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“Haven't tried this yet, but it came to me when I saw a corn dog on TV dipped in cheese sauce and coated with jalapenos. If anyone tries this, let me know how it turned out. This system won't let me put "corn dogs" in ingredients list, but they are frozen corn dogs, thawed.”
READY IN:
40mins
SERVES:
6
YIELD:
6 corn dogs
UNITS:
US

Ingredients Nutrition

  • 6 hot dogs, corndogs
  • 1 cup pineapple sauce
  • 12 cup coconut, toasted lightly browned

Directions

  1. Bake corn dogs according to package directions.
  2. To make pineapple sauce, combine 1/2 cup sugar, 1 Tablespoon cornstarch, 1/8 teaspoon salt in saucepan, stirring with a whisk. Stir in 1 cup pineapple juice, 2 Tablespoons fresh lemon juice and 3 large eggs. Bring to a boil over medium heat, stirring constantly with whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add 2 Tablespoons of butter, stirring gently until butter melts. Pour into a shallow dish and let cool slightly until a little thick. Coat corn dogs in warm pineapple curd and roll in toasted coconut. Eat.

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