Mexican Street Corn Dog Nachos
It took my family a moment to process what I was making when I told them we’d have Mexican Street Corn Dog Nachos.
They were like… “Wait…what?!”
And then it hit them what they were about to be served and they were instantly intrigued.
Basically everything delicious on Mexican Street corn, but over a bed of mini corn dogs… pretty genius if you ask me.
I’m not even sure how this idea came to me, but everyone in my family is sure glad it did đŸ˜‰
How to make Mexican Street Corn Dog Nachos
These start with frozen mini corn dogs in the air fryer or oven cooked to package directions.
And for the corn, you could use canned corn or grilled corn that has been cut off the cob.
First Cook 25 to 30 mini corn dogs, I went with the air fryer method.
I did find it took longer in my air fryer than the package directions, so I cooked them longer to ensure proper crispiness.
Then arrange the cooked and crispy mini corn dogs on a plate or platter.
While the corn dogs were cooking I made a sauce to drizzle over top.
In a bowl combine mayo, sour cream, lime juice, chili powder, garlic, ground red pepper, and some Tajin seasoning.
Taste for seasoning and add more chili powder, ground red pepper, or Tajin if needed.
Drizzle most of this over the corn dogs, save some for serving as well.
Next top with corn kernels and crumbled cotija cheese.
If you’ve never used cotija, it is very easy to crumble.
Just break off a piece from the block and crumble with your hands.
Finally sprinkle some more chili powder and Tajin over top and add fresh cilantro and sweet pickled red onions.
You could also serve hot sauce, more lime, or jalapenos with your with your Mexican Street Corn Dog Nachos!
Also serve the remaining sauce on the side for anyone who wants more of that deliciousness.
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If you like Mexican Street Corn Dog Nachos, you might also like these recipes…
Air Fryer Buffalo Chicken Loaded Tots
Mexican Street Corn Chicken Enchiladas
Mexican Street Corn Dip
Flamin Hot Cheetos Street Corn
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Mexican Street Corn Dog Nachos
Mexican Street Corn Dog Nachos start with a layer of mini corn dogs and topped with traditional Mexican Street corn ingredients
Ingredients
- 25 to 30 frozen mini corn dogs
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1/2 tablespoon garlic paste or minced garlic
- 1 to 2 tsps chili powder (plus more to sprinkle over top)
- 1/4 tsp ground red pepper
- Tajin seasoning (optional)
- 1 cup corn kernels (canned or grilled corn cut off the cob)
- 1/3 cup crumbed cotija cheese
- 1/3 cup chopped, fresh cilantro
- Optional: lime wedges, sweet pickled red onions (link to recipe in post above), jalapenos, hot sauce
Instructions
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Cook the mini corn dogs according to the package directions in either the Air Fryer or oven to make sure they are crispy.
Note: Mine needed a few extra minutes than the package directions to get extra crispy.
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While the corn dogs are cooking put the mayo, sour cream, lime juice, garlic, chili powder, ground red pepper, and Tajin (if using) in a bowl. stir until evenly combined.
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Arrange the cooked mini corn dogs on a platter and drizzle most of the mayo/ sour cream sauce over top (save some in case some people like more sauce).
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Top the corn dogs and sauce with the corn kernels, cotija cheese, a sprinkle of chili powder, Tajin (if using), and fresh cilantro. Serve with lime wedges, pickled red onions, jalapenos, and/or hot sauce if desired.
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