Flamin Hot Cheetos Corn on the Cob is a fun and flavorful twist on Mexican Street Corn. Grilled corn gets coated in a mixture of sour cream, mayonnaise, and garlic powder and then rolled on crushed Flamin Hot Cheetos. It tastes so good!
The Cheetos add a spicy crunch to the juicy, sweet corn. It’s a fabulous combination!
Flamin Hot Cheetos are one of my very favorite spicy snacks. They also make a great crunchy topping for mac and cheese.
How To Make
(More detailed instructions in recipe card below.)
- Brush the corn with oil. Grill over medium heat for 8 to 10 minutes, rotating every few minutes so it cooks evenly.
- In a small bowl mix together sour cream, mayonnaise, and garlic powder.
- Crush the cheetos and place them in a pie plate.
- Coat the corn with sour cream mixture and then roll in cheetos.
Variations and Substitutions
- Use regular Cheetos if you don’t want the corn spicy.
- For extra flavor, add a little lime zest into the sour cream mixture.
- Sprinkle with chopped fresh cilantro or cotija cheese before serving.
If you love spicy food, this corn on the cob recipe is an easy way to spice up everyone’s favorite summer vegetable!
Love Flamin Hot Cheetos? Be sure to try this Flamin Hot Cheetos Mac and Cheese!
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Flamin Hot Cheetos Corn on the Cob
Ingredients
- 6-8 ears corn on the cob, husks removed
- olive oil
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 bag Flamin Hot Cheetos
Instructions
- Brush corn with oil. Grill over medium heat for 8-10 minutes rotating every few minutes.
- In a small bowl whisk together sour cream, mayonnaise, and garlic powder.
- Place cheetos in a large ziptop bag. Use a rolling pin to finely crush them. Pour them onto a plate or pie pan.
- Coat the corn with the sour cream mixture.
- Roll in crushed Cheetos.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 5, 2017.
Disclosure: This post may contain affiliate links.
