Cheetos Street Corn Recipe
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.
- 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
Find it online: https://cheflenacooks.com/cheetos-street-corn-recipe/
