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Corn Dawg Batter:

  • Eggs 1.0 pc
  • Flour, self-raising 150.0 g
  • Sugar 25.0 g
  • Salt 2.0 g
  • Milk 250.0 ml
  • Polenta 150.0 g
  • Hotdogs 10.0 pc


Tobacco Onions:

  • Brown onions, thinly sliced 150.0 g

Chipotle Mayonnaise:


  • Hotdog buns 10.0 pc

Designed for professional chefs, check out this Chipotle Corn Dawgs, Salsa and Tobacco Onions recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning Powder, Hellmann’s Real Mayonnaise and Knorr Hickory BBQ Sauce.



  1. Corn Dawg Batter:

    • Combine the batter ingredients together.
    • Place wooden sticks into hotdogs, lightly dust with flour and dip into the batter. Deep fry until cooked and golden.
  2. Salsa:

    • Boil corn and remove the kernels from the cob with a sharp knife. Combine with the green onion, tomato, oil, Knorr Lime Seasoning Powder and salt. Refrigerate for use.
  3. Tobacco Onions:

    • Fry onions in a deep fryer at 160°C until golden and crispy.
  4. Chipotle Mayonnaise:

    • Combine Hellmann's Real Mayonnaise, Knorr Hickory BBQ Sauce and chipotle puree together and refrigerate for use.
  5. Assemble:

    • Place cooked dawgs into warmed hotdog rolls and add salsa, chipotle mayo and finally top with the tobacco onions.