Corn Dogs

Ingredients Weight Measure
Hot dogs, mini 50 ea.
Skewers, 4", soaked 50 ea.

Chipotle Sweet Mustard Sauce

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Sweet mustard 13 oz.

Corn Batter

Ingredients Weight Measure
Eggs, extra large 2 ea.
All-purpose flour 1 cup
Buttermilk 2 cups
Salt 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.
Baking powder 2 tsp.
Cornmeal 1-2/3 cup


Ingredients Weight Measure
Lettuce, shredded 10 oz.


  1. Soak skewers in water for 1 hour; then skewer hot dogs. Reserve refrigerated for service.
  2. To prepare Chipotle Sweet Mustard Sauce, combine TABASCO® Chipotle Pepper Sauce and mustard; refrigerate.
  3. In large bowl, mix Corn Batter; allow to rest 10 minutes.
  4. Dip hot dogs in batter; coat well.
  5. Fry at 360°F until golden brown.
  6. Place 2 oz. shredded lettuce on each plate. Top lettuce with 10 Mini Me Corn Dogs and 3 oz. side of mustard sauce and serve.

Yield: 5 servings