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Bacon Mexican Street Corn Hot Dogs |

Bacon Mexican Street Corn Hot Dogs

  • Total Time: 25 minutes
  • Yield: Serves 8


  • 8 Ball Park Park's Finest Frankfurters
  • 8 premium hot dog buns
  • 1 to 1 1/2 cups grilled corn kernels
  • 6 slices bacon, cooked and crumbled
  • 1 cup crumbled cotija cheese
  • Fresh chives, finely sliced
  • Sriracha Mayo (recipe below)

for the Sriracha Mayo

  • ½ cup mayonaisse
  • 1 and ½ tablespoons sriracha
  • ½ teaspoon sugar
  • Pinch Kosher salt and freshly ground black pepper


  1. Grill hot dogs according to package directions. Place hot dogs in buns and top with grilled corn kernels, crumbled bacon, cotija cheese, fresh chives, and sriracha mayo. Alternatively, place all ingredients out on a table and let guests DIY their hot dog. Devour immediately.

for the Sriracha Mayo

  1. Combine all ingredients in a small bowl. Can be made up to a couple days ahead of time and refrigerated until ready to serve. To achieve a drizzle, place sriracha mayo in a small ziploc bag and snip off one corner with a scissor.
  • Prep Time: 10 mins
  • Cook Time: 15 mins