This recipe takes vintage mexican highway corn (elote) and provides it a twist via means of utilizing Flamin’ Hot Cheetos in region of the chili powder.
If you stay in Southern California you're maybe acquainted with elote, or “Mexican highway corn”. It is that delicious corn the man at the highway nook grills, then covers in a creamy sauce combination and finishes off with lime and chili powder. If you’ve had it you realize it's merely divine.
Flamin' Hot Cheetos Mexican Street Corn Recipe
A fro-yo region right the following in California has been serving up a brand new model of highway corn that's included in Flamin’ Hot Cheetos. It might sound crazy, but I’m telling you, it's nirvana inducing! And of us cannot get sufficient of it. They’ve develop into so universal that the road is usually NULL hours long!
How to make Flamin' Hot Cheetos Mexican Corn
Maybe you’re drooling over the idea of “Cheelote” (Cheetos = elote = Cheelote….it’s just fundamental math, people!) but aren’t in California. Or maybe, like me, you're in California but method too lazy to face in a line for NULL hours.
No worries, I’ve got you covered! I’ll present you the best method to make your individual Flamin’ Hot Cheetos corn at the cob at home.
FLAMIN’ HOT CHEETOS CORN
INGREDIENTS:
4 Corn at the Cob
1/4 Cup Mexican Crema or Sour Cream
1/4 Cup Mayo
1–2 Cloves Garlic, minced
1 Bag Flamin’ Hot Cheetos
INSTRUCTIONS:
Remove the husks and silk out of your corn. Rinse beneath chilly water.
Place a skewer within the backside of the corn for simple handling.
Grill the corn 8-10 minutes over medium-high heat. Rotate often.
In a bowl, combine the mayo, crema, and minced garlic. Use a spatula and disguise every corn.
Place your Flamin’ Hot Cheetos in a Ziploc bag. Turn into crumbs via means of beating with a mallet or rolling pin.
Cover every corn within the Flamin’ Hot Cheetos Crumbs. You can gently pat it on to guarantee it remains put.
Enjoy!