Grilled Corn Dogs on Skewers: A Backyard BBQ Staple

There’s something undeniably nostalgic about a corn dog. For me, it always takes me back to summer evenings at the county fair, the smell of popcorn and thrill rides in the air. The first bite – that satisfying crunch of the fried batter giving way to a juicy hot dog – was pure happiness. While the deep-fried version holds a special place in my heart, I’ve discovered a lighter, equally delicious way to enjoy this classic treat: grilled corn dogs on skewers! The smoky char from the grill adds a whole new dimension of flavor, making them a perfect addition to any backyard barbecue.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4-6 minutes
• Total Time: 20 minutes
• Servings: 8
• Dietary Type: Not specified

Ingredients

• 2 tablespoons yellow cornmeal
• 1 (11 1/2 ounce) can Pillsbury refrigerated cornbread twists dough
• 1 tablespoon prepared mustard
• 8 hot dogs

Equipment Needed

• Waxed paper
• Metal skewers
• Grill (gas or charcoal)

Instructions

1. Begin by preheating your grill. If using a gas grill, set it to medium-low heat. For a charcoal grill, ensure the coals are positioned 4 to 6 inches from the cooking grate to provide medium-low heat.
2. Prepare your work surface. Sprinkle the yellow cornmeal evenly onto a sheet of waxed paper. This will prevent the dough from sticking and add a subtle corn flavor to the exterior.
3. Unroll the can of Pillsbury refrigerated cornbread twists dough directly onto the cornmeal-covered waxed paper. Carefully press along the crosswise perforations to seal them, creating one continuous sheet of dough.
4. Spread the prepared mustard evenly over the entire surface of the dough. The mustard adds a tangy flavor that complements the sweetness of the cornbread.
5. Separate the dough into 8 long, equal-sized strips. A pizza cutter or knife works well for this.
6. Now, it’s time to assemble the corn dogs. Take one dough strip and begin to coil it around a hot dog, starting at one end and working your way to the other. Ensure the hot dog is completely covered in dough. Repeat this process for the remaining hot dogs and dough strips.
7. Carefully insert a metal skewer lengthwise through each hot dog, securing the dough at both ends. This will prevent the dough from unraveling during grilling and makes them easier to handle.
8. Once the grill is ready, carefully place the corn dogs on the grill grate.
9. Cook for 4 to 6 minutes, turning the corn dogs several times to ensure even browning and prevent burning. They are done when the dough is golden brown and no longer doughy. Use a thermometer to check the internal temperature of the dough, it should reach around 200°F.
10. Remove from the grill and serve immediately.

Expert Tips & Tricks

• Even Dough Distribution: To ensure even cooking, try to coil the dough at a consistent thickness around each hot dog.
• Prevent Sticking: Lightly oiling the grill grate before placing the corn dogs can help prevent them from sticking.
• Crispy Finish: For an extra crispy finish, brush the corn dogs with a little melted butter or oil during the last minute of grilling.
• Don’t Overcrowd the Grill: Leave enough space between the corn dogs on the grill to ensure even cooking.
• Mustard Alternatives: If you’re not a fan of mustard, try spreading the dough with a thin layer of ketchup or your favorite barbecue sauce instead.

Serving & Storage Suggestions

Serve these grilled corn dogs immediately while they’re still warm and the dough is crispy. They are fantastic on their own or with your favorite dipping sauces like ketchup, mustard, or barbecue sauce. Consider adding some classic sides like coleslaw, potato salad, or grilled vegetables for a complete backyard meal.

Leftover grilled corn dogs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for a short period, but this will make the dough a bit soft. For a crispier result, reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also reheat them on the grill over low heat, turning frequently to prevent burning. Freezing is not recommended, as the dough texture may change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	156.6 kcal	N/A
Calories from Fat	N/A	77%
Total Fat	13.4 g	20%
Saturated Fat	5.3 g	26%
Cholesterol	23.9 mg	7%
Sodium	534.7 mg	22%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	0.2 g	0%
Sugars	1.6 g	6%
Protein	5.3 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Corn Dogs: Add a pinch of cayenne pepper or a dash of hot sauce to the mustard before spreading it on the dough for a spicy kick.
• Cheesy Corn Dogs: Sprinkle some shredded cheddar cheese over the mustard before wrapping the hot dogs in dough.
• Herbed Corn Dogs: Mix some chopped fresh herbs like parsley, thyme, or rosemary into the cornmeal for extra flavor.
• Different Hot Dogs: Experiment with different types of hot dogs, such as beef, chicken, or vegetarian options.
• Gourmet Mustard: Use a gourmet mustard like Dijon or whole-grain mustard for a more sophisticated flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use wooden skewers instead of metal skewers?
A: While you can use wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are generally preferred as they conduct heat and help cook the hot dog from the inside.

Q: How do I prevent the dough from falling off the hot dog while grilling?
A: Make sure to tightly coil the dough around the hot dog, overlapping the edges slightly. Also, securing the dough at each end with the skewer will help keep it in place.

Q: Can I prepare the corn dogs ahead of time?
A: Yes, you can assemble the corn dogs ahead of time and store them in the refrigerator for up to a few hours. However, grilling them immediately before serving will result in the best texture.

Q: What if I don’t have a grill?
A: You can also cook these corn dogs in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the dough is golden brown and cooked through.

Q: My dough is too sticky, what should I do?
A: Sprinkle more cornmeal onto your work surface. The cornmeal will prevent the dough from sticking. You can also lightly flour your hands.

Final Thoughts

These grilled corn dogs on skewers are a fun and easy way to elevate a classic comfort food. The smoky flavor from the grill, combined with the crispy cornbread crust and juicy hot dog, creates a delightful treat that’s perfect for summer barbecues or casual weeknight dinners. Don’t be afraid to get creative with the variations and substitutions, and most importantly, have fun in the kitchen! I encourage you to try this recipe and share your feedback – I’m confident you’ll enjoy this grilled twist on a beloved favorite. Consider pairing them with a refreshing glass of iced tea or lemonade for the ultimate summer meal.