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Corn Dawg Batter:

Salsa:

Tobacco Onions:

  • Large onions, thinly sliced 150 g

Chipotle Mayo:

To Assemble:

  • Hotdog buns 10 nos
  1. 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.
  2. 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
  3. Tobacco Onions:

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

    • Combine the Hellmann’s Classic Mayonnaise and Chipotle 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.