Elote Chorizo Dogs
 With warmer weather on the horizon, I can already hear the sizzle of Mexican street corn being cooked by street vendors. It reminds me of one of my favorite cookout recipes: Elote Chorizo Dogs! I’ve shared my homemade chorizo dog recipe before, and today I’m bringing the flavor of Mexican Elote to my Oklahoma Joe’s Judge Charcoal Grill to create some final boss-level chorizo dogs. Sponsored by Oklahoma Joes Why You’ll Love Elote Chorizo Dogs We all love a delicious hot dog from time to time, and the best hot dogs are the ones you make yourself. This fan favorite starts with making some homemade specialty dogs with chorizo, cheese, and bacon. Once they’re cooked, they’ll be topped with grilled corn, lime crema, chopped cilantro, chile con limon seasoning, red onions, and cotija cheese. They’ll taste like they came straight out of a food cart! Delight your taste buds with this ultimate combination, all cooked on the Oklahoma Joe’s Judge Charcoal Grill! For more hot dog style dishes, check out my Smoked Hot Dog Burnt Ends, Grilled Shrimp Roll and The Big Mac Hot Dog. Elote Chorizo Dog Ingredients To create your chorizo dogs, you’ll wrap freshly ground chorizo around a rectangle of soft cheese, and then wrap each chorizo dog in bacon. At the same time, you’ll grill up some corn cobs seasoned with sea salt, black pepper, garlic powder, and canola oil. You’ll create your own lime mayo out of mayonnaise, sour cream, hot sauce, and lime juice to drizzle over the sweet corn. Then, each elote dog will be placed in a soft bun and topped with the corn, Elote sauce, fresh cilantro, red onions, chile con limon seasoning, and cotija cheese. In just an hour total, you’ll have enough Elote Chorizo Dogs for 4! Let’s get to grilling! How to Make Elote Chorizo Dogs Form the Dogs Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form them tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap each chorizo dog in plastic wrap because this will help them hold their shape. It also makes for a tight and secure dog. Next, place them in the fridge for at least an hour, but ideally overnight, so that they can set. This will further help the dogs to hold their shape when you go to grill them. Prepare the Toppings In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until you’re ready to eat. Then season your corn with oil, salt, pepper and garlic and then set it to the side. Preheat your Oklahoma Joe’s Judge Charcoal Grill to medium high temperature (around 375F) because we’ll be using a two zone cooking method for these Elote Chorizo Dogs. For more with elote, check out my Elote Style Chicken Wings or Smoked Lobster Tails with Esquites. Grill Time Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute. Make sure to rotate the dogs as they sear so that everything gets evenly crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook indirectly for 15-20 more minutes until the chorizo is 165F internal. Pull off the soon to be Elote Chorizo Dogs once done to cool for 2-3 minutes. Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob. Serving Add your Chorizo Dogs to a hot dog bun. Then top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning. Serve on a large platter with some cheese fries or onion rings and enjoy! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Chorizo: ▢ 2-3 lbs Ground Chorizo▢ 1.5-2 lbs Sliced Bacon▢ 1 large block Soft Cheese▢ Hot Dog Buns ▢ 2-3 lbs Ground Chorizo ▢ 1.5-2 lbs Sliced Bacon ▢ 1 large block Soft Cheese ▢ Hot Dog Buns Elote Sauce: ▢ 2.5 tbsp Mayonnaise▢ 1.5 tbsp Sour Cream▢ 1 tsp Hot Sauce▢ 2 medium Limes juiced ▢ 2.5 tbsp Mayonnaise ▢ 1.5 tbsp Sour Cream ▢ 1 tsp Hot Sauce ▢ 2 medium Limes juiced Grilled Corn: ▢ 3-4 Corn on the Cob▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 3-4 Corn on the Cob ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Toppings: ▢ Chopped Cilantro▢ Diced Red Onions▢ Chile Con Limon Seasoning▢ Cotija Cheese ▢ Chopped Cilantro ▢ Diced Red Onions ▢ Chile Con Limon Seasoning ▢ Cotija Cheese Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight.In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side.Preheat your Oklahoma Joe’s Judge Charcoal Grill to medium high temperature (around 375F) using a two zone cooking method.Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes.Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning. Serve and enjoy! Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight. Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ – ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight. In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side. In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side. Preheat your Oklahoma Joe’s Judge Charcoal Grill to medium high temperature (around 375F) using a two zone cooking method. Preheat your Oklahoma Joe’s Judge Charcoal Grill to medium high temperature (around 375F) using a two zone cooking method. Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes. Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes. Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob. Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob. Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning. Serve and enjoy! Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning. Serve and enjoy! Calories: 1546kcal | Carbohydrates: 29g | Protein: 57g | Fat: 133g | Saturated Fat: 45g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 4588mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1466IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!