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.
Ingredients
Scale
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
Instructions
- 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.
- Wrap each chorizo-cheese creation with 3-4 bacon slices, ensuring tight coverage. Refrigerate wrapped chorizo dogs for minimum one hour, preferably overnight.
- Prepare elote sauce and store in refrigerator. Season corn with oil, salt, pepper, and garlic.
- Heat grill to 375°F using two-zone cooking method. Sear chorizo dogs on hot zone for one minute, rotating to crisp bacon evenly.
- 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.
- Grill corn over high heat 6-8 minutes until fully cooked with slight charring. Remove and slice kernels from cob.
- 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.
- 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