Elote Dogs

The classic Mexican street snack becomes a tasty hot dog topper.
Publish date:
elote dogs topped with corn and radishes

Recipe by Marnie Hanel and Jen Stevenson

Start to Finish: 25 minutes

Servings: 4


  • 2 ears fresh corn, in the husks

  • 2 oz. cotija cheese, crumbled (about 1/2 cup)

  • 1/4 cup mayonnaise

  • Pinch of cayenne

  • 4 hot dogs

  • 4 hot dog buns

  • 4 sprigs fresh cilantro, leaves and tender stems chopped

  • 1 radish, very thinly sliced

  • Ancho chile powder, for garnish

  • 1 lime, cut into 4 wedges


At the Campsite

1. Build a campfire; set a grill grate on top. Roast the corn on the grill grate, turning often, until the husks char and the corn is hot, about 10 minutes. Let cool. Shuck the corn. Cut the kernels from the cobs into a bowl. Mix in about 1/3 cup cheese, the mayonnaise, and cayenne.

2. Add the hot dogs and buns, cut-side down, to the grill grate. Cook, turning often, until the buns are toasted, 1 to 2 minutes, and the hot dogs are charred in spots and heated through, about 5 minutes. Divide the hot dogs among the buns. Top with the corn, then the remaining cheese, the cilantro, and radish slices. Sprinkle with the chile powder. Serve with the lime wedges.