Love Mexican elote? How about an extra cheesy version? Cheetos street corn is slathered with mayo and rolled in a mixture of crushed Cheetos and cotija cheese.
Oops… I did it again.
Once again I have found a new excuse to add Cheetos to my grocery list. This time, by simply adding those crushes cheesy morsel to the coating on Mexican street corn or, as it shall now be called, Cheetos Street Corn!
I have made a healthier Mexican elote before, using Greek yogurt instead of mayonnaise, but since this version is coated in Cheetos I wasn’t going to try to make any illusion on it being healthier so I went for the mayo. Not that I am in any way trying to claim this is remotely authentic, either.
This recipe is quite simple really. Just cook your corn, slather in mayo, coat in a mixture of Cotija cheese and crushed Cheetos and you have made Cheetos street corn! Add a little paprika for added color or fresh lime juice and you’re ready to serve.
The Cheetos coating on these is actually better than expected. In the past when I have used pure crushed Cheetos for coating chicken, it wasn’t as cheesy as I had hoped. I assume the addition of Cotija is what brought up the cheese factor here, and thus now has me wanting to revamp my Cheetos crusted chicken recipe.
- 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
- 4 lime wedges, optional
- Preheat oven to 450 degrees.
- Roll ears of corn in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
- Remove from oven and carefully unwrap the corn.
- Meanwhile, in a shallow bowl mix together the cotija cheese and crushed Cheetos.
- Using a spatula or basting brush, spread mayonnaise evenly over each ear of corn. Roll in the cotija-Cheetos mixture and sprinkle with paprika.
- Serve immediately with a lime wedge, if desired.
Easily double this recipe for more servings.
Source: Adapted from my Healthier Elote.