Andouille Sausage and Elote are probably something you’d never think go hand and hand.
But if you want to take your hot dog to the next level this Fourth of July, you’ve gotta try these Andouille Sausage and Elote Hot Dogs!
These are not your run of the mill hot dog. I’m using Zatarain’s Andouille sausage that are packed with flavor.
Zatarain’s Smoked Sausage is 100% pork and contains no artificial colors or flavors, no by-products, no MSG and is gluten free
When I think about Southern California eats, I can’t help but think of the best Mexican food around. Whenever I can track down the elote man, I HAVE to get at least 2.
And when Zatarain’s asked me to put a spin on my Fourth of July sausage dog, using andouille sausage, I knew EXACTLY how I’d do it.
When you take a bite into this Andouille sausage hot dog, topped with grilled corn with a little elote seasoning, and a cilantro aioli, you get an explosion of flavors in one bite.
First you get that traditional New Orleans flavor from the smoked Andouille sausage. It is PACKED with flavor from paprika, black and red pepper, oregano and thyme.
Then you get the crunchy goodness of grilled sweet corn seasoned with lemon, lime, and paprika.
And at the end you get these bright flavors from a citrusy cilantro aioli.
I’m telling you now – You need these hot dogs in your life!.
Go grab a couple packages of Zatarain’s Smoked Andouille sausage (also available in smoked cajun sausage) – available at Sam’s Club and select grocery stores across the country!
Grilled Andouille Sausage Hot Dogs with Elote Topping
- 2 packages Zatarain’s Smoked Andouille Sausage
- 3 ears sweet corn
- 1 tbsp butter
- 4 sausage roll buns
- ½ cup cotija cheese can be substituted with Queso Fresco
FOR THE ELOTE SEASONING:
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp chipotle powder
- ½ tsp cumin
- Pinch of salt and pepper
FOR THE CILANTRO AIOLI
- ½ lemon
- ½ lime
- ¾ cup mayonnaise
- ¼ cup cilantro
- 1/8 tsp cracked black pepper
- 1/8 tsp elote seasoning
- Preheat grill with a 2-zone setup (indirect and direct heat zones). While the grill is preheating combine paprika, chili powder, cumin salt and pepper in a bowl and set aside.
- In a separate bowl, prepare the cilantro aioli by whisking mayonnaise, juice from lemon and lime, and chopped cilantro. Add a little cracked black pepper and a pinch of elote seasoning for an extra boost of flavor. Store in the refrigerator for up to a week.
- When the grill is ready to go, place Zatarain’s smoked Andouille Sausage over direct heat to sear and get some nice grill marks, about 1-2 minutes per side. Place on indirect heat and let cook for about 10 minutes, until internal temperature is 165 F
- Place the corn over direct heat turning about every 2-3 minutes, until you have a nice char all around; about 10 minutes.
- Cut the corn off of the ears with a knife into a bowl. Stir in butter and about ½ tbsp of elote seasoning.
- Optionally, you can grill the buns, then place Zatarain’s smoked Andouille Sausage. Top with a generous portion of corn, cilantro aioli; garnish with cotija and cilantro. Enjoy!