- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 540 kcal
Quick summary
“Grilled sausage sandwich served on buttered toasted bread and crowned with Mexican elote-style toasted corn. The topping brings together mayonnaise, sour cream, crumbled cotija cheese, fresh cilantro, lime, and a touch of cayenne pepper.”
What you need to know
- Toasting the corn kernels in a hot skillet without oil creates golden caramelized spots with a campfire flavor.
- The combination of mayonnaise with sour cream balances unctuousness and acidity in the base of the corn cream.
- Crumbled cotija cheese provides dry salinity while cayenne pepper gives characteristic heat.
Ingredients
Main
- units Good quality sausages
- units Hot dog buns
- tablespoon Butter (for the breads, optional)
- cups (about 3 medium ears) Milho (fresco ou congelado)
- cup Maionese
- cup Sour cream or plain Greek yogurt
- cup, more to finish Cotija cheese (crumbled) or grated Parmesan cheese
- cup Fresh chopped cilantro
- tablespoon Lemon juice (Meyer or regular)
- teaspoon (or to taste) Cayenne pepper powder
- dente pequeno Chopped garlic (optional)
- Salt
- Coarsely ground black pepper
Instructions
Principal
- Prepare the Corn: If using fresh corn, remove the kernels from the cob. Heat a large skillet or griddle over medium-high heat with a little oil. Add the corn and cook for 5-7 minutes, stirring occasionally, until some grains are slightly golden and tender. If using frozen corn, sauté until heated through and golden.
- Prepare the Creamy Sauce: In a medium bowl, combine the mayonnaise, sour cream (or yogurt), 1/4 cup of Cotija/Parmesan cheese, chopped cilantro, lime juice, cayenne pepper, and minced garlic (if using). Mix well until you get a smooth cream.
- Combine the Topping: Add the cooked and lightly browned corn to the creamy sauce. Gently mix so all the grains are well coated. Season with salt and black pepper to taste. Taste and adjust the seasonings if necessary.
- Prepare the Sausages: Cook the hot dog sausages according to your preference: grill, griddle, or boil. The goal is for them to be very hot and lightly colored.
- Warm the Buns: If desired, lightly warm the hot dog buns in a skillet with a little butter or on a griddle until soft and lightly toasted on the outside.
- Assemble the Hot Dogs: Place a hot sausage in each warmed bun. Cover each sausage generously with the Street Elote topping. Finish with a little more crumbled Cotija cheese and an extra sprig of fresh cilantro, if desired. Serve immediately and enjoy this explosion of flavor!
Chef's tips
- Toast the hot dog buns with butter on the griddle until golden to support the weight of the creamy topping.
- Do not let the raw garlic burn when mixing; chop it into microscopic pieces to incorporate into the cream gently.
- Add the cheese and chopped cilantro only at the moment of assembly to maintain the contrast of freshness in the snack.
Variations
- Bacon version: sprinkle crispy bits of fried bacon over the creamy corn as a finishing touch for the hot dog.
- Spicy jalapeño version: add thin slices of pickled jalapeño pepper over the crumbled cotija cheese.
- Avocado version: arrange thin slices of ripe avocado seasoned with lemon under the sausage at the bottom of the bread.
Substitutions
- Cotija cheese can be substituted with freshly grated parmesan cheese or crumbled dry meia-cura cheese.
- Sour cream can be replaced with plain whole Greek yogurt or unsweetened dried curd.
- Traditional hot dogs can be substituted with grilled thin pork sausages or artisanal chicken sausages.
How to store
Consume the assembled hot dog immediately. The elote corn cream can be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat the corn quickly or serve it warm over the freshly grilled sausage.
Can it be frozen?
It is not recommended to freeze the ready-made snack or the mayonnaise-based corn cream, as the emulsion breaks when thawing. The sausages and buns can be frozen individually in sealed packaging for up to 2 months.
What to serve with
Serve with crispy potato chips, corn nachos with guacamole, artisanal pickles, or a very cold citrus soda.
Frequently asked questions
Why does the bread need to be toasted with butter beforehand?
The layer of browned butter waterproofs the crumb, preventing the mayonnaise and lemon sauce from softening the hot dog bun.
What is the best way to cook the sausages for this recipe?
Grill on a hot griddle or skillet with a drizzle of oil until golden marks form, which ensures firm skin texture.
Como fazer creme azedo caseiro se não encontrar pronto?
Mix 200 ml of fresh cream with a tablespoon of lemon juice and let it rest for 10 minutes to curdle.
Can common canned corn be used in the preparation?
Yes, provided it is very well drained and dried with paper towels before being placed in the hot skillet.
