Introduction

Elevate your corn on the cob with a fun and flavorful twist inspired by classic street corn. This CHEETOS Street Corn recipe combines creamy mayonnaise, tangy cotija cheese, and crunchy Cheetos for a snack that’s both nostalgic and delicious.

A white plate with flower and leaf patterns holds an ear of corn covered in a layer of orange cheese powder, with yellow handles on each end of the cob. Next to the corn is a wedge of lime and a thick slice of dark bread leaning against a small gray bowl filled with dark brown cooked beans. In the background, an open bag of bright orange cheesy snacks spills onto a white marbled surface, with whole and halved limes nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears of corn, shucked
4 Tbsp (1/4 cup) unsalted butter, melted
4 Tbsp (1/4 cup) mayonnaise
1/4 cup finely grated cotija cheese
1/4 cup crushed crunchy Cheetos
Paprika, for sprinkling
4 lime wedges, optional

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit.
Step 2: Roll each ear of corn in the melted butter, then wrap securely in aluminum foil. Place on a baking sheet and bake for 25 minutes, turning occasionally to cook evenly.
Step 3: Carefully remove the corn from the oven and unwrap the foil.
Step 4: In a shallow bowl, combine the grated cotija cheese with the crushed Cheetos.
Step 5: Using a spatula or a basting brush, spread mayonnaise evenly over each hot ear of corn. Roll the mayo-coated corn in the cotija and Cheetos mixture until well covered. Sprinkle with paprika to taste.
Step 6: Serve your CHEETOS Street Corn immediately with a lime wedge on the side for squeezing, if desired.

Tips & Variations

For extra heat, add a pinch of chili powder or cayenne to the cheese and Cheetos mixture.
Swap cotija cheese with feta for a slightly different tangy flavor.
If you prefer, grill the corn instead of baking for a smoky finish.
Try flavored Cheetos like Flamin’ Hot for a spicy kick.

Storage

Leftover CHEETOS Street Corn is best enjoyed fresh but can be refrigerated in an airtight container for up to 1 day. Reheat briefly in the oven at 350 degrees Fahrenheit to restore warmth and crispness. Avoid microwaving to prevent sogginess.

How to Serve

A cooked ear of corn with yellow kernels is covered in an orange crumb coating and held upright by yellow and black corn holders on both ends, placed on a white plate decorated with orange flowers and green leaves around the edge. Next to the corn, there is a small bowl filled with dark red beans and two lime wedges beside it. On the plate's side, part of a hot dog with a bun is visible. In the background, a wooden surface has orange crunchy snacks scattered on it, with a gray striped cloth nearby, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the mayonnaise with a dairy-free version and try a dairy-free cheese alternative or omit the cheese altogether for a similar creamy texture without dairy.

What type of Cheetos works best for this recipe?

Classic crunchy Cheetos are ideal to add a satisfying crunch and cheesy flavor. You can experiment with other varieties like Flamin’ Hot if you want extra spice.

Cheetos Street Corn Recipe

Print Recipe

★★★★★

5 from 62 reviews

A vibrant and crunchy twist on classic street corn featuring smoky baked corn ears coated in buttery mayo, tangy cotija cheese, and spicy crushed Cheetos, finished with a sprinkle of paprika and a squeeze of fresh lime for a bold, flavorful snack or side dish.

Author: Lena
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Mexican-Inspired

Ingredients

Scale

Corn and Coating

4 ears of corn, shucked
4 Tbsp (1/4 cup) unsalted butter, melted
4 Tbsp (1/4 cup) mayonnaise

Toppings

1/4 cup finely grated cotija cheese
1/4 cup crushed crunchy Cheetos
Paprika, for sprinkling
4 lime wedges, optional

Instructions

Preheat Oven: Set your oven to 450 degrees Fahrenheit to prepare for baking the corn. This high heat will help cook the corn quickly and lock in moisture.
Prepare Corn: Roll each ear of corn in the melted butter ensuring they are well coated. Then wrap each ear securely in aluminum foil to create a steam pocket for even cooking.
Bake Corn: Place the wrapped corn ears on a baking sheet and bake in the preheated oven for 25 minutes, turning them often to cook evenly on all sides while retaining juiciness.
Unwrap Corn: Remove the corn from the oven carefully (hot steam inside). Unwrap the foil to expose the hot corn ears ready for topping.
Mix Topping: In a shallow bowl, combine the finely grated cotija cheese with the crushed crunchy Cheetos to create a flavorful coating mix with a perfect balance of creaminess and crunch.
Apply Mayonnaise: Using a spatula or a basting brush, evenly spread mayonnaise all over each ear of corn. This will help the cheese and Cheetos mixture stick and enhance flavor.
Coat with Topping: Roll the mayonnaise-coated corn in the cotija and crushed Cheetos mixture until fully covered. Sprinkle paprika over each ear for a pop of smoky color and flavor.
Serve: Serve the street corn immediately with optional lime wedges on the side to squeeze over the top for a zesty finish.

Notes

Turning the corn frequently while baking ensures even cooking and prevents burning.
For extra heat, add a pinch of chili powder to the cotija-Cheetos mix.
Use fresh lime wedges to enhance the brightness of the dish.
The foil wrapping keeps the corn moist and tender during baking.
You can substitute cotija cheese with feta as a similar tangy alternative.

Keywords: street corn, elote, cotija cheese, Cheetos, baked corn, Mexican street food, snack, side dish