A Twist on a Corn Dog

Corn dogs are a classic, but can you change up the game a bit? Alex Stupak shares his take on a Mexican-inspired version using masa.

There are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist. 

Corn Masa Dogs

Serves 8

Ingredients:

For the Corn Dog Batter:
2 eggs
2 cups milk
2 pounds corn masa (if you can't source fresh corn masa you can blend masa marina with water)
1 tablespoon salt
2 tablespoons baking powder
1/4 cup all purpose flour

For the Corn Dogs:
As Needed Vegetable Oil for frying
8 each Kosher Franks
8 each Wooden Skewers
As needed, Salt
As needed, Lime Wedges
As needed, Mustard or other condiment of choice.

First, make the batter: blend the eggs and milk in a blender. Add the masa bit by bit until it is all incorporated. Scrape the mixture out of the blender and into a bowl. Fold in the salt, baking powder and all purpose flour. Set aside.

Heat vegetable oil in a cast iron pot to a temperature of 350 degrees F. Skewer the hot dogs and dip into the batter in order to evenly coat them. Fry the hot dogs in hot oil 2 at a time until golden brown. Transfer to a paper towel lined plate and season with salt. Serve immediately with a lime wedge and some mustard.