Mexican-style Hot Dogs

– 1 egg – 1 ½ cup all-purpose flour – ½ cup sugar – 1 tsp baking powder – ½ tsp salt – ½ cup brown sugar – ½ cup peanut butter – ½ cup unsalted butter – 1 cup granulated sugar – 28 Hershey's kisse


6 hot dogs 6 hot dog buns 1 ear of corn 1 jalapeno ½ red onion, diced Sour cream, as needed Cilantro leaves, as needed Pico de Gallo, as needed

Preparing hot dogs for optimal crispiness involves making shallow cuts in a crosshatch pattern before air frying at 400°F for 5-7 minutes.  

Similarly, corn husks are peeled off, and the corn is air fried at the same temperature for 8-10 minutes until achieving a golden brown hue.  

Assembling the dish is where the magic happens. Place the crispy hot dogs on warmed buns, creating a solid foundation for the flavors to build upon. 

Next, generously sprinkle the air fried corn kernels over the hot dogs, adding a sweet and savory crunch to the ensemble. 

Pico de gallo, with its fresh tomato, onion, and cilantro medley, elevates the dish with bursts of tangy flavor and vibrant color. 

A dollop of sour cream provides a creamy contrast to the crispiness of the hot dogs and the sweetness of the corn, while also adding a cooling element to the dish.