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Corn Dawg Batter:

  • Eggs 1 pc
  • Flour, self-raising 150 g
  • Sugar 25 g
  • Salt 2 g
  • Milk 250 ml
  • Polenta 150 g
  • Hotdogs 10 pc

Salsa:

Tobacco Onions:

  • Brown onions, thinly sliced 150 g

Chipotle Mayonnaise:

To Assemble:

  • Hotdog buns 10 pc
  1. Corn Dawg Batter:

    • Combine the batter ingredients together.
    • Place wooden sticks into hotdogs, lightly dust with flour and dip into 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 deep fryer at 160°C until golden and crispy.
  4. Chipotle Mayonnaise:

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

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