Richard Blais' Mexican Corn Dogs
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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.
- 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
- Peanut oil
- 8 beef hot dogs
- 4 tablespoons cornstarch, for dredging
- 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
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.