Corn Dog Nachos Recipe

Name: Corn Dog Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons flour; 2 cups milk; 1 lb shredded Mexican blend cheese, divided; 2 teaspoons chili powder; 1/2 teaspoon granulated garlic; 32 ounces corn, dogs (frozen, miniature); 2 tablespoons olive oil; 1 lb Italian sausage, removed from the casing; 1 cup pico de gallo; 1 jalapeno, sliced into thin rounds; 1 cup sour cream; 1/2 cup cilantro leaf; kosher salt; ground black pepper

Servings: persons

2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1 lb shredded Mexican blend cheese, divided
2 teaspoons chili powder
1/2 teaspoon granulated garlic
32 ounces corn, dogs (frozen, miniature)
2 tablespoons olive oil
1 lb Italian sausage, removed from the casing
1 cup pico de gallo
1 jalapeno, sliced into thin rounds
1 cup sour cream
1/2 cup cilantro leaf
kosher salt
ground black pepper

1
Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Stir in the flour until completely combined, then slowly whisk in the milk until smooth. Bring to a simmer and cook until starting to thicken, about 3-4 minutes. Slowly whisk in 8 ounces of shredded cheese until completely melted. Season with chili powder, granulated garlic, salt and pepper. Keep warm over low heat.
2
Spread the mini corn dogs in an even layer on a baking sheet and bake for 15-18 minutes, flipping once.
3
In a large skillet, heat olive oil over medium heat. Brown sausage, breaking into pieces, until golden and cooked through, about 5-8 minutes. Remove corn dogs from the oven and top with 4 ounces shredded cheese, then spoon over cooked sausage. Top with another 4 ounces of cheese and return to the oven to bake until cheeses are melted, about 10 minutes.
4
Remove from oven and top with pico de gallo, jalapeno slices, sour cream and cilantro leaves.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons flour, 2 cups milk, 1 lb shredded Mexican blend cheese, divided, and more.

Yes, Corn Dog Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Dog Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions