Street FoodMediumFree

Mexican Corn Dog

Name: Mexican Corn Dog
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Jalapeño chillies, finely chopped; 1 tsp Caster sugar; 0.5 tsp Salt; 1 litre Vegetable oil for frying; 6 Frankfurt-style sausages; 100 g Plain flour; 180 ml Whole milk; 1 Egg; 1 tsp Chilli powder; 50 g Crumbled cotija cheese; 150 g Cornmeal (fine maize flour)

35 min (15 prep + 20 cook) Medium 6 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Sausage in sweetcorn batter with jalapeño and cotija cheese.

About this recipe

Frankfurter sausage coated in spiced sweetcorn batter with jalapeño, cotija cheese and chilli powder, fried until golden and crispy. The Tex-Mex version of the American fairground classic with a spicy, flavoursome kick.

History & Origin

The Mexican Corn Dog is a perfect example of how Tex-Mex culture transforms an American fairground classic into something entirely new and more exciting. The original corn dog - a sausage on a stick, coated in sweet cornmeal batter - is an invention of the Texas state fairs of the early 20th century, popularised across the United States from the 1940s. But in the hands of Mexican and Tejano communities of the American Southwest, this humble street snack was radically transformed: jalapeño was added to the batter for heat, cotija cheese crumbled in for a salty, earthy note, chilli powder mixed with lime for dusting on top, and some Texan cooks even substitute the conventional sausage with Mexican chorizo. The county fairs of Texas, especially the State Fair of Texas in Dallas, are world-famous for their fried food innovations, and the Mexican Corn Dog has become one of the favourites at these events. Beyond the fairs, food trucks in the Rio Grande Valley and San Antonio serve artisanal versions of this snack that honour the traditions of both cultures.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

12g

Protein

32g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Thread each sausage onto a long wooden skewer (pre-soaked in water for 10 minutes). Pat the sausages thoroughly dry with kitchen paper so the batter adheres properly.
2
Make the batter: mix the cornmeal, plain flour, baking powder, sugar, salt and chilli powder. In a separate bowl, whisk the egg with the milk and add to the dry ingredients. Fold in the finely chopped jalapeño and the crumbled cotija cheese. The batter should be thick but pourable, like pancake batter. If too thick, add a little more milk.
3
Heat plenty of oil to 180°C in a deep saucepan. The oil should be at least 10cm deep.
4
Pour the batter into a tall, narrow glass or jug (ideal for dipping). Submerge each sausage on its skewer, turning to coat evenly in batter.
5
Fry the corn dogs for 3-4 minutes, turning constantly, until golden and crispy on all sides. Drain on kitchen paper.
6
Dust with more chilli powder and crumbled cotija. Serve immediately with yellow mustard, chipotle mayonnaise and hot sauce.