Flamin’ Hot Mexican Street Corn
- 4 ears of corn
- 1 small bag Flamin’ Hot Cheetos
- 1 Lime, cut into quarters
- 1 Cup fresh Cilantro, chopped
- 1-2 Cups Cotija Cheese
- ½ Cup Miracle Whip
- Light-medium size bed of charcoal and allow to burn until fully lit, with coals turning white.
- Remove husks from corn and boil for 15 min. You can also cook them on the grill with husks on, but this method doesn’t overpower them with smoke IMO.
- Pour Cheetos into Ziploc bag. Seal shut and pound well with a mallet or anything heavy. The key is to basically make Cheeto dust, you do not want large chunks.
- Place corn over hot coals, turning every few minutes until all sides have a good.
- Char on them and then remove from grill.
- Spread Miracle whip onto ears of corn, which will basically act as the glue to hold other ingredients on.
- Spread out Cotija Cheese onto a plate and roll corn in it, coating all sides of it. Then, repeat the process on a separate plate with the Cheeto crumbs.
- Squeeze fresh lime onto corn and garnish with fresh Cilantro.
The Cotija and Cheetos will hold onto the corn better the finer they are. Large chunks will fall off. You can also cut corn in halves to feed more people and they will split easily once boiled.