Upgrade Your Corn Dogs with Masa Harina

Masa Corn Dog on a plate
August 8, 2025

We took everyone’s favorite state fair staple and gave it a masa makeover. Inspired by Alex Stupak's version in MASA: Techniques, Recipes, and Reflections on a Timeless Staple, these corn dogs are extra corny in the best possible way—thanks to a batter made with heirloom masa harina. Golden, crisp, and just the right amount of nostalgic, they’re the kind of snack that knows how to have fun. Fry up a batch for your next gathering (or weeknight craving), serve with plenty of ketchup and mustard, and prepare to be the hero of the hour. They may look like the ones you grew up eating, but trust us—these hit different.

La Familia Masa Harina Bundle

Masa Corn Dogs

Masa Corn Dogs

Masienda Team

Servings

6 corn dogs

Category

Modern Masa

Ingredients

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    • 1 cup Heirloom Corn Masa Harina

    • 1 cup warm water

    • 1/2 cup milk

    • 1 egg

    • ⅓ tsp fine salt

    • 1 tbsp all-purpose flour

    • ⅓ tsp baking powder

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    • 1 quart neutral frying oil such as canola, corn, or vegetable oil, plus more as needed

    • 6 hot dogs

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    • 6 wooden skewers

    • Digital candy thermometer

    • Large, high-sided pan

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    • Ketchup

    • Yellow mustard

    Directions

    1. Add all the ingredients for the batter to a food processor and blend until uniform, then transfer to a pint container.

    2. Thread the skewers through each hot dog (you may want to cut the skewers so that they fit horizontally in your pan).

    3. In a large, high-sided pan such as a Dutch oven, heat the oil to 350 degrees. (If you don’t have a thermometer, dip the handle of a wooden spoon into the oil; if the oil bubbles around the handle, it’s hot enough.)

    4. Dip a hot dog into the batter, submerging completely. Allow some of the excess batter to drip off, and carefully drop the skewered corn dog into the hot oil. (Ideally, the skewer and the hot dog fit horizontally into the pan.) Repeat with two more hot dogs.

    5. Cook the first three corn dogs for 3-4 minutes, turning them occasionally with a pair of tongs to ensure even browning on all sides.

    6. Transfer the cooked corn dogs to a paper towel-lined plate and repeat with the remaining hot dogs.

    7. Allow the corn dogs to rest 2-3 minutes before serving with ketchup and mustard.

    2 comments

    MASIENDA |

    Hi Yolanda! Absolutely, it wouldn’t hurt to try! Add a little sugar at a time and taste as you go until the mixture reaches the sweetness you like.

    YOLANDA VALDEZ |

    Corndog are a little sweet.id it ok to add a little sugar to the mix?

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