It’s time to indulge in a tasty treat that’s often considered a “guilty pleasure” – corn dogs. You’re about to discover some amazing and wild variations that will make your taste buds dance. From bacon-wrapped to vegan, the options are intriguing and fun to try.
Get ready to explore the world of corn dogs like never before, with creative recipes that will make you want to try them all.
You’ll find unique combinations of flavors and ingredients that will surprise and delight you.
Whether you’re a kid or a kid at heart, these corn dog recipes are sure to bring a smile to your face.
Table of Contents
- Classic Corn Dog Recipe
- Bacon Wrapped Corn Dog Delight
- Spicy Southwestern Corn Dog
- Vegan Corn Dog With Avocado Slaw
- Chicken and Waffle Corn Dog
- Korean BBQ Corn Dog
- Breakfast Corn Dog With Scrambled Eggs
- Lobster and Cheese Corn Dog
- Buffalo Chicken Corn Dog
- Panko Crusted Corn Dog With Dipping Sauce
- Vegetarian Black Bean Corn Dog
- Chili Cheese Fries Corn Dog
- Corn Dog Stuffed With Mac and Cheese
- Shrimp and Pineapple Corn Dog
- Footlong Corn Dog With Caramelized Onions
- Gluten Freecorn Dog With Mango Salsa
- Jalapeno Popper Corn Dog With Cream Cheese
- Conclusion
Classic Corn Dog Recipe
A traditional corn dog recipe with a crispy cornmeal coating.
Ingredients
- 1 cup all-purpose cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil for frying
- 4 hot dogs
- Wooden skewers or sticks
Instructions
- In a large bowl, whisk together cornmeal, flour, salt, baking soda, and baking powder.
- Make a well in the center of the dry ingredients and pour in the buttermilk.
- Stir the mixture until it is smooth and free of lumps.
- Insert a wooden skewer or stick into each hot dog.
- Dip each hot dog into the cornmeal mixture, coating it completely.
- Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F.
- Fry the corn dogs for 3-5 minutes on each side, until they are golden brown.
- Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the corn dogs hot and enjoy.
Bacon Wrapped Corn Dog Delight
Bacon wrapped corn dog delight is a twist on the classic corn dog with crispy bacon.
Ingredients
- 1 package of corn dogs
- 6 slices of bacon
- 1/4 cup of brown sugar
- 1/4 cup of chili powder
- 1/4 cup of granulated garlic
- Cooking oil or spray
Instructions
- Preheat oven to 400°F (200°C).
- Cut the bacon slices in half and wrap each corn dog with 2-3 pieces of bacon, securing with a toothpick if needed.
- In a small bowl, mix together brown sugar, chili powder, and granulated garlic.
- Sprinkle the sugar and spice mixture evenly over the bacon-wrapped corn dogs.
- Place the corn dogs on a baking sheet lined with parchment paper and spray with cooking oil or spray.
- Bake for 15-20 minutes or until the bacon is crispy and golden brown.
- Remove from oven and let cool for a few minutes before serving.
Spicy Southwestern Corn Dog
Spicy Southwestern Corn Dog combines spicy chorizo and pepper jack cheese.
Ingredients
- 1 cup all-purpose cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1 large egg
- Vegetable oil for frying
- 4 chorizo sausages
- 4 pepper jack cheese slices
- Sliced jalapeños for garnish
Instructions
- Preheat oil in a deep frying pan to 375°F.
- In a large bowl, whisk together cornmeal, flour, salt, baking soda, and cayenne pepper.
- In a separate bowl, whisk together buttermilk and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Insert a wooden stick into each chorizo sausage.
- Dip each chorizo sausage into the cornmeal batter, coating completely.
- Fry the corn dogs for 4-5 minutes on each side, until golden brown.
- Drain the corn dogs on paper towels.
- Serve the corn dogs hot with pepper jack cheese slices and sliced jalapeños.
Vegan Corn Dog With Avocado Slaw
Vegan corn dog with avocado slaw is a crispy and revitalizing twist on a classic fair food.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup vegan panko breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/2 cup vegan hot dog
- 1/2 cup avocado slaw
- 1/4 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Preheat the oil in a deep frying pan to 350°F.
- In a bowl, whisk together flour, cornmeal, and panko breadcrumbs.
- Dip each vegan hot dog into the bowl and coat evenly.
- Carefully place the coated hot dog into the hot oil and fry for 3-4 minutes on each side.
- Remove the corn dog from the oil and place on a paper towel-lined plate to drain excess oil.
- In a separate bowl, mix together avocado slaw, mayonnaise, lemon juice, salt, and black pepper.
- Serve the fried corn dog with a side of avocado slaw.
- Garnish with additional avocado slices and lemon wedges, if desired.
Chicken and Waffle Corn Dog
Crispy corn dog with chicken, waffle, and maple syrup.
Ingredients
- 1 pound chicken breast
- 1 cup waffle batter
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Vegetable oil for frying
Instructions
- Preheat oil in a deep frying pan to 350°F.
- Cut chicken breast into bite-sized pieces and season with salt, pepper, and paprika.
- Dip each chicken piece into waffle batter, then roll in cornmeal mixture.
- Fry coated chicken pieces for 5-7 minutes or until golden brown.
- Insert a wooden stick into each fried chicken piece.
- Cook waffle batter in a waffle iron and cut into strips.
- Wrap each fried chicken piece with a waffle strip.
- Drizzle with maple syrup and serve immediately.
Korean BBQ Corn Dog
Korean BBQ Corn Dog combines spicy Korean chili flakes with crispy corn dog goodness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Korean chili flakes
- 1/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 4 hot dogs
- 4 wooden skewers
- 1/4 cup Korean BBQ sauce
Instructions
- In a large bowl, whisk together flour, cornmeal, panko breadcrumbs, Korean chili flakes, and sugar.
- Pour in buttermilk and mix until smooth batter forms.
- Insert wooden skewers into each hot dog.
- Dip each hot dog into batter, coating completely.
- Heat vegetable oil in a deep frying pan to 350°F.
- Fry corn dogs for 5-7 minutes or until golden brown.
- Remove from oil and place on paper towels to drain excess oil.
- Serve with Korean BBQ sauce for dipping.
Breakfast Corn Dog With Scrambled Eggs
A twist on the classic corn dog, breakfast style with scrambled eggs.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil for frying
- 4 hot dogs
- 4 eggs
- Shredded cheese
Instructions
- In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda, and baking powder.
- Add buttermilk to the dry ingredients and stir until smooth.
- Heat vegetable oil in a deep frying pan to 350°F.
- Insert a stick into each hot dog and dip into the batter, coating completely.
- Fry the corn dogs for 3-4 minutes or until golden brown.
- While the corn dogs are frying, scramble the eggs in a separate pan.
- Once the corn dogs are done, place them on a paper towel-lined plate to drain excess oil.
- Serve the corn dogs with scrambled eggs and shredded cheese on top.
Lobster and Cheese Corn Dog
Indulge in a luxurious lobster and cheese corn dog.
Ingredients
- 1 cup lobster meat
- 1/2 cup grated cheddar cheese
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup panko breadcrumbs
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying
- 4 hot dog sticks
- Salt and pepper to taste
Instructions
- In a bowl, mix together lobster meat and grated cheese.
- In a separate bowl, whisk together flour, cornmeal, and panko breadcrumbs.
- Dip each hot dog into the flour mixture, then the egg mixture, and finally the flour mixture again.
- Insert a hot dog stick into each hot dog and coat with the lobster and cheese mixture.
- Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
- Fry the corn dogs until golden brown, about 3-4 minutes on each side.
- Remove the corn dogs from the oil and place on paper towels to drain excess oil.
- Serve immediately and enjoy.
Buffalo Chicken Corn Dog
Spicy buffalo chicken corn dog with a crispy cornmeal coat.
Ingredients
- 1 pound boneless chicken breast
- 1/2 cup buffalo sauce
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- Wooden sticks for corn dogs
Instructions
- In a large bowl, whisk together cornmeal, flour, paprika, cayenne pepper, salt, and black pepper.
- Pour buttermilk into a separate large bowl.
- Cut chicken breast into strips and dip each strip into the buttermilk, coating completely.
- Roll the buttermilk-coated chicken strip in the cornmeal mixture, pressing gently to adhere.
- Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F.
- Fry the cornmeal-coated chicken strips until golden brown, about 5-7 minutes.
- Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil.
- Insert a wooden stick into each fried chicken strip.
- Brush the fried chicken corn dogs with buffalo sauce.
- Serve the buffalo chicken corn dogs hot and enjoy.
Panko Crusted Corn Dog With Dipping Sauce
Crispy Panko crusted corn dog served with a side of tangy dipping sauce.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Panko breadcrumbs
- 1/2 cup cornmeal
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 1/4 cup butter, melted
- 4 hot dogs
- Vegetable oil for frying
- Dipping sauce of choice
Instructions
- In a shallow dish, mix together flour, Panko breadcrumbs, cornmeal, and Parmesan cheese.
- In a separate dish, whisk together milk and egg.
- Dip each hot dog into the milk mixture, then roll in the Panko mixture to coat.
- Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
- Fry the coated hot dogs for about 3-4 minutes on each side, until golden brown.
- Drain the corn dogs on paper towels and serve with dipping sauce of choice.
- For an extra crispy coating, chill the coated hot dogs in the refrigerator for 30 minutes before frying.
Vegetarian Black Bean Corn Dog
A vegetarian twist on the classic corn dog, featuring black beans.
Ingredients
- 1 cup cooked black beans
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup grated cheese
- 1/4 cup chopped onion
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying
- Wooden sticks for serving
Instructions
- Preheat the oil in a deep frying pan to 350°F.
- In a bowl, mash the black beans using a fork or a potato masher.
- In a separate bowl, whisk together the cornmeal, flour, and grated cheese.
- Add the chopped onion, egg, and milk to the bowl with the cornmeal mixture and stir until well combined.
- Add the mashed black beans to the cornmeal mixture and stir until a thick batter forms.
- Insert a wooden stick into each black bean mixture portion and shape into a cylindrical shape.
- Carefully place the black bean corn dogs into the hot oil and fry for 3-4 minutes on each side.
- Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the vegetarian black bean corn dogs hot and enjoy.
Chili Cheese Fries Corn Dog
A creative twist on the classic corn dog, featuring chili cheese fries.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped chili
- 1/4 cup french fries
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup panko breadcrumbs
- Vegetable oil for frying
- Wooden sticks for serving
Instructions
- In a large bowl, whisk together flour, cornmeal, and a pinch of salt.
- In a separate bowl, mix together chili, cheddar cheese, and french fries.
- Dip each hot dog into the flour mixture, then the buttermilk, and finally the panko breadcrumbs.
- Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F.
- Fry the corn dogs until golden brown, about 3-4 minutes.
- Remove the corn dogs from the oil and place on a paper towel-lined plate.
- Serve the corn dogs with the chili cheese fries mixture on top or on the side.
Corn Dog Stuffed With Mac and Cheese
A creative twist on the classic corn dog, filled with mac and cheese.
Ingredients
- 1 cup macaroni and cheese
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup buttermilk
- Vegetable oil for frying
- 4 hot dogs
- Wooden sticks for serving
Instructions
- Prepare the mac and cheese according to the recipe and let it cool.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking soda, and baking powder.
- Add the buttermilk to the dry ingredients and stir until a smooth batter forms.
- Insert a wooden stick into each hot dog.
- Spoon the mac and cheese into the center of each hot dog, leaving a small border at the top.
- Dip each hot dog into the batter, coating it evenly.
- Fry the corn dogs in hot oil until golden brown, about 3-4 minutes.
- Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the corn dogs hot and enjoy.
Shrimp and Pineapple Corn Dog
A sweet and savory twist on the classic corn dog, featuring shrimp and pineapple.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 cup pineapple chunks
- 1/4 cup panko breadcrumbs
- 1/4 cup grated coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together flour, cornmeal, sugar, salt, black pepper, paprika, garlic powder, and onion powder.
- Pour buttermilk into a separate large bowl.
- Add shrimp to the buttermilk and let it marinate for at least 30 minutes.
- Preheat the oil in a deep frying pan to 375°F.
- Remove the shrimp from the buttermilk, allowing excess to drip off.
- Dip the shrimp into the flour mixture, coating completely, then roll in panko breadcrumbs mixed with grated coconut.
- Insert a wooden stick into each shrimp and dip into the flour mixture again, then into the hot oil.
- Fry the shrimp corn dog for 3-4 minutes, until golden brown.
- Drain on paper towels and serve hot with pineapple chunks.
Footlong Corn Dog With Caramelized Onions
Indulge in a juicy footlong corn dog smothered in caramelized onions and crispy batter.
Ingredients
- 1 footlong hot dog
- 1 large onion
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Heat 2 tablespoons of oil in a pan over medium-low heat and caramelize the onion for 20-25 minutes, stirring occasionally.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, pepper, and paprika.
- Gradually add the buttermilk to the dry ingredients and stir until smooth.
- Insert a stick into the hot dog and dip it into the batter, coating it evenly.
- Fry the corn dog in hot oil at 350°F for 3-4 minutes or until golden brown.
- Remove the corn dog from the oil and place it on a paper towel-lined plate to drain excess oil.
- Top the corn dog with caramelized onions and serve immediately.
Gluten Freecorn Dog With Mango Salsa
Gluten-free corn dog with mango salsa is a unique twist on a classic fair treat.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 4 hot dogs
- Mango salsa for serving
Instructions
- In a large bowl, whisk together gluten-free flour, cornmeal, cheese, paprika, cayenne pepper, salt, and black pepper.
- Pour in buttermilk and stir until the batter is smooth.
- Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F.
- Insert a wooden stick into each hot dog.
- Dip each hot dog into the batter, coating completely.
- Carefully place the battered hot dog into the hot oil and fry for 3-4 minutes on each side.
- Remove the corn dog from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve the corn dog hot with mango salsa for dipping.
Jalapeno Popper Corn Dog With Cream Cheese
Spicy corn dog with a creamy twist.
Ingredients
- 1 package of corn dog batter
- 1 pound hot dogs
- 1/4 cup cream cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced jalapenos
- 1/4 cup chopped cilantro
- 1 tablespoon lemon juice
- Vegetable oil for frying
Instructions
- Preheat the oil in a deep frying pan to 350°F.
- Cut the hot dogs into desired lengths and set aside.
- In a bowl, mix the cream cheese, cheddar cheese, diced jalapenos, chopped cilantro, and lemon juice.
- Insert a wooden stick into each hot dog and dip into the corn dog batter, then fry in the hot oil until golden brown.
- Once the corn dog is cooked, spread the cream cheese mixture on top.
- Fry the corn dog again for an additional 30 seconds to melt the cheese.
- Remove from oil and place on a paper towel to drain excess oil.
- Serve immediately and enjoy.
Conclusion
You’ve indulged in a world of delightful corn dog treats, from classic to unique twists, and now it’s time to “bid adieu” to this culinary adventure, but don’t worry, these tasty recipes will “linger on” in your taste buds, leaving you craving for more of these scrumptious goodies.
