Perfect for the Superbowl! Mini Corny Dogs with Creamy Monterey Jack Queso

1 cup hungry jack pancake & waffle mix ¼ cup cornmeal 1 cup milk ½ cup corn kernels 1 (16oz) pack bun size hot dogs 2 cups canola oil ½ cup creamy Monterey jack queso On stove top in a deep pan add oil and heat until it reaches 325 degrees. In a mixing bowl add first 4 ingredients and mix well. Cut each hot dog in 3 pieces to make 24 pieces. Using a toothpick dip each hot dog pieces in batter and coat well. Cook 6 at a time in hot oil for 3 minutes on each side or until golden brown. Place on paper towel to drain excess fat repeat with 3 more batches. Serve with creamy Monterey jack queso!