Chili Corn Dogs turn frozen corn dogs into hearty oven-baked pockets filled with hot chili and melted cheddar. The corn dogs are cooked first, then their sticks are removed and each center is slit before a second short bake melts the topping.
The flexible recipe makes 4–8 chili corn dogs and lists 4 servings. Preparation takes 5 minutes, cooking takes 28 minutes, and the total is 33 minutes. Use one can of chili for every four corn dogs.
Chili Corn Dogs Ingredients
Use 4–8 frozen corn dogs and 1–2 cans chili, maintaining the exact ratio of one can per four corn dogs. Add 1 cup shredded cheddar cheese.
Optional toppings are diced onions, sour cream, chopped green onions, and jalapeño slices. The chili may be with or without beans according to preference.
If you enjoy this recipe, you may also like Philly Cheesesteak Bombs.
How to Make Chili Corn Dogs
- Heat the oven to 350°F. Put frozen corn dogs on a baking sheet and bake according to package directions, typically 18 minutes.
- Meanwhile, warm the chili over medium heat and keep it hot over low heat.
- When the corn dogs are fully heated, remove the wooden sticks. Cut a deep center slit in each without cutting through the bottom.
- Fill every pocket generously with warm chili and cover with cheddar.
- Return to the oven for about 10 minutes, until the cheese is melted and bubbly. Add optional toppings and serve immediately.
Select Four or Eight Corn Dogs
Preheat the Oven to 350°F
Bake According to the Package
Warm the Chili Separately
Remove the Wooden Sticks Safely
Cut a Deep Center Pocket
Fill with Hot Chili
Add One Cup Cheddar
Bake About Ten Minutes More
Add Optional Toppings
Serve Immediately
Avoid Common Assembly Problems
Conclusion
Heat the oven to 350°F. Bake 4–8 frozen corn dogs according to package directions, typically 18 minutes. Heat one can chili per four corn dogs in a saucepan. Remove the sticks from fully cooked corn dogs and cut deep center pockets without slicing through the bottoms. Fill with hot chili, divide 1 cup cheddar over them, and bake about 10 minutes until bubbly. Add optional onion, sour cream, green onion, or jalapeños and serve immediately.
Frequently Asked Questions
- → How much chili should I use?
Use one can of chili for every four corn dogs, so eight corn dogs require two cans.
- → What temperature should the oven be?
Use a 350°F oven for the initial corn-dog bake and the final cheese-melting stage.
- → How do I cut the corn dogs?
Remove the sticks and make a deep lengthwise slit, stopping before cutting through the bottom.
- → How long is the final bake?
Return the filled corn dogs to the oven for about 10 minutes, until the cheddar is melted and bubbly.