Prep time: 10 minutes
Total time: 35 minutes
8 hot dogs
8 corn tortillas, warmed
kosher salt, to taste
2 ears corn, cleaned
2 tablespoons unsalted butter, softened
3/4 cups crumbled cotija cheese
1/4 cup mayonnaise
1 1/2 teaspoons ancho chile powder
cilantro, to garnish
lime wedges, for serving
1. In a large pot of generously salted boiling water, cook the corn until tender, about 5 minutes. Using tongs, transfer the corn to a baking sheet and cool slightly.
2. Clean the corn from the cob and transfer to a large bowl. Stir in the butter to coat, then add in the cheese, mayonnaise, chile powder, and salt.
3. To serve, grill your hot dogs or cook them however you like. Place the dogs in a tortilla and top with the elote. Garnish with cilantro and sprinkle with ancho chile powder. Serve with a lime wedge.