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Crispy Grilled Jalapeño Cheddar Corn Dogs Recipe with Easy Spicy Dips

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These crispy grilled jalapeño cheddar corn dogs combine a spicy kick with melty cheddar and a crackling golden crust, perfect for backyard parties or quick snacks. Grilling adds a smoky char and the spicy dips complement the flavors beautifully.

Ingredients

Scale
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (or plain yogurt thinned with milk)
  • 1 large egg (room temperature)
  • 2 tablespoons unsalted butter, melted
  • 2 fresh jalapeños, finely diced (seeds included or adjusted to taste)
  • 8 hot dogs or all-beef sausages
  • 8 sticks of sharp cheddar cheese (cut into 4-inch lengths)
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon lime juice

Instructions

  1. Prepare the Batter (10 minutes): In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine buttermilk, egg, and melted butter. Slowly pour wet ingredients into dry, whisk gently until just combined. Fold in diced jalapeños evenly. Batter should be thick but pourable; add milk if too thick.
  2. Assemble the Corn Dogs (10 minutes): Cut hot dogs in half if desired. Skewer a hot dog or sausage, then alternate with a piece of cheddar cheese on the skewer so each is half hot dog, half cheese. Pat skewers dry with paper towels.
  3. Coat the Corn Dogs (5 minutes): Pour batter into a tall glass or jar. Dip each skewer into batter, turning to coat completely. Let excess drip off. Chill batter for 10 minutes if too thin.
  4. Grill the Corn Dogs (10-15 minutes): Preheat grill to medium heat (about 350°F/175°C). Lightly oil grill grates. Place battered corn dogs on grill, turning every 2-3 minutes until golden brown and crispy and cheese is melted. Adjust heat to avoid burning.
  5. Prepare the Spicy Dip (5 minutes): Whisk together mayonnaise, Sriracha, honey, smoked paprika, and lime juice in a small bowl. Adjust heat and sweetness to taste.
  6. Serve immediately with spicy dip on the side.

Notes

If grilling is not possible, bake at 400°F (205°C) for 15-18 minutes, flipping halfway. Use tall glass or jar for easier dipping. Soak wooden skewers in water for 30 minutes to prevent burning. Adjust spice by removing jalapeño seeds or using milder peppers. For dairy-free, substitute buttermilk with coconut milk plus lemon juice and use dairy-free cheese. Batter consistency is key: too thin slides off, too thick won’t cook evenly.

Nutrition

Keywords: corn dogs, jalapeño, cheddar, grilled, spicy dips, snack, party food, comfort food, quick recipe

Find it online: https://cooksybite.com/crispy-grilled-jalape-n-o-cheddar-corn-dogs-recipe-with-easy-spicy-dips/