Name: Elote Banh Mi Hot Dog
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 4 hot dog buns (toasted); 4 all-beef hot dogs, grilled or pan-seared; 1 cup corn kernels (fresh, grilled, or frozen & thawed); 2 tbsp mayonnaise; 1 tbsp sour cream or crema; 1 tbsp cotija cheese, crumbled; 1 tsp chili powder; Juice of ½ lime; Salt & pepper to taste; ½ cup shredded carrots; ½ cup sliced cucumber; ¼ cup rice vinegar; 1 tbsp sugar; ¼ tsp salt; Fresh cilantro leaves; Sliced jalapeños; Extra cotija or queso fresco; Optional: Sriracha mayo or garlic aioli

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This Elote Banh Mi Hot Dog recipe is a bold and inventive fusion of two street food favorites: the Mexican elote and the Vietnamese banh mi. With layers of creamy, spicy corn, tangy pickled vegetables, and juicy grilled hot dogs, all nestled in a toasted bun, this dish offers an unforgettable combination of textures and flavors.

Why You’ll Love This Recipe

This recipe takes a classic hot dog and elevates it with global flair. The elote topping brings a creamy, zesty richness, while the quick-pickled vegetables lend brightness and crunch. Finished with fresh cilantro, jalapeños, and optional drizzles of sriracha mayo, it’s an irresistible twist that’s perfect for cookouts, casual gatherings, or anytime you crave something unique.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Hot Dogs:
4 hot dog buns (toasted)
4 all-beef hot dogs, grilled or pan-seared

Elote Topping:
1 cup corn kernels (fresh, grilled, or frozen & thawed)
2 tbsp mayonnaise
1 tbsp sour cream or crema
1 tbsp cotija cheese, crumbled
1 tsp chili powder
Juice of ½ lime
Salt & pepper to taste

Quick Pickled Veggies:
½ cup shredded carrots
½ cup sliced cucumber
¼ cup rice vinegar
1 tbsp sugar
¼ tsp salt

Garnishes:
Fresh cilantro leaves
Sliced jalapeños
Extra cotija or queso fresco
Optional: Sriracha mayo or garlic aioli

directions

Pickle the Veggies: In a bowl, mix the rice vinegar, sugar, and salt. Add shredded carrots and sliced cucumber, toss well, and let sit for 15–30 minutes.
Prepare the Elote Topping: In a separate bowl, combine corn kernels with mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and a pinch of salt and pepper. Mix thoroughly and set aside.
Cook the Hot Dogs: Grill or pan-sear the hot dogs until they are browned and heated through.
Toast the Buns: Lightly toast the hot dog buns for added texture and flavor.
Assemble the Hot Dogs: Place the grilled hot dogs in the toasted buns. Top with a generous spoonful of the elote mixture, followed by pickled veggies, sliced jalapeños, and cilantro. Add extra cheese and a drizzle of sriracha mayo or garlic aioli if desired.

Servings and timing

Servings: 4 hot dogs
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Vegetarian Option: Swap out the beef hot dogs for plant-based versions.
Cheese Choices: Substitute cotija with queso fresco or feta for a slightly different flavor.
Extra Heat: Use roasted jalapeños or drizzle with hot sauce for more spice.
Bun Alternatives: Serve in baguettes for a more banh mi-like presentation.
Add Protein: Include grilled shrimp or sliced grilled pork instead of or in addition to the hot dogs.

storage/reheating

Elote topping and pickled vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat hot dogs by pan-searing or microwaving. Assemble just before serving to maintain freshness and texture. Avoid freezing, as the vegetables and sauces do not freeze well.

FAQs

What is elote?

Elote is a Mexican street food consisting of grilled corn on the cob, typically topped with mayonnaise, chili powder, cheese, and lime juice.

Can I make this recipe ahead of time?

Yes, you can prepare the pickled vegetables and elote topping a day ahead and store them in the fridge.

What kind of hot dogs work best?

All-beef hot dogs provide the richest flavor, but any variety can be used according to preference.

Is there a vegan version?

Yes, you can use vegan mayo, plant-based sour cream, vegan cheese, and meatless hot dogs to make this recipe vegan-friendly.

How do I make the buns extra toasty?

Lightly butter the buns and toast them in a pan or under a broiler for a golden, crisp texture.

Can I use canned corn?

Yes, drained canned corn works fine, but grilling fresh or thawed frozen corn adds extra flavor.

What’s the best way to pickle vegetables quickly?

Use rice vinegar, sugar, and salt for a fast pickle. Let sit for at least 15 minutes for best results.

Can I use different vegetables?

Yes, daikon, radish, or red onions also work well in place of or along with the carrots and cucumbers.

Is sriracha mayo necessary?

No, it’s optional, but it adds a spicy, creamy kick that complements the other ingredients.

Can I make this spicier?

Add more jalapeños, use spicy chili powder, or increase the sriracha mayo for extra heat.

Conclusion

The Elote Banh Mi Hot Dog is a vibrant celebration of street food fusion, combining the bold tastes of Mexico and Vietnam into a handheld masterpiece. Whether you’re serving it at a summer cookout or just looking to elevate a weeknight meal, this recipe delivers complexity, crunch, and crave-worthy flavor in every bite.

Elote Banh Mi Hot Dog

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A bold fusion of Mexican elote and Vietnamese banh mi, this Elote Banh Mi Hot Dog features a grilled beef dog topped with creamy corn, pickled veggies, jalapeños, cilantro, and a flavorful drizzle for a spicy, tangy, and crunchy delight.

Author: Mari
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Fusion
Diet: Halal

Instructions

Combine rice vinegar, sugar, and salt in a bowl. Add shredded carrots and sliced cucumber, toss well, and let sit for 15–30 minutes to quick pickle.
In a separate bowl, mix the corn kernels with mayonnaise, sour cream or crema, cotija cheese, chili powder, lime juice, and salt and pepper to taste. Set aside.
Grill or pan-sear the hot dogs until they are nicely browned.
Lightly toast the hot dog buns.
Place each hot dog in a bun. Top with a generous spoonful of the elote mixture, then add pickled veggies, sliced jalapeños, cilantro, and optional sauces like sriracha mayo or garlic aioli. Finish with extra cheese if desired.