Roasted Corn and Green Chili Mini Corndogs

Jamie Burris


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 votes

10 Min
30 Min


  • 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 large
    egg scrambled
  • 1 1/4 c
    old recipe bulgarian buttermilk
  • 4 oz
    chopped green chilies
  • ·

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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About Roasted Corn and Green Chili Mini Corndogs

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