With warmer weather on the horizon, I can already hear the sizzle of Mexican street corn being cooked by street vendors. It reminds me of one of my favorite cookout recipes: Elote Chorizo Dogs!
Why You’ll Love Elote Chorizo Dogs
We all love a delicious hot dog from time to time, and the best hot dogs are the ones you make yourself. This fan favorite starts with making some homemade specialty dogs with chorizo, cheese, and bacon.
Once they’re cooked, they’ll be topped with grilled corn, lime crema, chopped cilantro, chile con limon seasoning, red onions, and cotija cheese. They’ll taste like they came straight out of a food cart! Delight your taste buds with this ultimate combination.
Elote Chorizo Dog Ingredients
To create your chorizo dogs, you’ll wrap freshly ground chorizo around a rectangle of soft cheese and then wrap each chorizo dog in bacon. At the same time, you’ll grill up some corn cobs seasoned with sea salt, black pepper, garlic powder, and canola oil.
You’ll create your own lime mayo out of mayonnaise, sour cream, hot sauce, and lime juice to drizzle over the sweet corn. Then, each elote dog will be placed in a soft bun and topped with the corn, Elote sauce, fresh cilantro, red onions, chile con limon seasoning, and cotija cheese.
In just an hour total, you’ll have enough Elote Chorizo Dogs for 4! Let’s get to grilling!
How to Make Elote Chorizo Dogs
Form the Dogs
Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb. of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form them tightly so that the chorizo does not break while cooking.
Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap each chorizo dog in plastic wrap because this will help them hold their shape. It also makes for a tight and secure dog. Next, place them in the fridge for at least an hour, but ideally overnight, so that they can set. This will further help the dogs to hold their shape when you go to grill them.
Prepare the Toppings
In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until you’re ready to eat. Then season your corn with oil, salt, pepper and garlic and then set it to the side.
Preheat your grill to medium high temperature (around 375F) because we’ll be using a two zone cooking method for these Elote Chorizo Dogs.
Grill Time:
Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute. Make sure to rotate the dogs as they sear so that everything gets evenly crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook indirectly for 15-20 more minutes until the chorizo is 165F internal.
Pull off the soon to be Elote Chorizo Dogs once done to cool for 2-3 minutes.
Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
Serving
Add your Chorizo Dogs to a hot dog bun. Then top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning.
Serve on a large platter with some cheese fries or onion rings and enjoy!
Ingredients:
Chorizo:
- 2-3 lbs. Ground Chorizo
- 1.5-2 lbs. Sliced Bacon
- 1 large block Soft Cheese
- Hot Dog Buns
Elote Sauce:
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes juiced
Grilled Corn:
- 3-4 Corn on the Cob
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Toppings:
- Chopped Cilantro
- Diced Red Onions
- Chile Con Limon Seasoning
- Cotija Cheese
Instructions:
Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb. of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight.
In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side.
Preheat you grill to medium high temperature (around 375F) using a two-zone cooking method.
Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes.
Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chili con limon seasoning. Serve and enjoy!
More Recipe Suggestions:
Creamy Chicken with Corn and Chorizo
Grilled Mexican Street Corn (Elotes)
Elote Chorizo Dogs
Equipment
- Large Cast Iron Grill Pan Optional
- Traeger Grill/Smoker Optional
Ingredients
Chorizo:
- 2-3 lbs. Ground Chorizo
- 1.5-2 lbs. Sliced Bacon
- 1 large block Soft Cheese
Hot Dog Buns
Elote Sauce:
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes juiced
Grilled Corn:
- 3-4 Corn on the Cob
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Toppings:
- Chopped Cilantro
- Diced Red Onions
- Chile Con Limon Seasoning
- Cotija Cheese
Instructions
- Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight.
- In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side.
- Preheat you grill to medium high temperature (around 375F) using a two-zone cooking method.
- Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes.
- Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
- Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chili con limon seasoning. Serve and enjoy!
