Korean corn dogs are sizzling, but it’s Christina Tuttle’s journey that truly cooks.
Story By: Makenna Livingston, In the Dirt Editor
Golden potatoes crackle in the fryer, while the smell of county fairs swirls in the air. Crispy, juicy corn dogs smothered in potatoes, Hot Cheeto dust, and mustard cheese sauce? Yes — it’s a Korean corn dog. And in Grand Junction, the new food truck, Korean Corn Dogs, is serving up smiles and the craziest combinations.
But behind the golden batter and mustard drizzles, there is a story of heart, hustle, and second chances. The owner, Christina Tuttle, is a mother and entrepreneur who runs not one but two successful local food trucks. Tuttle didn’t go to culinary school. She didn’t even finish high school. But with tireless hard work, unbreakable drive and support from her daughter, she’s built a small food truck empire — one corn dog at a time.
From the Batter and Up
Tuttle wasn’t born into the food world. Originally from Denver, her grandparents moved to the Western Slope, and while her mom followed, so did she. Struggling to finish high school and returning multiple times to get her GED, Tuttle decided it wasn’t for her.
“I wasn’t necessarily meant to be a student, I would say so, I didn’t finish [high] school,” Christina Tuttle said.
From a young age, Tuttle’s work ethic bloomed. At 12 years old, picking peonies by the roadside, dirt freckling her hands as she gathered each vibrant flower one by one, a seed of sizzling dreams was planted.
“It just like gave me the taste for being able to get the things I want. And I never wanted to stop doing that,” Christina Tuttle said.
For about 10 years, Tuttle moved in and out of the food truck industry, but always as a side gig. Her main career kept her busy, first spending five years travelling around the region training kitchen managers for Maverick convenience stores, and then working full-time at City Market. After a fallout with management at the grocery store chain, she walked away, but didn’t leave behind food.
“I was always taught to be a fighter. When I was growing up, my sisters and I… if we wanted something. We were gonna work for it, regardless,” Christina Tuttle said.
After leaving City Market, she worked at several food trucks, including one called Bravo’s. When the owner decided to leave town indefinitely, they approached Tuttle and her daughter with an offer to purchase the truck and take over the business.
“I just agreed and made it my full-time business instead of just a side gig,” Christina Tuttle said.
The Food Truck Business
In the beginning, it was just Tuttle and her daughter, sitting by the side of the road, waiting for customers. With her daughter’s help and Bravo’s business incubator, Tuttle learned how to run and operate a food truck.
“Since I started, since I opened, she’s been very supportive anytime I need her. She’s right there with me,” Christina Tuttle said.
The spark for her second truck came from her daughter, who stumbled across Korean corn dogs during a trip in Denver, and she instantly became obsessed.
“My daughter tried them, loved them, and was like, ‘Oh my gosh, you have to go to Denver with us and try it,’” Christina Tuttle said.
It was love at first bite, with both falling for the crunchy batter, gooey cheese, and bold toppings. Tuttle had already been toying with the idea of creating a second food truck, and now the idea had a name and a flavor. On March 1, 2023, Korean Corn Dogs officially hit the streets.
“It was just kind of a no-brainer, like the trailer became available and it really just fell in my lap,” Christina Tuttle said.
The Korean Corn Dog
Korean corn dogs differ from your typical fair food. Rather than using cornmeal, the batter is made with flour and yeast, creating a lighter and chewier bite. At Korean Corn Dogs, filling options include all-beef hot dogs, mozzarella, or a combination of both. From there, things get creative: crushed Hot Cheetos, cinnamon sugar, or crispy diced potatoes are some of the options that can coat the outside, followed by a drizzle of sauces like garlic parmesan, sweet chili, or cheese-mustard.
“So our definite most popular is the half and half fully loaded. That’s half hot dog, half mozzarella on a stick. We put our fresh-made batter on there, roll it in diced potatoes, before we deep-fry it. When it comes out, we put our housemade cheese mustard sauce on there, and then sprinkle it with Hot Cheeto dust,” Christina Tuttle said.
Ups & Downs
Running two food trucks isn’t always crispy corn dogs and smiling faces. In April, at Palisade’s Honey Bee Fest, both food trucks lost power at least three times. Scurrying between the two, located 3 blocks away, was a struggle. Split between her two “kids,” this is just a small example of the hard work involved in running two trucks.
“So I have to run back and forth. And I just broke my leg back in September, so I’m still recovering from a broken leg. The more I walk, I’m like, oh my gosh, guys, you’re killing me,” Christina Tuttle said.
Despite the chaos, Tuttle finds solace in the fast-paced environment. As an overthinker, she thrives on the constant, non-stop action in her work. She finds it super rewarding when regulars return day after day, hungry for her food.
“I just am very lucky. Not a lot of people have one food truck that does well enough to continue year after year, let alone a second one,” Christina Tuttle said.
Looking Ahead
In the future, Tuttle hopes to open a brick-and-mortar storefront. Though she finds the idea intimidating, she is determined to keep fighting. In the future, Korean Corn Dogs will be attending the Palisade Farmers Market, Food Truck Fridays, Palisade Wine Fest, and the Mesa County Rodeo.
Korean Corn Dogs is open Monday through Friday from noon to 6 p.m., located at 599 30th Road on Monday, Wednesday, and Friday, at Tractor Supply on Tuesday, and at Discontent on Thursday.
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