Elote Banh Mi Hot Dogs

Elote Banh Mi Hot Dogs are a vibrant and daring fusion that brings together the bold flavors of Mexican street corn and Vietnamese banh mi in one irresistible handheld creation. Juicy grilled hot dogs are tucked into toasted buns and topped with creamy elote-style corn, quick-pickled carrots, crisp cucumbers, fresh herbs, and a hint of spice for a flavor-packed twist on two beloved street foods.

Why You’ll Love This Recipe

This gourmet hot dog recipe is all about contrast—hot and cool, creamy and crunchy, smoky and fresh. It’s a celebration of texture and flavor that transforms a simple hot dog into a unique and satisfying culinary experience. Perfect for summer cookouts, casual dinners, or foodie gatherings, these Elote Banh Mi Hot Dogs are guaranteed to impress and delight.

ingredients

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

Pickled Carrots

• 1/2 cup shredded carrots
• 1/4 cup white vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon coarse salt

Elote Topping

• 1 cup roasted or grilled corn kernels
• 2 tablespoons mayonnaise
• 1/4 teaspoon chili powder
• 2 tablespoons crumbled cotija or feta cheese
• 1 tablespoon chopped green onions

Banh Mi Add-ons

• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• Fresh cilantro leaves

Base

• 4 beef hot dogs
• 4 hot dog buns, lightly toasted
• Mayonnaise for spreading

directions

1. Pickle the Carrots: In a small bowl, combine shredded carrots, vinegar, sugar, and salt. Stir well and let sit at room temperature for at least 15–20 minutes.
2. Prepare the Elote Topping: In another bowl, mix roasted or grilled corn kernels with mayonnaise, chili powder, crumbled cheese, and chopped green onions. Stir until evenly combined.
3. Cook the Hot Dogs: Grill or pan-fry the hot dogs until heated through and slightly charred on the outside.
4. Toast the Buns: Lightly toast the hot dog buns, then spread a thin layer of mayonnaise inside each.
5. Assemble the Hot Dogs: Place one hot dog in each prepared bun. Top with pickled carrots, a generous spoonful of elote corn mixture, cucumber slices, jalapeños, and fresh cilantro leaves.
6. Serve: Serve warm for the best texture and flavor.

Servings and timing

• Servings: 4 hot dogs
• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Calories: 385 kcal per serving

Variations

• Vegetarian Version: Use plant-based hot dogs and vegan mayo and cheese substitutes.
• Extra Creamy Elote: Add a tablespoon of sour cream or Mexican crema to the elote topping.
• Sweet & Spicy Pickles: Swap pickled carrots with quick-pickled daikon and carrot blend for a more traditional banh mi element.
• Avocado Twist: Add thin slices of avocado for a rich, creamy contrast.
• Brioche Buns: Upgrade the base with soft, slightly sweet brioche hot dog buns.

storage/reheating

These hot dogs are best served fresh. However, individual components can be prepared in advance:

• Pickled carrots can be refrigerated for up to 5 days.
• Elote topping should be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat hot dogs and buns separately and assemble just before serving for best results.

Avoid freezing assembled hot dogs, as the toppings and textures do not hold up well after thawing.

FAQs

Can I make the pickled carrots ahead of time?

Yes, they can be made up to 5 days in advance and stored in the refrigerator in their pickling liquid.

What type of corn works best?

Fresh grilled corn offers the best flavor, but canned or frozen corn can be used—just be sure to roast or sauté it for added depth.

Is cotija cheese necessary?

Cotija is traditional for elote, but feta is a great substitute. Parmesan can also work in a pinch.

Can I use another type of sausage?

Yes, you can substitute with chicken sausage, bratwurst, or plant-based alternatives depending on preference.

How spicy are these?

They’re mildly spicy. Remove the seeds from the jalapeño for less heat, or skip the chili powder in the corn mixture if preferred.

What kind of buns should I use?

Standard hot dog buns work well, but for a gourmet feel, try brioche or artisan-style buns.

Can I add sriracha or hot sauce?

Absolutely. A drizzle of sriracha or spicy mayo enhances the flavor and heat.

Do I need a grill to make this?

No. A stovetop skillet or grill pan works just as well for cooking the hot dogs and charring the corn.

How do I prevent the buns from getting soggy?

Toast the buns and layer drier ingredients like cucumbers beneath saucier toppings to help maintain structure.

Can this be made gluten-free?

Yes, by using gluten-free hot dog buns and checking labels on sausages and condiments.

Conclusion

Elote Banh Mi Hot Dogs are a bold, exciting twist on classic street foods, bringing the smoky, creamy goodness of Mexican elote and the vibrant crunch of Vietnamese banh mi together in one unforgettable bite. Perfect for warm-weather gatherings, food lovers, and adventurous eaters alike, this fusion hot dog is sure to become a standout on any menu.

Elote Banh Mi Hot Dogs

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A bold fusion of Mexican street corn (elote) and Vietnamese banh mi, these gourmet hot dogs feature smoky grilled sausage layered with pickled carrots, creamy chili mayo corn, fresh cucumber, jalapeños, and cilantro for a vibrant, flavor-packed bite.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 hot dogs 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Fusion
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup shredded carrots
• 1/4 cup white vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon coarse salt
• 1 cup roasted or grilled corn kernels
• 2 tablespoons mayonnaise
• 1/4 teaspoon chili powder
• 2 tablespoons crumbled cotija or feta cheese
• 1 tablespoon chopped green onions
• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• Fresh cilantro leaves
• 4 beef hot dogs
• 4 hot dog buns, lightly toasted
• Mayonnaise for spreading

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Instructions

1. In a small bowl, mix shredded carrots with vinegar, sugar, and salt. Let sit for 15–20 minutes to quick-pickle.
2. In a separate bowl, mix roasted corn with mayonnaise, chili powder, crumbled cheese, and green onions. Set aside.
3. Grill or pan-fry the hot dogs until heated through and slightly charred.
4. Toast the hot dog buns and spread a thin layer of mayonnaise inside each bun.
5. Place a grilled hot dog in each bun.
6. Top with pickled carrots, elote corn mixture, cucumber slices, jalapeños, and cilantro leaves.
7. Serve warm and enjoy.

Notes

• Use cotija cheese for a more authentic Mexican elote flavor, or feta as a substitute.
• For extra heat, keep the seeds in the jalapeños.
• Quick-pickled carrots can be made in advance and stored in the fridge for up to a week.
• This recipe is easily doubled for parties or grilling events.

Nutrition

• Serving Size: 1 hot dog
• Calories: 385 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 55 mg