Chipotle Corn Dawgs, Salsa and Tobacco Onions
Not your average hotdog, the Chipotle Corn-dawgs have a crispy finish. Two iconic American foods, one explosive food experience that will wow your diners.
Ingredients
Corn Dawg Batter:
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Eggs, whole 1 nos
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Sugar, white 25 g
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Milk, fresh, full cream 250 ml
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Polenta 150 g
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Frankfurters or Sausages 10 nos
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Bamboo sticks 10 nos
Salsa:
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Corn cobs 2 nos
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Spring Onions, finely chopped 50 g
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Tomato, chopped 250 g
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Corn oil 50 ml
Tobacco Onions:
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Large onions, thinly sliced 150 g
Chipotle Mayo:
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Chipotle BBQ Sauce- Free Style 100 ml
To Assemble:
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Hotdog buns 10 nos
Preparation
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Corn Dawg Batter:
- Combine the batter ingredients together with 1/2 of the Aromat Seasoning Powder.
- Place bamboo sticks into sausages, lightly dust with flour and dip into the batter. Deep fry until cooked and golden.
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Salsa:
- Boil corn and remove the kernels from the cob with a sharp knife. Combine with the green onion, tomato, oil, Knorr Lime Seasoning Powder and remaining Knorr Aromat Seasoning Powder. Refrigerate for use
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Tobacco Onions:
- Fry onions in a deep fryer at 160C until golden and crispy.
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Chipotle Mayo:
- Combine the Hellmann’s Classic Mayonnaise and Chipotle BBQ Sauce together and refrigerate for use.
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To Assemble:
- Place cook dawgs into warmed hotdog rolls and add salsa, chipotle mayo and finally top with tobacco onions.
