Special equipment: a 24-cup mini muffin tin
Preheat the oven to 375 degrees F.
Remove the kernels from the ear of corn by slicing off the end of the ear to create a flat surface and then slicing down the cob from top to bottom. Put the kernels into a small bowl and set aside.
In a large mixing bowl, add the corn muffin mix, egg and milk. Stir to combine (the batter will be lumpy). Add the corn kernels and Cheddar, stirring once again to fully incorporate. Allow the batter to sit for 3 to 4 minutes to activate the leavener.
Grease a 24-cup mini muffin tin. Pour 1 tablespoon batter into each mini muffin cup. Place a single hot dog piece in the center of each cup standing straight up. Bake until cooked through, 12 to 14 minutes. Allow to rest in the pan before unmolding.
Serve with various condiments, such as ketchup, mustard and relish.
Recipe courtesy of Dean McDermott and Tori Spelling