Flaming hot cheetos elotes features grilled corn smothered in hot cheetos dust, lime mayo, chipotle aioli and fresh cilantro. A great addition to your Cinco de Mayo fiesta and summer menu. 

We’re all about grilled corn and Mexican foods. Everything about it just checks all the boxes in terms of flavour, assembly, preparation, affordability- we could go on! Food that’s made to share and enjoy as a family or group settings is what we’re all about. From chips & guac, tacos to street corn, these are all things we could eat on a weekly basis. 

Thanks to social media we discovered numerous ways to enjoy foods we love in a whole different setting. Like this flaming corn. We did not create this nor is this an original TCF recipe. This has been done before by many and can be found anywhere with a good presence of Mexican foods and street vendors. Here in Ottawa, where we live unfortunately there isn’t too much in town in terms of really good street food. For instance, we have few Taquerias and really good taco spots. It’s all non existent and up and coming. 

So we’re taking it into our own hands and essentially breaking it down and showing you how you can create this at home! We’re still in lockdown until the end of next month. Our Cinco de Mayo party will be limited to the household only. Aka me + hubby and 8 month old baby. SO we will be shaking up margs for two and digging in to some street corn and tacos together. Check out our other Cinco De Mayo recipes! Lobster Tacos, Carne Asada Tacos. Shiso Butter Street Corn, Chorizo Tacos. Burnt Orange Margarita. 

HOW TO GRILL CORN

There’s nothing to it! It’s as easy as turning the BBQ on, spraying it with cooking spray and placing the corn directly on the grill. The kernels will cook slowly and start to char. Grilling corn takes roughly 15-20 minutes to get the majority of it to change from soft light yellow to deep yellow and blackened. The yellow colour of the corn deepens and intensify as well as the kernels will appear more plump. That’s when you’ll know the corn is ready. We like it to be 2:3 ratio where the majority is charred. We find this to be more flavourful. 

ESQUITES VS ELOTES 

There are a few terms out there for corn. But what do they all mean?!? Elotes are grilled corn served on a stick or the husk pulled down to make a handle. Esquites is essentially the same thing but removed from the cob and served in a cup. Both are “dressed up” with Mexican crema, Mexican cheese like cotija, some spices like chipotle chili, and served with lime juice and cilantro for garnish. The sauce ratio is much more intense for Elotes to ensure all the delicious toppings stick. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Flaming Hot Cheetos Elotes

Grilled corn smothered in hot cheetos dust, lime mayo, chipotle aioli and fresh cilantro.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Mains

Author: the communal feast

Ingredients

• sweet corn husks removed
• 1 bag flaming cheetos
• 1/2 cup mayonnaise
• 2 limes
• 3 cloves garlic
• fresh cilantro chopped
• chipotle aioli

Instructions

• Preheat the BBQ to 375 degrees F.
• In a mixing bowl, combine mayonnaise, juice from limes and minced garlic cloves. Stir until combined. Refrigerate until ready to use.
• Shuck the corn by peeling back the husk and removing all the silk. Once the BBQ is warm, spray the grill with cooking spray and a light coat on the corn. Place directly on the grill and cook flipping until all the sides have evenly charred and cooked until tender. Flip every 5 minutes or some.
• While the corn is grilling, make the cheetos dust. Add to a food processor and blitz into a fine crumb like texture. If you don't have a food processor use a large ziplock bag and smash with a rolling pin or mallet. This will take a bit longer. Transfer to a large plate and spread evenly.
• Once the corn is done, remove from the grill and let cool for about 2 minutes until not too hot to the touch. Generously douse the corn in the lime mayo using a brush ensuring to completely cover. Roll into the cheetos dust, use your hands to press it on if needed. Drizzle some chipotle aioli over top and garnish with fresh cilantro.
• Serve immediately.