Description

These Cheesy Jalapeño Corn Dogs are a playful twist on a classic fairground favorite. Featuring juicy hot dogs, sharp cheddar cheese, and a zesty jalapeño kick, all wrapped in a golden, crisp cornmeal batter, these treats are perfect for parties, game nights, or any time you want to enjoy a little nostalgia with heat.

Ingredients

Units Scale

For the Corn Dogs

8 hot dogs
4 oz (about 110 g) sharp cheddar cheese, cut into 8 strips
2 fresh jalapeños, seeded and sliced into strips
8 wooden skewers or popsicle sticks

For the Cornmeal Batter

1 cup (120 g) cornmeal
1 cup (125 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (optional for extra flavor)
2 large eggs
1 cup (240 ml) buttermilk

For Frying

Vegetable oil, for deep frying

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Instructions

Prep the Hot Dogs – Pat the hot dogs dry with a paper towel. Carefully make a deep slit along the length of each hot dog without cutting all the way through. Stuff each slit with a strip of cheddar cheese and a few jalapeño strips, then gently close. Insert a skewer into each hot dog, leaving a comfortable handle at one end.
Prepare the Cornmeal Batter – In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and smoked paprika. In a separate bowl, beat the eggs and mix in the buttermilk. Pour the wet mixture into the dry ingredients and stir until just combined to form a thick, smooth batter.
Heat the Oil – Add about 2 inches of vegetable oil to a large, deep pot or Dutch oven. Heat the oil to 350°F (175°C), monitoring the temperature with a thermometer for best results.
Coat the Hot Dogs – Pour the batter into a tall glass (this makes dipping easier). Dip each prepared hot dog into the batter, twisting to coat completely. Let excess drip off.
Fry the Corn Dogs – Gently lower each battered hot dog into the hot oil. Fry in batches, turning occasionally, until the batter is golden brown and crisp, about 3-4 minutes per corn dog. Remove with a slotted spoon and drain on paper towels.
Serve – Serve the cheesy jalapeño corn dogs hot with your favorite dipping sauces, such as honey mustard, ranch, or spicy ketchup.

Notes

For even spicier corn dogs, leave some jalapeño seeds in or add a pinch of cayenne to the batter.
You can use mozzarella instead of cheddar for a milder, gooier cheese effect.
Leftovers can be reheated in an oven or air fryer to maintain crispiness.
Batter is best used immediately after mixing for the crispiest coating.

Nutrition

Serving Size: 1 corn dog
Calories: 320
Sugar: 4g
Sodium: 790mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 10g
Cholesterol: 65mg