Corn Dawg Batter:

  • Egg 1.0 pc
  • Self-rising flour 150.0 g
  • Sugar 25.0 g
  • Salt 2.0 g
  • Milk 250.0 ml
  • Polenta 150.0 g
  • Hotdog sticks 10.0 pc
  • Sausages or frankfurters 10.0 pc


  • Corn cobs 2.0 pc
  • Green onions (shallots), chopped 50.0 g
  • Tomatoes, chopped 250.0 g
  • Salt to sprinkle
  • Oil 50.0 ml

Tobacco Onions:

  • Brown onions, thinly sliced 150.0 g

Chipotle Mayonnaise:

To Assemble:

  • Hotdog buns 10.0 pc
  1. Corn Dawg Batter:

    • Combine the batter ingredients together.
    • Place hotdog sticks into hotdogs, lightly dust with flour and dip into batter. Deep fry until cooked and golden.
  2. Salsa:

    • Boil corn and remove the kernels from the cob with a sharp knife. Combine with the green onion, tomato, oil, Knorr Lime Powder and salt. Refrigerate for use.
  3. Tobacco Onions:

    • Fry onions in deep fryer at 160°C until golden and crispy.
  4. Chipotle Mayonnaise:

    • Combine the Hellmann’s Real Mayonnaise and Knorr BBQ Sauce together and refrigerate for use.
  5. To Assemble:

    • Place cook dawgs into warmed hotdog rolls and add salsa, chipotle mayo and finally top with tobacco onions.