Flamin’ Hot Cheetos Elote (Cheelotes)

Hot Cheetos Elote

Hot Cheetos Elote is Mexican street corn on the cob that’s coated in crushed Flamin’ Hot Cheetos.

This Mexican-flavored corn has a layer of mayo dressing followed by cotija cheese, chili lime salt, fresh lime juice and hot Cheetos.

Also called Cheelotes, this fun twist on typical Mexican corn on the cob really takes the elote up a notch on the heat scale.

But if the Flamin’ Hot Cheetos are too spicy, you can make a milder version using regular Cheetos.

Recipe Highlights

• Hot Cheetos Elote is perfect for summertime barbecues when corn on the cob is in peak season.
• The dressing and toppings can be prepped ahead of time so all you have to do is assemble the elote after the corn is grilled.
• For extra heat, put on a heavy coating of Flamin’ Hot Cheetos. For kids or anyone that avoids spicy hot foods, regular Cheetos still adds a nice cheesy crunch.

Grilled Corn on the Cob

The best way to prepare elote with hot Cheetos is with grilled corn on the cob.

Nothing beats caramelized corn on the cob hot off the grill. It really brings out all the sweetness in the corn which balances the hot kick from the Cheetos.

This means, every bite of flaming hot Cheetos elote is sweet and savory.

If you don’t have an outdoor grill, you can still capture some of that grilled taste by pan-searing boiled ears of corn on the stove-top. Another option is to roast them in the oven.

When corn on the cob is out of season, you can make a variation of this recipe in a cup. All you have to do is make elote with canned corn and top it with crushed hot Cheetos.

Since it’s in a cup, you can go all out and layer it with other Mexican-style toppings.

A sprinkle of chili lime salt and fresh garden chopped cilantro give it an authentic Mexican street corn taste.

Ingredients & Substitutions

• Corn on the Cob
• Mayonnaise
• Sour Cream (I recommend Playero)
• Cotija Cheese
• Chili Lime Salt (I recommend Tajin)
• Fresh Lime
• Flamin’ Hot Cheetos

Mild Variation: For a kid-friendly version, use regular Cheetos in place of hot Cheetos. The kids love this tasty treat and you may already have some Cheetos on-hand in your pantry.

Seasonings: Authentic Mexican style corn is typically made with a blend of chili powder and chili lime salt. If you make foods like tacos or chili you probably already have these seasonings on-hand.

However, for this elote recipe, the dusting of hot Cheetos replaces the chili powder. I still like to add a little chili lime salt.

Cotija Cheese Substitution: Feel free to substitute parmesan cheese for the cotija cheese.

Canned or Frozen Corn Substitution: You may use canned corn or frozen corn to make elote in a cup topped with crushed Cheetos if corn on the cob isn’t available.

Tips for Making Hot Cheetos Elote

Besides the taste, the best thing about making hot Cheetos elote is that it’s super simple.

Basically, you grill the corn, coat each cob with the mayonnaise/sour cream mixture, sprinkle on a little cheese, lime salt and lime juice, and then roll it in crushed Cheetos.

I also love that I can prep all the toppings ahead of time. This way when we cook out, making the elote is as easy as grilling the corn and then assembling it.

For example, I like to blend the mayo and sour cream dressing, and crush the Cheetos ahead of time.

How to Crush the Cheetos for Mexican Street Corn Recipes

To crush the hot Cheetos, first put them in a Zip-loc bag.

Seal the bag closed, making sure all the air is squeezed out.

Then use a rolling pin, meat tenderizer or even a can of corn to crush the cheetos.

If you prefer more finely ground Cheetos, pulverize them using a food processor or blender.

Assembling Elote with Hot Cheetos

1. Place corn on the cob holders onto each ear of grilled corn. Or if you have sticks, insert a stick into into each end of the cob.
2. Coat each corn on the cob in the mayo and sour cream mixture. You can roll it or spread it on with a spatula, whichever is easiest.
3. Sprinkle on the cotija cheese and chili lime salt.
4. Squeeze on some fresh lime juice.
5. Roll each cob in the crushed hot Cheetos. Put on as much or as little as you want.

For more Mexican-inspired corn recipes, check out How to Make Elote with Canned Corn and Mexican Corn on the Cob.

Continue to Content

Hot Cheetos Elote

Yield: 8 Corn on the cob

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Easy Hot Cheetos Elote or (Mexican Corn) recipe that is made with crushed Hot Cheetos. Make your corn the same way you would an authentic Mexican Corn on the cob. Add the Crushed Cheetos on last and feel free to make this dish kid friendly by using mild Cheetos.

Print

Ingredients

• 8 Corn on the Cob
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 tablespoon Chili Lime Salt
• 2 cups Cotija Cheese
• 1 bag Hot Cheetos
• Mild variations: If you'd like to make this delicious Mexican street corn kid friendly. Use mild Cheetos in replacement to Hot Cheetos.

Instructions

1. Heat grill on Medium high heat (about 10 minutes)
2. Grill corn while watching closely (turn often)
3. Cook until golden brown.
4. Once cooled Assemble the Corn.

Notes

Cooking Tips:

For boiled:

1. Boil water with fresh thyme and 1 bay leaf.
2. Once water is boiling add your corn on the cob.
3. Boil for 5 mins.
4. Allow to cool, then assemble with ingredients and toppings.

For stove top:

1. Cut your corn from the cob into lengthwise pieces.
2. Add lengthwise pieces into your heated pan with NO OIL, and NO Butter.
3. Allow to cook 3-5 minutes depending on how roasted you like your corn.
4. Flip and allow to cook until golden brown.
5. Top with ingredients and toppings

You can use canned corn or frozen corn. If using frozen corn defrost. Once defrosted add your frozen or canned corn to pan with no oil or butter.

Allow to cook until golden brown.( About 10 minutes)

Once cooked assemble your corn in cups with Mexican seasonings, Cotija cheese, and crushed hot Cheetos.

Mexican Corn Assembly

• Add on Sour Cream and Mayonnaise mixture.
• Top with Cotija Cheese.
• Roll in crushed Hot Cheetos.
• Sprinkle with Chili Lime Salt
• Optional Add on's: Cheetos, Limes, Cilantro

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 40mgSodium: 621mgCarbohydrates: 5.7gFiber: 23gSugar: 10.7gProtein: 11.41g

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