This luscious Venezuelan Sweet Corn Sauce is quick and easy to prepare, and it will take your hot dogs and hamburgers to a whole new level!
Happy Monday my friends! Did you have a good weekend? Ours was good, very hot. I’m happy to announce that I finally finished the big project I was working on so hopefully I go back to my routine and publish my recipes here as always. I feel so bad when I don’t. When the brand give me green light, I’ll share the photos with you all. I promise you’ll be amazed to see how many ways you can incorporate Cheerios™ in your recipes.
I’m so excited to share today’s recipe!
This corn sauce is very popular in Venezuela. It’s used in hot dogs and hamburgers, so since Hot dogs are synonymous with the summer and outdoor get-togethers I thought this would be the perfect time to share it with you. This sauce is so luscious and creamy that I could eat it with a spoon. Oops … I think I have done that!
This is also the perfect time to introduce you to Venezuelan-style Hot Dogs! Once you try this version I seriously doubt you can go back to the regular hot dog. Ketchup and mustard can get a little boring.
This Venezuelan street-food icon is known as the “Perro con Todo” – Hot Dog with everything. Onions, cabbage, potato sticks, and sometimes shredded cheese; condiment with ketchup, mayo, mustard, and sweet corn salsa … Just perfection! You’ll never look at this finger food the same way again.
This stuff is just amazing! Sweet and creamy. And it will add good contrasting flavor. Plus, it’s made from a bunch of ingredients that you probably already have lying around. This recipe is easily doubled or tripled. Store in a jar in the fridge for up to 2 weeks.
So spruce up the standard frank with these unexpected ingredients and surprise your family and friends.
Venezuelan Corn Sauce
Ingredients
- 1 oz can sweet corn kernels 15.25
- 3 tablespoons cream cheese
- 5 tablespoons mayonaise I used eggless mayo
- 2 tablespoons honey
- 2 tablespoon corn oil vegetable oil will work too
- 1 tablespoon mustard
- 1/2 teaspoon Kosher salt
- 1 pinch black pepper
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Put all ingredientes in a small food processor and process until smooth and creamy.
- Pass sauce through a fine-mesh strainer.
- Cover and chill until ready to serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I needed a quick corn sauce for some corn and caramelized onion ravioli. This looked so interesting I decided to see if I could make a hot sauce with basically the same ingredients. I sautéed a shallot in some olive oil, added a couple of cobs of fresh corn kernels and when they started to soften added 3-4 Tbls of cream cheese. Once that was mixed in I added 1/4 to 1/3 cup of cream to thin it to a “sauce” consistency. (As you can tell I’m not one to measure too carefully when throwing together a sauce – sorry) Then I added some mayonnaise, mustard and honey along with salt and pepper to taste. To finish it off I stripped several sprigs of fresh thyme into the sauce. Heated everything through and it was ready to serve. DELICIOUS and we saved the extra to use as a base for fresh pizza tomorrow. We’ll add some thinly sliced potatoes and bake away. Really looking forward to that now. THANKS SO MUCH, I’ll have to try version soon.
Hello Amanda! Wow, that sounds absolutely delicious! 😍 I love how you transformed the ingredients into a creamy, flavorful sauce—it’s such a creative twist! The addition of fresh thyme, mustard, and honey must have given it such a wonderful depth of flavor. And using the leftovers as a pizza base with thinly sliced potatoes? Genius! 🍕✨ I’m so happy this recipe inspired you, and I’d love to hear how the pizza turns out. Thanks so much for sharing your amazing variation! 😊🌽💛
This was just what we needed for our family get together! Even my cranky brother loved it. We used it on hot dogs, grilled chicken, and topped nachos with it. You have a new fan club.
Hello Rhiannon! Great to hear that it was a hit! Thanks a lot for the good feedback. xo
This stuff is amazing. I’ve been trying for years to duplicate a sauce from a Peruvian chicken restaurant in Northern Virginia called The Chicken Place. This is almost exactly it. Theirs is pink and tastes like it has a little hot sauce or chili paste in it, but besides that this is spot on. This was quick and easy to make with an immersion blender and was very good on Picadillo tacos.
Hello Dennis – I’m so glad you love this recipe! Thank you for sharing your wonderful feedback and review =)
MIL GRacias! me ahorrastes $15 y que para comprar un pote fritz importado!
Hola Wil! Que bueno =) Gracias por probar mi receta.
This sauce looks absolutely stunning and flavorful, Oriana! So rich and creamy!
wow this sauce sounds totally delicious Oriana! thanks for sharing! and looking forward to see the recipes that you created for your project 🙂
Thanks so much Manali!! I can’t wait to share. Have a great weekend ☺
This is a super interesting condiment! I will have to give it a try. I’m wondering if you have tried with grilled corn cut from the cob? Would it be worth the extra effort?
Hello Cali! I haven’t tried with grill corn because I think it would chance the texture and color. Plus, using canned corn it’s less work hahaha. Hope you give it a try… it’s delicious! Thanks for stopping by =)