonings that create an incredible taste profile.
• Crowd-Pleasing Customization: Easily adjust the number of chorizo dogs and toppings to suit different preferences, making it perfect for gatherings and parties.
• Impressive Technique: Combines multiple cooking methods like wrapping, chilling, searing, and grilling to develop deep, layered flavors and textures.

Elote Chorizo Dogs Recipe

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4.7 from 37 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Spicy Mexican street corn meets classic hot dogs in this mouthwatering elote chorizo dogs recipe. Sizzling chorizo and creamy corn toppings create an irresistible flavor explosion you’ll crave at every backyard barbecue.

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Ingredients

Scale 1x2x3x

Protein:

• 2–3 pounds (0.9–1.4 kilograms) ground chorizo
• 1.5–2 pounds (0.7–0.9 kilograms) sliced bacon

Corn and Dairy:

• 3–4 corn on the cob
• 1 large block soft cheese
• 1 tablespoon cotija cheese

Seasonings and Extras:

• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2.5 tablespoons mayonnaise
• 1.5 tablespoons sour cream
• 1 teaspoon hot sauce
• 2 medium limes, juiced
• Canola oil as needed
• Chopped cilantro
• Diced red onions
• Chile con limon seasoning

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Instructions

1. Craft cheese rectangles approximately 3″ long and ½” wide. Carefully encase cheese with ground chorizo, forming a compact cylindrical shape to prevent breakage during cooking.
2. Wrap each chorizo-cheese creation with 3-4 bacon slices, ensuring tight coverage. Refrigerate wrapped chorizo dogs for minimum one hour, preferably overnight.
3. Prepare elote sauce and store in refrigerator. Season corn with oil, salt, pepper, and garlic.
4. Heat grill to 375°F using two-zone cooking method. Sear chorizo dogs on hot zone for one minute, rotating to crisp bacon evenly.
5. Move chorizo dogs to cooler grill section, close lid, and cook 15-20 minutes until internal temperature reaches 165°F. Allow to rest 2-3 minutes after cooking.
6. Grill corn over high heat 6-8 minutes until fully cooked with slight charring. Remove and slice kernels from cob.
7. Place chorizo dogs in buns, top with grilled corn kernels, drizzle elote sauce, sprinkle chopped red onions, cilantro, cotija cheese, and dust with chili con limon seasoning.
8. Serve immediately while hot and enjoy the complex flavor combination.

Notes

• Cheese selection matters, opt for a melty variety like Oaxaca or Monterey Jack to ensure smooth, gooey interior when cooking chorizo dogs.
• Wrapping technique is crucial, press chorizo firmly around cheese to prevent splitting during grilling and create a tight seal with bacon.
• Refrigeration helps solidify the chorizo dogs, allowing them to hold shape and develop deeper flavors before cooking.
• Use a meat thermometer to check internal temperature, ensuring chorizo reaches safe 165F without overcooking and drying out the meat.
• Corn can be grilled in husks for extra moisture and smoky flavor, alternatively use cast iron skillet for charring if outdoor grill unavailable.
• For gluten-free option, swap traditional hot dog bun with lettuce wrap or gluten-free alternative to accommodate dietary restrictions.

• Prep Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 470 kcal
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 85 mg