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Mexican Street Corn Dog Nachos
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Mexican Street Corn Dog Nachos
Prep Time
15 mins
Cook Time
15 mins
 

Mexican Street Corn Dog Nachos start with a layer of mini corn dogs and topped with traditional Mexican Street corn ingredients

Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: corn dog, Game Day Snacks, loaded, Mexican Street Corn, Nachos
Servings: 6
Calories: 566 kcal
Author: Cheri Renee
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

  1. 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.

  2. 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.

  3. 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).

  4. 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.