Hot Cheetos Elotes (Edit recipe)

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Elotes are probably my favourite way to eat corn on the cob when the season hits. Fresh, local corn can't be beat, and while a good cob on its own is a wonderful thing, it's fun to play around once and a while. I made a Hot Cheetos variety with spicy mayo, Hot Cheetos, cilantro, jalapenos, red onions, and Tajin. Spicy, salty, and addictive. So fun!

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Original recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

8

Serves: 2

Ingredients

2 whole Corn, Local Peaches & Cream Cobs are the best!
2 cups Cheetos, Crunchy, Hot Cheetos
1 whole Mayonnaise, I used Nando's Spicy Perinaise. Any spicy mayo will work!
0.5 whole Red Onion, small onion, finely diced
1 whole Jalapeño Pepper, sliced thinly
1 whole Cilantro, fresh cilantro for garnish
1 whole Grana Padano Cheese, finely shredded for garnish
1 whole Tajín Clásico Seasoning

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 F
Clean the cobs of their husk / silk and leave as much of the stalk / stem attached as you can. it makes eating the cobs much less messy! Place the cobs on a baking sheet and spray them with cooking spray. Bake 20 - 25 minutes until tender with some light browning. Flip once through the process. Remove and allow the cobs to cool just enough to handle them.
Set up a station for dressing the cobs. Add the Cheetos to a large freezer bag and either crush them with a rolling pin, or use a mallet. Smash them up in to a nice, bread-crumb texture. Transfer them to a large piece of parchment for easy clean up!
Next, drizzle a generous amount of the spicy mayo on each cob and use a silicone brush to coat them entirely. Immediately transfer them to the parchment with the cheetos and roll / pat them to coat the entire cob. Give them a drizzle of the spicy mayo followed by some diced onions, sliced jalapenos, fresh cilantro, some grated grana padano, and a sprinkle of Tajin seasoning.
ENJOY!

Notes

Don't leave the cheetos too chunky or they'll have a hard time sticking to the cobs. A few chunks is ok, but you want more of a bread crumb texture for the best coating.
This recipe is super easy to double, triple, etc.
The corn is DELISH on the grill or even an air fryer. It's very adaptable!
I added my Perinaise to a fine tipped squeeze bottle. You just get a more accurate and easy to use drizzle.
I estimated the amount of cheetos and had some leftover. Save for additional cobs or reduce the amount of cheetos by 1/2 C or so to reduce waste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	24 g
Carbohydrates:	23 g
Protein:	20 g
Cholesterol:	54 g
Sodium:	1281 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.