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We show you how to make Flamin' Hot Cheetos Mexican Street Corn (elote) with this simple recipe.Written Recipe: http://cookingwithjanica.com/flamin-hot-cheet.

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Set aside in a shallow dish or container. Brush the corn with olive oil on all sides and sprinkle with kosher salt and pepper. Grill the corn over medium to medium high heat for 10 minutes, turning several times. Remove the corn from the grill and let it cool slightly.

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In a small bowl, combine the melted butter and lime zest. With a brush, spread the mixture onto the corn. Grill the corn on high heat for 10 minutes, turning once halfway. In another bowl, add the lime juice, sour cream and mayo. Brush the grilled corn with the mayo sour cream sauce and toss in the Cheetos after.

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Instructions. On a oiled and preheated grill over medium high heat, add in corn and cook for 15-18 minutes, turning occasionally and brushing butter over corn as it cooks. Cook until kernels are tender and slightly charred.

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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.

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Place the crumbs on a plate that is large enough to roll the ears of corn in. Remove the corn from the grill and spread the cotija mayo (about 2 tablespoons each) all over the ears of corn. Roll the corn through the crushed cheetos. Sprinkle with extra cotija cheese. Serve immediately with fresh lime for spritzing!

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Hide Step Photos. Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid. Simmer corn for 3-5 minutes or until corn is cooked though and tender. While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.

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Allow to cool for 3-5 minutes. 2-3 ears corn on the cob. In your cups, add 1-2 spoonfuls of corn across bottom of dish. Spoon 1 large spoonful of mayo mixture over corn. (Go light on the mayo layer - it can overwhelm) Spoon 1-2 spoonfuls of Cheetos mixture over corn. Repeat all layers - corn, mayo and cheetos.

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Step 1 Lightly grease large cast-iron skillet and set over medium-high heat. In batches to avoid crowding, add corn. Cook, turning occasionally, for 10 to 15 minutes or until lightly charred and softened.

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Purchased Price: $1.99. Size: 3.25 oz bag. Purchased at: 7-Eleven. Rating: 9 out of 10. Nutrition Facts: (21 pieces - 28 grams) 160 calories, 10 grams of fat, 1.5 grams of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 200 milligrams of sodium, 15 grams of carbohydrates, less than 1 gram of fiber, 0 grams of sugar, and 2.

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Use a nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly. In a large bowl, whisk the mayonnaise, lime juice, and salt.

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Brush corn with oil. Grill over medium heat for 8-10 minutes rotating every few minutes. In a small bowl whisk together sour cream, mayonnaise, and garlic powder. Place cheetos in a large ziptop bag. Use a rolling pin to finely crush them. Pour them onto a plate or pie pan. Coat the corn with the sour cream mixture.

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Place corn under the broiler, turning when browned every 3 to 4 minutes. Stand the corn on its end and cut the kernels off and transfer corn to a large bowl, reserving a small amount for garnish. Place the mayonnaise, crema, Tajin, cotija cheese, cilantro and lime juice in the bowl with the corn and mix well.

Flamin Hot Cheetos Street Corn Cooks Well With Others

Mexican corn in a cup (ELOTE) - now you can have this amazing street food at home! Fresh corn with mayonnaise, cheese, lime and chili powder. It's creamy and.

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The mayo mixture will melt in the microwave and all your toppings will begin to slide right off. To avoid this, sprinkle the corn with 1-2 teaspoons of water and then microwave them for 1 minute or until warm. Spread them with room-temperature mayo mixture and add the toppings as usual.

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Pour the bags of cooked corn into a bowl and add the butter. Stir until the butter has melted. Add 3/4 cup of corn to a cup. Add 1 tbs of mayonnaise to the corn and stir. Add some of the chopped cilantro, a squeeze of lime and couple shakes of Tajin. Stir well. Next top with the grated parmesan and crushed hot cheetos.