• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Mexican

Flamin Hot Cheetos Corn (Elote)

Published: Nov 6, 2020 · Modified: Jan 4, 2023 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

This Flamin Hot Cheetos Corn (Elote) is made with corn, butter, limes, sour cream, mayonnaise, cotija cheese and Flamin Hot Cheetos. 

This Flamin Hot Cheetos Corn (Elote) is made with corn, butter, limes, sour cream, mayonnaise, cotija cheese and Flamin Hot Cheetos. 

I have been wanting to make something incorporating hot Cheetos for quite a while. Street corn is my favorite, in fact, I have already made Elote before. I wanted to take my taste buds to the next level, so I decided to make this dish. When I brought this up that I was making this for dinner, I got some mixed reactions. At the end of the dinner, they loved it.

If you love this recipe, feel free to try my Street Corn Elote or my Cauliflower Elote.

Jump to:
  • Why you will love this recipe
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Flamin Hot Cheetos Corn (Elote)
  • Food safety

Why you will love this recipe

Full of flavor: The sour cream, butter and crushed Flamin' Hot Cheetos gives this corn so much flavor.

Kid Friendly: You can use regular cheetos and your kids will go crazy for this recipe. If they can handle the spice, use hot cheetos.

Great for warm Weather: I love grilling and making this during the hot summer months.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Corn
  • Butter
  • Limes
  • Sour cream
  • Mayonnaise
  • Flamin' Hot Cheetoes
  • Cotija cheese

See recipe card for quantities.

Instructions

Put the Cheetos in a food processor and pulse. Alternatively, you can put them in a Ziplock bag and crush them with a rolling pin. Place the crushed Cheetos in a large shallow dish.

In a small bowl, combine the melted butter and lime zest. With a brush, spread the mixture onto the corn.

In a small bowl, combine the melted butter and lime zest. With a brush, spread the mixture onto the corn.

Grill the corn for 10 minutes, turning once halfway. In another bowl, add the lime juice, sour cream and mayo. Brush the grilled corn with the mayo sour cream sauce.

Grill the corn for 10 minutes, turning once halfway. In another bowl, add the lime juice, sour cream and mayo. Brush the grilled corn with the mayo sour cream sauce.

Toss the corn in the Flamin' Hot Cheetos dust. Repeat with the rest.

Toss the corn in the Flamin' Hot Cheetos dust. Repeat with the rest.

Top with cotjia cheese. Enjoy this Flamin Hot Cheetos Corn (Elote).

Top with cotjia cheese. Enjoy this Flamin Hot Cheetos Corn (Elote).

Substitutions

Corn: You will need fresh corn for this!

Butter: Butter makes this recipe so much tastier, although you could use oil instead. 

Lime: You will need to use fresh limes for this recipe since you will need the zest as well. 

Sour Cream: I love using sour cream although you can use Mexican crema as well. 

Cheetos: I like using the flaming hot cheetos for a spicier kick, although regular cheetos will work too. 

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - You can use extra hot cheetos.
  • Deluxe - top with extra sour cream, lime and cheese.
  • Kid friendly - use regular cheetos instead of hot cheetos.

Check out these Calabacitas con Elote.

This Flamin Hot Cheetos Corn (Elote) is made with corn, butter, limes, sour cream, mayonnaise, cotija cheese and Flamin Hot Cheetos. 

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

The finer the cheetos are, the more will stick to the corn.

YouTube player
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flamin Hot Cheetos Corn (Elote)


  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

This Flamin Hot Cheetos Corn (Elote) is made with corn, butter, limes, sour cream, mayonnaise, cotija cheese and Flamin Hot Cheetos. 


Ingredients

Scale
  • 4 ears corn, shucked
  • 4 tablespoons butter, melted
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup sour cream
  • 3 tablespoons mayonnaise
  • 1 large bag Flamin' Hot Cheetos, crushed
  • ¼ cup of crumbled cotija cheese

Instructions

  1. Put the Cheetos in a food processor and pulse. Alternatively, you can put them in a Ziplock bag and crush them with a rolling pin. Place the crushed Cheetos in a large shallow dish.
  2. In a small bowl, combine the melted butter and lime zest. With a brush, spread the mixture onto the corn.
  3. Grill the corn on high heat for 10 minutes, turning once halfway.
  4. In another bowl, add the lime juice, sour cream and mayo. Brush the grilled corn with the mayo sour cream sauce and toss in the Cheetos after. Repeat with the rest. Top with cotija cheese. 

Notes

  • The finer your hot cheetos are, the more will stick on the corn. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 164.8
  • Sugar: 3.1 g
  • Sodium: 339.9 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 22.7 g
  • Fiber: 2.6 g
  • Protein: 4.2 g
  • Cholesterol: 6.8 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Mexican

  • Orejas Mexican Pan Dulce Recipe (Palmiers)
  • Mexican Day of the Dead Bread Recipe (Pan de Muerto)
  • Almond Mole Recipe (Mole Almendrado)
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Creamy Shrimp in Coconut Sauce Recipe
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)
  • Mexican Mole Rojo Sauce Recipe
  • Salmon Sashimi with Ponzu
  • Caprese Skewers with Prosciutto
  • Mango Jalapeño Margarita Recipe
  • Picadillo Soup Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme