Bacon-Wrapped Elote Style Chorizo Dogs

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2:00 - Prep 1:30 / Cook 0:30

Rich, savory and bursting with bold flavors, our Bacon-Wrapped Elote Style Chorizo Dogs are stuffed with velvety melted cheese, wrapped in bacon and loaded with creamy elote sauce and charred sweet corn. Topped off with tangy Cotija cheese crumbles, fresh cilantro and a dash of tangy chili limon seasoning, these Elote style Chorizo dogs are packed with robust flavors and satisfying textures and just the right amount of citrusy heat. 

About the cut: Mexican chorizo is a coarsely textured, spiced sausage with complex, spicy flavors and a rich red color that comes from red chili peppers. A staple of Mexican cuisine, chorizo can be cooked in its casing or removed and prepared like ground meat. 

This recipe was created by our partner, Derek Wolf, at Over the Fire Cooking, who made the dish on the Judge Charcoal Grill, but you can make it on your grill or smoker. 

4 Servings


Chorizo Dogs
  • 2-3 pounds ground chorizo
  • 1 large block soft cheese
  • 1 1/2-2 pounds bacon
  • 4 hot dog buns
Grilled Corn
  • 4 ears corn
  • > canola oil, to taste
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
Elote Sauce
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sour cream
  • 2 medium limes, juiced
  • 1 teaspoon hot sauce
  • 1 bunch cilantro, chopped
  • 1/2 red onion, diced
  • 1/4 cup Cotija cheese crumbles
  • > chili con limon seasoning, to taste
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Step 1 Of 12
1. Slice cheese block into long, thin rectangles, about 3 inches long, 1/2 inch wide and 1/2 inch thick.
2. Wrap 1/4 of the chorizo around a cheese rectangle. Form tightly around cheese, making a hotdog-like shape.
3. Wrap each dog with 3 or 4 slices of bacon, enclose tightly in plastic wrap and refrigerate for at least an hour, ideally overnight.
4. Preheat grill to 375 F° with coals on one side of the grill for a two-zone cooking setup.
5. Drizzle corn with oil and season with salt, pepper and garlic powder mixture.
6. Load mayo, sour cream, lime juice and hot sauce into a large squeeze bottle and shake vigorously to mix.
7. Place chorizo dogs directly on the hot side of the grill and sear the bacon evenly on all sides, about 1 minute.
8. Move chorizo dogs to the cool side of the grill and cook over indirect heat until the internal temp reaches 165°F on an instant read thermometer, about 15 to 20 minutes. Remove from heat and cool for 2 to 3 minutes.
9. Dice cilantro and red onion. Place in a bowl and set aside.
10. Place corn directly onto hot grill grates and cook over high heat until fully cooked and slightly charred, about 6 to 8 minutes.
11. Remove from heat; then slice the corn kernels off each cob.
12. Place chorizo dogs in buns and top with corn, elote sauce, cilantro, red onion, Cotija cheese and a dash of chili limon seasoning.
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