This Green Chile Cheddar Corn Dog recipe was sponsored by Farmer John. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
Attention, State Fair fans: You don’t have to wait for the indulgence of a crispy corn dog. You can make them at home and they are way easier than you think.
I’m here to help you make summer dreams come true with my partner in crime, Farmer John. LA-based since 1931, Farmer John produces high-quality meats and pork products with impeccable flavor. Whether you’re having a backyard BBQ or summer picnic, Farmer John has got you covered with a huge selection of sliced lunchmeat, smoked sausage, bacon, breakfast sausage, and more! Their all-beef franks are center stage in these Green Chile Cheddar Corn Dogs, which are quick and simple to put together. Read on to see how we do it!
Don’t Fear the Fry
Frying food is nothing to be scared of. Yes, a big pan of hot oil is dangerous but if you take a few simple precautions there’s really nothing to fear.
- First of all, water and oil don’t mix, even a little drop of water into the hot oil will make it spatter and bubble up, so keep your hands and utensils dry.
- Using a deep-fry thermometer keeps the oil at the correct temperature. If the oil gets too hot, the food burns before it cooks all the way through and if it’s too cold, the corn dogs will be greasy and not crisp. The perfect temp for these dogs is 350°F. Adjust the heat as necessary.
- Fry in batches. Cooking 3-4 corn dogs at a time will allow plenty of room for them to cook without sticking together and give you space to turn and move the corn dogs for even cooking.
How to Dip Your Corn Dog
The easiest way to get the hot dog completely submerged in the batter is to pour the mixture into a tall glass (a pint glass works great) and dip from there. Hold the glass close to the pan of oil to keep drips to a minimum.
Cutting the hot dogs in half makes for easier dipping as well (less surface area to cover) and mini corn dogs are way cuter and more fun to eat!
What to Serve With the Corn Dogs
Yellow mustard is a given but my kids would tell you ketchup. The chopped green chiles and sharp cheddar cheese in the batter make your favorite salsa a natural here as well. As far as sides, I like to keep them light and fresh. A simple Cucumber and Tomato Salad highlights summer produce. For something heartier, try this Grain and Bean Salad with Cherry Pepper Vinaigrette or Slow Cooker Borracho Beans would be good too.
Give the recipe a try and let me know what you think. Look for Farmer John products at your local grocery stores including, Smart & Final, Stater Brothers Markets, Albertsons, Ralphs, Vons, and Northgate. For more product information and recipe inspiration visit FarmerJohn.com.
- 1 (14-ounce) package Farmer John Beef Franks
- 3/4 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- pinch salt
- 1 large egg
- 1/2 cup whole milk
- 1 (4-ounce) can diced green chiles, drained
- 1/2 cup shredded sharp cheddar cheese
- 1 quart vegetable oil, for frying
- Yellow mustard, for dipping
Cut hot dogs in half horizontally, dry with a paper towel, and insert lollipop stick in the cut end.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk egg and milk until smooth then stir in chiles and cheese. Add dry to wet ingredients and stir to combine. Pour batter into a tall pint glass.
Heat oil in a heavy-bottomed pot over medium heat until the deep-fry thermometer reads 350°F.
In batches, dip each hot dog into batter and fry in hot oil until golden on all sides, about 3 minutes. Transfer to a paper-towel lined plate. Serve warm with mustard for dipping.