Corn to Be Cheesy is £8 on our menu: a cheesy corn dog plated with seasoned sliced potatoes and chilli jam. It is the most popular thing in our Cozy Classic section, mostly because of the moment the cheese pulls. This is the home version — a Korean-style corn dog with half sausage, half mozzarella on the skewer, in a yeasted batter rolled in panko.
It is not a difficult recipe but it does need a little planning, because the batter needs 30 to 40 minutes to rise and the skewers need 30 minutes in the freezer before they are dipped. Get those two things going and the rest takes about 20 minutes.
What you end up with is a shatteringly crisp panko shell, a light bready layer underneath, then hot sausage on one end and a long stretch of molten mozzarella on the other. Dusted with a little sugar while hot, then dipped in chilli jam. The sugar sounds strange and it is exactly right.
Why this recipe works
- A yeasted batter, not a cornmeal one. American corn dogs use a sweet cornmeal batter. Korean-style ones use a soft yeasted dough-batter, which puffs in the oil and gives you that light, bready layer that holds the cheese in.
- The skewers are frozen before dipping. Thirty minutes in the freezer firms everything up so the batter grips, and it stops the mozzarella escaping into the oil before the outside is cooked.
- Panko, not standard breadcrumbs. Panko flakes are larger, drier and less absorbent, which is why they stay crisp and shaggy instead of going dense and greasy.
- Low-moisture mozzarella. The block kind, not the ball in water. Fresh mozzarella releases too much liquid and will burst the batter.
- Sugar while hot, then chilli jam. The sweet-salt-heat combination is what makes these addictive rather than just fried. It is the same balance we plate them with in the restaurant.
Ingredient notes
Low-moisture mozzarella. Sold as a block or as grated pizza mozzarella. Cut it into batons roughly the same thickness as the sausage. Do not use the soft white balls packed in water — they will leak and split the batter.
Sausages. Frankfurters or good hot dog sausages work best because they are already cooked and hold a neat shape. Chipolatas also work if you cook them first and let them cool completely.
Strong white bread flour. The higher protein content gives the batter enough structure to puff and hold. Plain flour will work but the shell will be softer.
Fast-action dried yeast. The sachet kind. It goes straight into the flour, no activating required, and 30 to 40 minutes somewhere warm is enough.
Panko breadcrumbs. Japanese-style, available in most large UK supermarkets in the world food aisle. Worth buying properly — ordinary golden breadcrumbs give a completely different, denser result.
Chilli jam. Shop-bought sweet chilli jam is perfectly good and what most people will use. There is a five-minute version in the recipe notes if you would rather make it.
Skewers. Long wooden or bamboo skewers, the sort sold for barbecues. Snap them to about 15cm so they fit in your pan.
Substitutions and variations
All cheese, no sausage. A full baton of mozzarella end to end makes a vegetarian version, provided you check the cheese label. It is also the one children tend to ask for.
Potato corn dog. Press small cubes of par-cooked potato into the batter before the panko goes on, then fry. This gives you the spiky, chip-studded version you see in Korean street food photographs.
Ramen crumb. Crush a nest of dried instant noodles and use it instead of the panko. Very crunchy, slightly ridiculous, extremely good.
Air fryer. Spray heavily with oil and air fry at 200°C for 10 to 12 minutes, turning halfway. The result is drier and less even than deep frying but perfectly acceptable, and much less oil to dispose of.
Different dips. Sweet chilli jam is our plate. Sriracha mayonnaise, honey mustard, or plain ketchup all work. In Korea the classic finish is sugar, ketchup and mustard together.
Step-by-step guidance
The full method is in the recipe card below. These are the steps that decide whether it works.
The batter. It should be thick — closer to a soft dough than a pancake batter. When you lift the spoon it should fall slowly in a thick ribbon. If it is too thin it will slide off the skewer in the oil. Add a tablespoon more flour if you need to. Cover and leave somewhere warm for 30 to 40 minutes until visibly puffed and bubbly.
Building and freezing the skewers. Push the skewer up through the sausage, then through the mozzarella baton, leaving a good handle. Pat everything dry with kitchen paper. Freeze for 30 minutes on a lined tray. This step is not optional — warm cheese in hot oil will find a way out.
Coating. Put the batter into a tall glass or jug rather than a bowl. Dip the skewer in and rotate it, then lift and turn it in the air for a second so the batter settles evenly rather than dripping off one side. Roll immediately in panko, pressing gently so it sticks.
Frying. Oil at 170°C, slightly cooler than you would use for chicken, because these need time for the batter to cook through without the panko burning. Lower them in gently and hold the skewer for the first few seconds so the batter sets before it touches the base of the pan. Three to four minutes, turning, until deep golden. Drain upright in a jar or on a rack, then dust with caster sugar while still hot.
Professional tips
- Pat the sausage and cheese dry before skewering. Any moisture pushes the batter off.
- Use a tall narrow container for the batter. You need depth, not width.
- Fry two at a time at most. More than that drops the oil temperature and the batter absorbs oil instead of setting.
- Dust with sugar within about 30 seconds of coming out of the oil, while the surface is still slightly tacky.
- Serve within five minutes. The cheese pull is at its best immediately and gone within ten.
- If a corn dog splits in the oil, lift it out straight away. Melted cheese in hot oil burns quickly and taints the whole batch.
Troubleshooting
| Problem | Likely cause | Solution | Prevention |
|---|---|---|---|
| Batter slid off in the oil | Batter too thin, or the skewer was wet | Thicken the batter with a tablespoon of flour and pat the next one dry | Thick ribbon consistency, and freeze the skewers first |
| Cheese leaked out | Skewers were not frozen, or fresh mozzarella was used | Lift it out immediately and skim the oil | Use low-moisture mozzarella and freeze for 30 minutes |
| Panko burnt before the inside cooked | Oil too hot | Finish in a 180°C oven for four minutes | Hold the oil at 170°C, not 180°C or above |
| Doughy layer under the crumb | Fried too quickly, or batter applied too thickly | Return to the oil for a minute at 170°C | Thinner, even coat and a full three to four minutes |
| Batter did not rise | Yeast was old, or the liquid was too hot and killed it | Use it anyway — the result is denser but still good | Check the yeast date and use lukewarm, not hot, milk |
| Greasy and heavy | Oil below temperature, or too many in the pan | Drain upright on a rack rather than flat | Two at a time, and let the oil recover between batches |
What to serve with it
We plate ours with seasoned sliced potatoes, and that is genuinely the right pairing — the same crispy sliced potatoes from our starters, seasoned rather than tossed in naga sauce. Chilli jam on the side, and something sharp like gherkins or a plain slaw to cut through.
If you are building a sharing spread, chicken bao buns and mac and cheese with crispy chicken both sit well alongside. There are more ideas in our Cozy Classics recipes.
Storage and reheating
Corn dogs are a make-and-eat food. They are noticeably worse after 20 minutes and not worth keeping overnight in any serious way.
If you do have leftovers, cool them quickly, refrigerate within two hours and eat within 24 hours, in line with standard UK food safety guidance. Reheat in an oven or air fryer at 190°C for six to eight minutes. Never microwave one — the batter goes soft and the cheese turns to rubber.
The better approach is to freeze them uncooked. Build and coat the skewers, open-freeze them on a lined tray, then bag them. Fry from frozen at 165°C for five to six minutes. This works very well and means you can have one on a Tuesday without making a batch.
Chilli jam keeps in a sealed jar in the fridge for up to two weeks if you make it yourself, or follow the label if it is shop-bought.
Frequently asked questions
Can I make the batter in advance?
Yes, up to a few hours. Make it, let it rise, then keep it covered in the fridge. Bring it back to room temperature for 20 minutes before using, and give it a gentle stir.
Why is my cheese not pulling?
Either the mozzarella has not had long enough in the oil to melt fully, or it is the wrong kind. Low-moisture block mozzarella is the one that stretches. Cheddar will taste good but will not pull.
Do I have to use skewers?
They make everything easier — dipping, frying and eating. If you have none, make them shorter and use tongs, but expect a messier job.
Is the sugar dusting really necessary?
It is the thing that makes them taste like a corn dog from a Korean street stall rather than just a fried sausage. Try one with and one without. Most people are converted immediately.
Can I bake these in the oven?
Not with a good result. The batter needs hot oil to puff. An air fryer is much closer if you want to avoid a pan of oil.
What do I do with the used oil?
Let it cool completely, strain it back into a bottle and keep it for one or two more frying sessions. When you are done with it, take it to your local household recycling centre — never pour oil down the sink.
How many does this make?
Six corn dogs, which is two portions as a main with potatoes, or six as part of a sharing spread.
PrintCheesy Corn Dogs with Chilli Jam
- Total Time1 hour 20 minutes
- Yield6 corn dogs 1x
Korean-style cheesy corn dogs: half sausage, half molten mozzarella on a skewer, in a light yeasted batter rolled in panko, dusted with sugar and dipped in chilli jam. Our Corn to Be Cheesy, made at home.
Ingredients
For the skewers
- 3 frankfurters or good hot dog sausages, halved across
- 200g low-moisture block mozzarella, cut into 6 batons
- 6 wooden skewers, snapped to about 15cm
For the yeasted batter
- 250g strong white bread flour
- 1 x 7g sachet fast-action dried yeast
- 1 tbsp caster sugar
- 1 tsp fine salt
- 1 large egg, beaten
- 180ml whole milk, lukewarm
To coat and fry
- 150g panko breadcrumbs
- 1.5 litres sunflower oil, for deep frying
- 2 tbsp caster sugar, for dusting
For the quick chilli jam
- 4 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 tsp rice vinegar
- 1/2 tsp chilli flakes, optional
Instructions
Build the skewers
- Pat the sausage halves and mozzarella batons dry with kitchen paper. Push a skewer up through a sausage half, then through a mozzarella baton, leaving a good handle at the bottom.
- Lay the skewers on a lined tray and freeze for 30 minutes. Do not skip this — warm cheese will escape into the oil.
Make the batter
- Whisk the flour, yeast, sugar and salt together in a bowl. Add the egg and lukewarm milk and mix to a thick, smooth batter — it should fall from a spoon in a slow, thick ribbon, closer to a soft dough than a pancake batter.
- Cover and leave somewhere warm for 30 to 40 minutes, until visibly puffed and bubbly. Stir it gently, then transfer to a tall glass or jug.
Make the chilli jam
- Stir the sweet chilli sauce, ketchup, rice vinegar and chilli flakes together. Set aside in a small bowl.
Coat and fry
- Heat the oil to 170°C in a deep pan no more than a third full. Spread the panko on a tray.
- Dip a frozen skewer into the batter, rotating to coat, then lift and turn it in the air for a second so the batter settles evenly. Roll straight away in the panko, pressing gently so it sticks.
- Lower two at a time into the oil, holding the skewer for the first few seconds so the batter sets before it touches the base of the pan. Fry for 3 to 4 minutes, turning, until deep golden all over.
- Drain on a wire rack or upright in a tall jar, then dust with caster sugar while still hot. Let the oil come back to 170°C before the next batch.
- Serve within five minutes, with the chilli jam for dipping.
Notes
Use low-moisture mozzarella. The block or grated pizza kind. The soft white balls packed in water release too much liquid and will burst the batter in the oil.
The mistake to avoid. Skipping the 30 minutes in the freezer. Frozen skewers give the batter time to cook and set before the cheese melts and looks for a way out.
Batter consistency is everything. Too thin and it slides off in the oil. You want a thick ribbon. Add a tablespoon more flour if in doubt.
Vegetarian version. Use a full baton of mozzarella end to end instead of the sausage, and check the cheese label, as not all mozzarella uses microbial rennet.
Ramen crumb variation. Crush a nest of dried instant noodles and use it instead of the panko. Very crunchy and worth trying once.
Freeze them raw. Build and coat the skewers, open-freeze on a lined tray, then bag. Fry from frozen at 165°C for 5 to 6 minutes.
Equipment. A deep heavy pan or wok, a cooking thermometer, a tall glass or jug for the batter, a tray for the panko, wooden skewers, a wire cooling rack and tongs.
Deep frying safely. Never fill the pan more than a third full, never leave it unattended and never add wet food to hot oil. Keep a well-fitting lid within reach. Let the oil cool completely before straining and storing it, and take used oil to a household recycling centre rather than pouring it away.
Allergens. This recipe contains wheat (gluten), milk and egg. Sausages very often contain wheat and sulphites, and sweet chilli sauce may contain fish or shellfish depending on the brand. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.
This is a home recipe inspired by Corn to Be Cheesy at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.
- Prep Time: 25 minutes
- Proving and freezing: 40 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Fry
- Cuisine: Korean-inspired
Or come and watch the cheese pull
Deep frying at home is a commitment, and it is hard to beat one handed over the counter. Corn to Be Cheesy is on our menu at 172 Biscot Road in Luton for £8, plated with seasoned sliced potatoes and chilli jam. Order for collection or delivery, or have a look at the full menu.
If you make them at home, rate the recipe below and tell us whether you went all cheese or half and half.
Newer From Our Kitchen
Corn dogs want something crisp beside them — our crispy sliced potatoes are the obvious partner. Wash it all down with a bubble shake, and add crispy filo king prawns if you are building a sharing platter.