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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


Tobacco Onions:

  • Brown onions, thinly sliced 150.0 g

Chipotle Mayonnaise:

To Assemble:

  • Hotdog buns 10.0 pc

This is not just your average hot dog. It’s the king of dawgs! Two iconic American foods smashed into one creating an explosive food experience like no other. Watch your diners devour these babies!



  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.