These golden cheesy hot dogs with corn are street-food comfort with a homemade touch. Stretchy cheddar and sweet corn kernels melt into the bun, while a quick buttery toast gives the bread a crisp, irresistible edge. They come together in minutes and are just right for a quick bite, a picnic, or an easygoing get-together.
Ingredients
- Hot dog buns — 4 pcs.
- Milk sausages or hot dogs — 4 pcs.
- Canned corn — 150 g (5 oz)
- Cheddar, grated — 120 g (4 oz)
- Mozzarella, grated — 80 g (3 oz)
- Unsalted butter — 30 g (2 tbsp)
- Mayonnaise — 2 tbsp
- Mustard — 1 tbsp (for serving)
- Sweet paprika — 1/2 tsp
- Garlic — 1 clove
- Green onion, chopped — 1 tbsp
- Salt — to taste
- Black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F), or set a skillet over medium heat. Drain the corn well.
- In a bowl, combine the corn, grated cheddar and mozzarella, mayonnaise, paprika, and finely grated garlic. Season with salt and black pepper to taste.
- Split the buns lengthwise without cutting all the way through. Melt the butter and toast the cut side of the buns for 1–2 minutes until lightly golden.
- Pan-fry the sausages until browned, about 3–4 minutes, or warm them in the oven.
- Place a sausage in each bun and generously spoon over the corn-and-cheese mixture.
- Bake for 5–7 minutes, until the cheese is melted. If using a skillet, cover and heat for 2–3 minutes.
- Drizzle with mustard to taste, scatter over the green onion, and serve hot.
Nutritional Value
| Indicator | Per 1 serving |
|---|---|
| Calories | 520 kcal |
| Protein | 21 g |
| Fat | 30 g |
| Carbohydrates | 41 g |
| Fiber | 3 g |
| Sugars | 7 g |
| Sodium | 1600 mg |
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Tips and Variations
- No oven: cover the skillet with a lid so the cheese melts faster and more evenly.
- For heat: add a pinch of cayenne, jalapeños, or a little chili sauce for a sharper finish.
- Cheese swap: cheddar can be replaced with Gouda or a mild American-style cheese, and mozzarella with stringy Monterey Jack for a softer pull.
- Buns: regular or whole wheat buns both work well; a quick toast on the cut side keeps them from going soggy.
- Corn: frozen corn works too — thaw and pat dry first.
- Sauces: try barbecue sauce, ketchup, honey mustard, or garlic sauce.
What to Serve With
- A light coleslaw or fresh vegetables.
- French fries or oven-baked potato wedges.
- Pickles and onions.
- Lemonade, cola, or a craft ale.
Storage
- Let cool, then wrap each hot dog in parchment or foil.
- Refrigerate for up to 2 days.
- Reheat in the oven at 180°C (356°F) for 8–10 minutes, or in a skillet covered with a lid for 4–5 minutes.
- Freezing: freeze without sauces for up to 1 month; thaw in the refrigerator and reheat as above.
FAQ
Can I make it without mayonnaise?
Yes. Swap the mayonnaise for 20% sour cream or plain Greek yogurt. The flavor will be a little fresher, and the filling will stay soft and creamy.
Which sausages work best?
Milk sausages or Vienna-style hot dogs in natural casings are ideal, especially with 80–90% meat content. Chicken sausages also work if you want something a little lighter.
How do I make a vegetarian version?
Replace the sausages with plant-based hot dogs, use cheese made without animal rennet or a vegan cheese, and swap the mayonnaise for a plant-based alternative.