Mexican Hot Dog with Elote Mayo and Pickled Jalapeños
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Mexican hot dogs take the classic hot dog, load it up with slow-cooked caramelized onions, corn, and pickled jalapeños, then pile it into a soft bun with spicy elote mayonnaise. They’re simple, loaded with flavor, and fun to make for your next summer fiesta!
Put down the ketchup—this hot dog recipe goes way beyond the bun. I pile Mexican-inspired toppings and homemade elote mayonnaise into a soft bun for an easy meal that’s bold, flavorful, and fun.
Sweet onions and corn, creamy elote mayo, and spicy pickled jalapeños pair surprisingly well with a classic hot dog. Once you try a Mexican hot dog like this, it’s hard to go back to the usual toppings.
Fire them up for your next summer cookout for a playful twist on a familiar favorite that everyone will love. I like to serve them with a platter of nachos and a pitcher of margaritas for the ultimate laid-back feast.
Another delicious hot dog to try next is my chili cheese dog recipe!
How to serve Mexican hot dogs
These Mexican hot dogs are a meal on their own but I often serve them with my Mexican cucumber salad on the side – the flavors go really well together. If you’re looking for something a little heartier, try my Mexican bean salad with honey cumin dressing.
And a bowl of guacamole with tortilla chips is always a good idea!
Mexican Hot Dog with Elote Mayo and Pickled Jalapeños
Ingredients
Mexican Caramelized Onions
- 1 tablespoon avocado oil
- 1 medium onions (thinly sliced)
- 1 teaspoon EACH: cumin and oregano
Elotes Mayonnaise
- ¼ cup mayonnaise
- ¼ cup cotija cheese (can substitute feta cheese)
- 1 tablespoon elote seasoning (see notes)
Mexican Hot Dogs
- 4 hot dogs
- 4 hot dog buns
- 1 cup frozen corn (thawed)
- ¼ cup pickled jalapeños
Instructions
- Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and cook for 5 minutes, stirring a few times. Reduce the heat to medium-low, stir in the cumin and oregano and cook for 5 minutes more.1 tablespoon avocado oil, 1 medium onions, 1 teaspoon EACH: cumin and oregano
- While the onions are cooking, make the rest of the recipe. Combine the mayonnaise, cotija cheese, and elote seasoning in a small bowl.¼ cup mayonnaise, ¼ cup cotija cheese, 1 tablespoon elote seasoning
- Preheat your grill to medium-high. Put the hot dogs on the grill and cook them until they are slightly charred and fully cooked. If you'd like, warm the buns on the grill.4 hot dogs, 4 hot dog buns
- To assemble the Mexican hot dogs, slather the buns with some elote mayonnaise then fill them with the caramelized onions, a hot dog, some corn, and pickled jalapeños.1 cup frozen corn, ¼ cup pickled jalapeños
Notes
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon coconut sugar
- A squeeze of lime juice
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These hot dogs look great! I like to eat Mexican-style more than American-style hot dogs. I also made a Mexican hot dog with my Z Grills pellet smoker. This version features smoked beef franks rolled in lightly browned tortillas (no hot dog buns here) drizzled with hot sauce. Each serving is topped with flavorful garnishes, including sliced olives, jalapeno, and chopped fresh cilantro.