Ingredients per serve


Corn dawg batter

  • Egg 1.0 x
  • Self-raising flour 150.0 g
  • Sugar 25.0 g
  • Salt 2.0 g
  • Milk 250.0 ml
  • Polenta 150.0 g
  • Hot dog sticks 10.0 x
  • Sausages or frankfurters 10.0 x


Chipotle Mayonnaise

To Assemble

  • Hot dog buns 10.0 x

This is not just your average hot dog. It's the king of dawgs! Two iconic American favourites smashed into one, for an explosive, mouth-watering culture clash. Perfect, authentic bar food for the flavour-starved masses.



  1. Corn dawg batter

    • Combine the batter ingredients together.
    • Place hot dog sticks into hot dogs, 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 Powder and salt. Refrigerate for use.
  3. Tobacco onions

    • Fry onions in deep fryer at 160 degree Celsius until golden and crispy.
  4. Chipotle Mayonnaise

    • Combine HELLMANN'S Real Mayonnaise and KNORR American Chipotle BBQ Sauce GF together and refrigerate for use.
  5. To Assemble

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