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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.
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.