Real Recipes From Real Home Cooks ®

roasted corn and green chili mini corndogs

(2 ratings)
Recipe by
Jamie Burris
Fayetteville, AR

I don't know anyone who doesn't love corndogs. I make these mini corndogs because it's easier for the little ones to eat because the long stick isn't in the way. Also, great for snacking!

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min

Ingredients For roasted corn and green chili mini corndogs

  • 1
    ear of corn roasted
  • 1 pkg
    of 8 bun length all beef hotdogs
  • 1 c
    all purpose flour
  • 1 c
    corn meal
  • 1/4 c
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • pinch of salt
  • 1 lg
    egg scrambled
  • 1 1/4 c
    old recipe bulgarian buttermilk
  • 4 oz
    chopped green chilies
  • toothpicks

How To Make roasted corn and green chili mini corndogs

  • 1
    You can roast the ear of corn over a gas burner ahead of time. If you don't have a gas stove to roast the corn on, you can grill it either outside or on a grill pan. The flavor isn't the same, but it's close.
  • 2
    Heat oil to 365 degrees.
  • 3
    Mix all dry ingredients and set aside.
  • 4
    Cut the kernals off the ear of corn into a bowl. Add egg and scramble w/corn. Add buttermilk and chilies and mix together.
  • 5
    Add dry ingredients to wet and mix completely careful to get rid of all lumps.
  • 6
    Cut each hotdog into 4 pieces (you'll have 32 when done) and insert a toothpick into each.
  • 7
    Dip each hotdog piece into batter and swirl around to completly coat. Drop into hot oil no more than 4 at a time. Turn as they float up for even cooking/color. Cook until golden.

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