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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.

Ingredients

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  • 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 1/2 lime
  • Salt & pepper to taste
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1/4 cup rice vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • Fresh cilantro leaves
  • Sliced jalapeños
  • Extra cotija or queso fresco
  • Optional: Sriracha mayo or garlic aioli

Instructions

  1. 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.
  2. 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.
  3. Grill or pan-sear the hot dogs until they are nicely browned.
  4. Lightly toast the hot dog buns.
  5. 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.

Notes

  • You can use frozen corn, just thaw and pat dry before mixing.
  • Adjust the chili powder or jalapeños for preferred heat level.
  • Vegan versions can use plant-based mayo, sour cream, and hot dogs.

Nutrition

Find it online: https://yumfoodusa.com/elote-banh-mi-hot-dog/