Popular
Latest From the Show
Richard Blais' Mexican Corn Dogs
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Football is back and we’re tackling tailgating season! Chef Richard Blais crashes the L.A. Rams tailgate and throws down tasty riffs on the classic hot dog—like this corn dog Mexican street corn mash-up complete with mayo, cotija cheese and fresh cilantro.
Ingredients
For the batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons minced jalapeño
- 1 8.5-ounce can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
For frying
- Peanut oil
- 8 beef hot dogs
- 4 tablespoons cornstarch, for dredging
For the garnish
- Pinch tajine seasoning, a blend of sweet and hot Moroccan peppers, cumin and lots of ginger found in the Latin section of supermarkets - you can also use taco seasoning or cayenne as a substitute
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1 cup mayonnaise , or Mexican mayonnaise from the Latin section of supermarkets
- 3 limes, juiced
Yield
Serves: 8
Preparation
For the batter: Combine ingredients in a bowl and mix thoroughly.
For frying: Prepare a tabletop fryer according to instructions for deep-frying using the peanut oil. Skewer each hot dog lengthwise. Working in batches, dredge each hot dog in cornstarch and then dip in the batter. Fry until golden allover and heated through.
For the garnish, either roll the corn dogs in Mexican mayonnaise and sprinkle with tajine, cilantro and cotija, or mix all the garnishes except for the cotija cheese in a bowl to make a sauce. Spread the sauce over the corndog and top with the cheese.