Recipe Ingredients
- 6 State Fair® Classic Corn Dogs
- 2 cups frozen fire-roasted corn, thawed and patted dry
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 lime, juiced, plus lime wedges for serving
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crumbled queso fresco
- 1/2 cup mayonnaise
- 1 tablespoon chili powder
Recipe Directions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Place corn dogs on prepared baking sheet. Bake until fully heated through, about 16 to 20 minutes.
- Meanwhile, combine corn, cilantro and lime in medium bowl. Season with salt and pepper, to taste.
- Place queso fresco on large plate. Brush corn dogs with mayonnaise and dip into queso fresco, evenly coating each corn dog. Top with corn mixture and chili powder. Garnish with additional cilantro and serve with lime wedges.
