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.
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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.
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.
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.
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.
Flamin Hot Cheetos Corn (Elote)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Flamin Hot Cheetos Corn (Elote) is made with corn, butter, limes, sour cream, mayonnaise, cotija cheese and Flamin Hot Cheetos.
Ingredients
- 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
- 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.
- Grill the corn on high heat 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 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
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
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