Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

A corn dog that tastes like ... corn?? What a concept!We ditched the monotone flavor of a classic cornmeal batter for the toasted, nutty complexity of nixtamalized <a href="https://www.chefsteps.com/activities/make-your-own-fresh-masa-with-just-a-blender">masa</a>. A batter that tastes like freshly made <a href="https://www.chefsteps.com/activities/how-to-shape-your-homemade-masa-tortillas">corn tortillas</a>? Yes, please! And then we dress these puppies up like Mexican <a href="https://www.chefsteps.com/activities/how-to-grill-mexican-street-corn-elote">elotes</a> with mayocrema, cotija cheese, chile powder, and a little freeze-dried corn for an extra corny finish.This ain’t your typical state fair fare.

Elote Corn Dogs