Chipotle Corn Dawgs, Salsa & Tobacco onions
This is not just your average hot dog. It's the king of dawgs! Two iconic American favourites smashed into one, for an explosive, mouth-watering culture clash. Perfect, authentic bar food for the flavour-starved masses.
Ingredients
Corn dawg batter
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Sausages or frankfurters 10 x
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Hot dog sticks 10 x
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Polenta 150 g
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Milk 250 ml
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Salt 2 g
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Sugar 25 g
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Self-raising flour 150 g
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Egg 1 x
Salsa
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Corn cobs 2 x
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Green onions (shallots), chopped 50 g
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Tomato, chopped 250 g
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Oil 50 ml
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Sprinkle salt
Chipotle Mayonnaise
To Assemble
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Hot dog buns 10 x
Preparation
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Corn dawg batter
- Combine the batter ingredients together.
- Place hot dog sticks into hot dogs, lightly dust with flour and dip into batter. Deep fry until cooked and golden.
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Salsa
- Boil corn and remove the kernels from the cob with a sharp knife. Combine with the green onion, tomato, oil, KNORR Lime Powder and salt. Refrigerate for use.
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Tobacco onions
- Fry onions in deep fryer at 160 degree Celsius until golden and crispy.
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Chipotle Mayonnaise
- Combine HELLMANN'S Real Mayonnaise and KNORR American Chipotle BBQ Sauce GF together and refrigerate for use.
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To Assemble
- Place cooked dawgs into warmed hot dog rolls and add salsa, chipotle mayo and finally top with tobacco onions.
