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!
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, cojita cheese, and elote seasoning in a small bowl.
¼ cup mayonnaise, ¼ cup cojita 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
We use our homemade elote seasoning to make the mayo; it only takes about 5 minutes to make. If you'd prefer, you can use these spices instead: