Cheesy Jalapeño Corn Dogs

You’re going to love these hot, tasty and crispy cheesy jalapeno corn dogs. They’re packed with incredible flavor and you can customize them as much as you like.

These hot dog potato foil packs and air fryer pizza dogs are seriously satisfying, and these hot dog recipes are also delish!

Why You’ll Love It

So delicious: Bring all the fun of the fair to your own kitchen by making these delicious corn hot dogs. They are really tasty when made fresh like this.
Quick and easy: You shouldn’t have any problems making this recipe and you can make them in just 15 minutes.
Customizable: Not only can you use any kind of hot dogs you happen to love but you can also use different cheese, or seasonings and also choose your preferred dipping sauce.

Hand-Dipped Corn Dogs Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Hot dogs: You can use any hot dogs you want. The classic choice is the pork kind, although some mechanically separated chicken hot dogs taste good too. Or perhaps you’re more of a beef hot dog fan.
Cornmeal: For that distinctive corn flavor.
Seasonings: I like to use onion and garlic powder, along with sugar to contrast with the spicy chile peppers and tasty cheese.
Cornstarch: This gives the hot dogs something for the batter ingredients to stick to.
Peanut oil: I love deep-frying in this oil because it has a very high smoke point, a neutral flavor and it doesn’t smell like some other kinds do. If you do prefer vegetable oil, soybean oil or sunflower oil though, you can use whichever you want.

How to Make Cheesy Corn Dogs

For more detailed instructions with weights and measurements, jump to the printable recipe card

Prepare the batter: Combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt in one bowl, and the milk, egg, oil, and honey in another bowl. Whisk the two together.
Add the cheese and jalapenos: Stir in the cheese and jalapeno peppers and let the batter sit for a few minutes.
Coat the hot dogs: Put the hot dogs in a Ziploc bag with the cornstarch and shake to coat.
Prepare the hot dogs: Insert bamboo skewers into the hot dogs.
Prepare the deep fryer: Fill your deep fryer with peanut oil about 4 inches deep and heat to 350°F.
Dip the dogs: Put the batter in a measuring jug or large cup and dip the whole hot dogs in there, working in batches. Let the excess drip off.
Fry them: Fry the battered hot dogs in the hot oil for about 5 minutes, until golden brown all over.
The finishing touches: Put the cooked corn dogs on a paper towel lined plate briefly to absorb excess oil and then transfer them onto a wire rack to catch any more drips. Serve hot, with your preferred dipping sauce.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour and check the hot dog ingredients.
Dial the spice up or down: You can use less or more jalapeno depending how spicy you want these.
A different cheese: Mozzarella, colby jack, gouda, and pepper jack all work well in place of the cheddar, or you can combine more than one kind of cheese.
Add some corn kernels: These are fun to add if you love the corn flavor.

Serving Suggestions

Appetizers: You might like to enjoy some other crispy snacks, such as crab egg rolls or sweet potato stacks.
Side dishes: Any of these easy salad recipes would be great with cheesy jalapeno corn dogs.
Dessert: How about lemon sheet cake, puffed wheat squares or Boston cream poke cake for dessert?

How to Store Jalapeño Cheddar Corn Dogs

Store: Keep them refrigerated for up to 3 days.
Freeze: Freeze them for up to 3 months.
Thaw: Either thaw overnight in the refrigerator or reheat from frozen.
Reheat: Cook them in a deep fryer (I use this one), air fryer or in the oven. I wouldn’t advise microwaving, as the corn dogs can get soggy.