CORN DOG NACHOS

Shake up mealtime with this flavor-packed Tex-Mex dish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 6 servings (about 4 pieces each)
Ingredients:
  • 1 pkg. (6 count) State Fair® Classic Corn Dogs, thawed
  • 1/2 cup refried beans
  • 2 tablespoons chopped ripe black olives
  • 2 tablespoons chopped jalapeños
  • 1/2 cup shredded Mexican cheese blend
  • Sour cream and salsa (optional)
Directions
  1. Preheat oven to 375°F. Remove stick from each corn dog and cut into 1-inch slices. Place on a baking pan.
  2. Spread each corn dog piece with refried beans. Top with chopped olives, jalapeños and cheese.
  3. Bake for 10 minutes or until cheese is melted and corn dogs are hot. Serve with sour cream and salsa, if desired.
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SWEET 'N SOUR CORN DOG STIR-FRY

Have your kids experience ethnic-inspired cuisine using the State Fair® Mini Corn Dogs they love.

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 6 servings (about 1-1/2 cups each)
Ingredients:
  • 1 pkg. (16 count) State Fair® Classic Mini Corn Dogs
  • 1 tablespoon vegetable oil
  • 1 each: red and green bell pepper, cut into 1-inch squares
  • 1/4 cup sliced green onions
  • 1/4 cup pineapple, cubed
  • 3/4 cup prepared Easy Sweet 'n Sour Sauce
  • 3 cups cooked rice
Directions
  1. Preheat oven to 375°F.
  2. Place frozen mini corn dogs on a baking sheet.
  3. Bake 12-14 minutes or until hot.
  4. Remove from oven.
  5. Heat oil in large skillet over medium-high heat. Add peppers; cook and stir 4 to 5 minutes or until crisp-tender.
  6. Stir in drained pineapple, onion and sauce. Cook until heated through. Stir in corn dogs, just before serving. Serve over rice.
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BACON WRAPPED CORN DOGS

Entertaining is effortless with this adult-pleasing party appetizer.
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Prep Time: 15 minutes
Bake Time: 8 minutes
Makes: 5 servings (about 3 bacon wrapped corn dogs each)
Ingredients:
  • 1 pkg. (16 count) State Fair® Classic Mini Corn Dogs, thawed
  • 16 strips Jimmy Dean® Thick Sliced Fully Cooked Hickory Smoked Bacon
Directions
  1. Preheat oven to 375°F. Wrap bacon strip around each thawed mini corn dog. Secure with a tooth pick. Place on a baking pan.
  2. Bake for 8 to 10 minutes or until corn dog is hot and bacon is crisp.
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CHEESY CHILI CORN DOG BAKE

Perfect for cold days, your family will love this hearty meal idea. It’s great for gatherings too!
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Prep Time: 5 minutes
Bake Time: 35 minutes
Makes: 6 servings (about 1-1/2 cups each)
Ingredients:
  • 2 cans (15 oz. each) prepared chili with beans
  • 1 can (10 oz.) diced tomatoes with green chilies
  • 1 pkg. (16 count) State Fair® Classic Mini Corn Dogs
  • 1 cup (4 oz.) shredded Mexican cheese blend
  • 1 cup corn chips
Directions
  1. Preheat oven to 375°F. Combine chili and tomatoes. Spread on the bottom of a 12 x 8-inch baking dish. Top with mini corn dogs.
  2. Bake for 30 minutes. Remove from oven and top with cheese and corn chips. Continue baking for 5 minutes or until cheese is melted. Serve immediately.
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