Flaming Hot Cheetos Grilled Corn!

Wait! Please don’t leave. I promise there’s a really good reason to make flaming hot cheetos grilled corn. I swear. There is a legitimate reason for covering your corn in these spicy, crunchy crumbs and then eating it. I promise. It might even become one of your favorite summer treats! Let’s be real: it’s definitely […]

The post Flaming Hot Cheetos Grilled Corn! appeared first on How Sweet Eats.

Wait! Please don’t leave. I promise there’s a really good reason to make flaming hot cheetos grilled corn.

flaming hot cheetos grilled corn

I swear. There is a legitimate reason for covering your corn in these spicy, crunchy crumbs and then eating it. I promise.

It might even become one of your favorite summer treats!

Let’s be real: it’s definitely a treat. And if we’re cooking at home all summer, things gotta be good. 

corn on the cob

Now, I didn’t make this recipe up. You may remember two years ago when I was doing a book signing for The Pretty Dish in Boston, we had flaming hot cheetos street corn one night.

It was SO good.

crushed flaming hot cheetos

And guys, here’s the biggest thing. I am not a cheetos fan, and I’m certainly not a flaming hot cheetos fan. As a kid, I liked cheese puff things more than crunchy cheetos. And I’m such a baby when it comes to heat and spice! If things are too spicy, I feel like they just burn out my taste buds and then I can’t, well, TASTE anything. 

You know?

But I had to make it at home. I don’t know exactly how that restaurant made their corn, but the way I’ve made it is incredible. Like holy flavor from heaven. 

grilled corn on the cob

So anyway. Here I am. Covering my grilled corn on the cob in flaming hot cheetos. 2020 has brought me to my knees. And brought me to this.

Let me tell you how insanely good it is. I mean, it is GOOD. 

rolling corn on the cob in cotija mayo

First up, let’s talk about the components:

It’s sweet from the corn.

Creamy and cheesy from the cotija lime mayo.

Spicy and crunchy from the cheetos coating.

Seriously, EVERYTHING you want in one bite? This is it.

I’ve made this recipe a few times over the years, but I was “embarrassed” to share the full “recipe” since it uses the cheetos. 2020 has tossed all embarrassment out the window. You may have seen me post it on instagram stories last summer, but this year I decided that it HAD to have its own space here. It’s just so incredibly good, regardless of how trashed up the concept may be.

flaming hot cheetos grilled corn

Here’s how it goes down:

Grill your corn. Or heck, even roast it. Doesn’t matter to me. I love the charred, smoky bite that you get from a grilled ear of corn. But whatever works! Just cook it.

Then, slather it with a mixture of mayo, crumbled cotija cheese and lime zest. This is good enough to eat with a spoon. Super flavorful! Spread it all over the ear of corn because it acts as “glue” (ew?) for the cheetos.

I know, I know. I still can’t get over the cheetos either. 

Then, roll it in the cheetos crumbs. Add a sprinkle of cotija, a spritz of lime.

And you’ve arrived. TRY IT!

flaming hot cheetos grilled corn

Flaming Hot Cheetos Grilled Corn

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Flaming Hot Cheetos Grilled Corn

This hot cheetos grilled corn is amazing. Charred, smoky grilled corn slathered in cotija cheese mayo and rolled through crushed flaming hot cheetos. Yum!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 ears of corn
Author How Sweet Eats

Ingredients

  • 6 ears of corn
  • 2/3 cup mayonnaise
  • ¼ cup crumbled cotija cheese, plus extra for sprinkling
  • 1 lime, zest freshly grated (you can use the juice to spritz after)
  • 2 cups flaming hot cheetos

Instructions

  • Preheat your grill to the highest setting. Shuck the corn (I left the husk at the bottom for photos, but honestly, it’s messy to eat this way!). I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else!
  • Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears.
  • While the corn is grilling, stir together the mayo, cotija cheese and lime zest.
  • Place the cheetos in the bowl of your food processor and pulse until small crumbs remain (or place them in a sealed bag and crush them!). 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!

Hate how much I love it.

The post Flaming Hot Cheetos Grilled Corn! appeared first on How Sweet Eats.

Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo.

Street corn tacos are making my life right now. You know how I’m a crazy texture person? How I love serious crunch in my dishes? Guys. These tacos are the business. A few weeks ago when we were on vacation, we stopped at Happy’s Tacos. Eddie and I both took turns going up to the […]

The post Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo. appeared first on How Sweet Eats.

Street corn tacos are making my life right now.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

You know how I’m a crazy texture person? How I love serious crunch in my dishes?

Guys. These tacos are the business.

sweet corn with husks tied on

A few weeks ago when we were on vacation, we stopped at Happy’s Tacos. Eddie and I both took turns going up to the truck and I almost ordered the street corn tostada. I say almost, because I tend to have this eyes-are-bigger-than-my-stomach-on-vacation problem and I was already set on two other items from the menu.

So I was thrilled when Eddie came back from his turn at the truck and had the street corn tostada! Is he reading my mind? FINALLY?!

grilled sweet corn

It was SO good. Much more of a corn salad and had lots of flavor – like loads more than I expected. And It was delicious on top of the crispy tostada too. Eddie also couldn’t stop raving about it! The minute we got home, I made it. And since I had just made tostadas fairly recently, these went straight into some charred corn tortillas. 

street corn and jicama salad

Corn salad on corn tortillas. Okay! I can get into this.

I’ve made corn salsa and put street corn ON my tacos before. But this was the first time where the corn was the star of the show. And I love it.

So!

I made my own version of the street corn salad. Grilled sweet corn (it is INCREDIBLE right now, seriously I buy at least a dozen from my local farm every Sunday!), diced jicama, scallions, cilantro, chili powder, smoked paprika. Oh and lots of lime! 

The jicama adds a powerful, refreshing crunch. If you’ve never tried it with corn before, you must! It has a verrrry slight sweet flavor but also takes on the flavor around it.

And it is the crunchiest bite. 

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

When we ate the tostadas in Michigan, they were covered in mayo. I am talking COVERED. Like I think that there was a ½-inch layer of mayo on the tostada, under the corn salad. It nearly turned me off at first but with one bite, I was sold. Because FLAVOR.

Clearly I didn’t add layers of mayo here on the tacos, but the sauce is necessary for flavor. They make their mayo with ramps; I made mine with garlic. The creaminess is lovely against the major crunch of the corn salad and it adds a slight tang – which also works with the sweetness. 

Basically it’s the best flavor combo ever. The key is to drizzle the garlic mayo on the tortilla before the salad. When it’s all combined in the taco shell, it comes together like a creamy corn salad. You will LOVE it.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

And I know, I know! I’ve made lots of grilled corn varieties before. And sure, you can slice that corn right off the cob and eat it and it’s great. But the jicama + garlic mayo combo is the game changer here and I can’t express just how much I love it!

It’s easy and perfect for summer and should def be your dinner tonight.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

Street Corn Tacos

Street Corn and Jicama Tacos with Garlic Drizzle

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

street corn salad

  • 4 ears corn, (shucked)
  • 1 jicama, (peeled and diced)
  • ½ cup chopped cilantro, (plus more for serving)
  • ⅓ cup sliced green onions
  • ¼ cup crumbled cotija cheese, (plus more for topping)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • 1 lime, (juiced and zest freshly grated)
  • corn tortillas for serving
  • 8 corn tortillas, ((or your favorite tortillas!), warmed)
  • lime wedges for spritzing

garlic lime mayo

  • ½ cup mayo
  • 2 garlic cloves, (minced)
  • 1 lime, (juiced)
  1. Preheat your grill to medium-high. Brush the corn with olive oil and sprinkle with salt and pepper. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. It will take about 8 to 10 minutes. Remove the corn from the grill and let it cool slightly.
  2. Once the corn is cool, slice the kernels off the cob. In a large bowl, stirl together the corn, jicama, cilantro, green onions, cotija, chili powder, paprika salt and pepper. Stir in the lime zest and juice.
  3. Drizzle the garlic mayo on the tortilla. Add a few spoonfuls of the corn salad mixture on top. You can drizzle more of the mayo on if you wish! Top with more cotija cheese and cilantro and serve.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

Can’t get enough.

The post Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo. appeared first on How Sweet Eats.

Oven Roasted Corn on the Cob

This oven roasted corn on the cob is the easy way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates. Do we have a tip for you! Hi there, it’s corn season here in Indiana. And when it’s corn season: we do corn. We boil it, put it in chowder, and slather it with serious fixins like our Mexican grilled corn. But did you know the easiest way to cook is corn on the cob is in the oven? This one is a game changer. There’s literally no prep time: you don’t even need to husk it! Throw it on the oven grates to roast and it comes out beautifully moist. Said one recipe tester, “This is heaven! The corn was cooked perfectly.” Want to see how it’s done? Keep reading. Why make oven roasted corn on the cob? So, why would you make corn on the cob in the oven? Well, a few reasons. Perhaps you don’t want to fire up the grill (Alex is the grill master over here, and alone I’m not so good with the charcoal). Or maybe you don’t have one! Or perhaps you don’t […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This oven roasted corn on the cob is the easy way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.

Oven roasted corn on the cob

Do we have a tip for you! Hi there, it’s corn season here in Indiana. And when it’s corn season: we do corn. We boil it, put it in chowder, and slather it with serious fixins like our Mexican grilled corn. But did you know the easiest way to cook is corn on the cob is in the oven? This one is a game changer. There’s literally no prep time: you don’t even need to husk it! Throw it on the oven grates to roast and it comes out beautifully moist. Said one recipe tester, “This is heaven! The corn was cooked perfectly.” Want to see how it’s done? Keep reading.

Oven roasted corn on the cob

Why make oven roasted corn on the cob?

So, why would you make corn on the cob in the oven? Well, a few reasons. Perhaps you don’t want to fire up the grill (Alex is the grill master over here, and alone I’m not so good with the charcoal). Or maybe you don’t have one! Or perhaps you don’t want to tend to a pot of boiling water while you’re making the rest of a meal. Want to “set it and forget it”? Oven roasted corn on the cob is where it’s at.

A few things about the method here: you can roast corn on the cob in the oven with the husk off (with or without foil) or the husk on. We found that the husk on method was best for a few reasons:

  • Super moist! Roasting with the husk on gets a caramelized flavor, but it also dries out quite a bit. Roasting with the husk on makes for beautifully moist corn on the cob.
  • No prep time! The method is also seriously easy: literally no prep time is required since you don’t have to shuck the corn before popping it in the oven.
How to cook corn on the cob in the oven

How to cook corn on the cob in the oven

Are you convinced? (We are!) Here’s our simple method for how to cook corn on the cob in the oven (see below for the full recipe):

  • Preheat the oven to 350 degrees.
  • Use kitchen scissors to remove excess silk from each ear of corn.
  • Place the ears of corn directly onto the grates and roast for 35 minutes. Remove the corn and allow it to cool a few minutes before peeling off the husks.

What people are saying

We had a few recipe testers on this recipe before we shared it here: here’s what they had to say!

  • “I really enjoyed how low maintenance it was and personally I think it made it easier to peel off the husks. I will definitely keep this method in my back pocket!” -Madison
  • “This is heaven! The corn was cooked perfectly. I’ll be making it again this weekend.” -Lauriane
  • “The oven roasted corn was fantastic! I think it would be perfect especially for a large group, when using an oven would be easier than finding big enough pots for boiling water.” -Lisa
Elote recipe (Mexican Street Corn)
Elote is our not-so-secret favorite method for fancy corn on the cob

How to season it!

And that’s it! No, you can season your corn as desired. We are partial to butter, kosher salt, and a bunch of fresh ground pepper. Or, if you want to get fancy, we have a few options. Here are our favorites, in order of preference:

This oven roasted corn on the cob recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Oven roasted corn on the cob

Oven Roasted Corn on the Cob


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

This oven roasted corn on the cob is the easy way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.


Ingredients

  • 6 to 8 ears fresh corn

Instructions

  1. Preheat an oven to 350 degrees Farenheit.
  2. Using a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer pieces of husk.
  3. Place ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
  4. Remove the corn from oven and allow it to cool slightly before peeling off the husks. Season as desired (we like butter or olive oil, kosher salt, and freshly ground pepper).

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Oven Roasted Corn on the Cob, Roasted Corn, Corn on the cob in the oven, How to cook corn on the cob in the oven

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Here are some more of our favorite summer side dishes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes