I am not a chip girl, but on the rare occasion when I do eat chips Flamin Hot Cheetos are my JAM. I blame my friend Morgan, who introduced me to this delicacy as we sipped red wine bought in a gas station out of plastic cups in a hotel room this winter. Last week when Jessica at How Sweet Eats posted about Hot Cheeto Corn I knew I had to try it. This corn takes the idea of Mexican Street Corn and kicks it up a notch by coating it in Hot Cheetos, providing the perfect level of spice and crunch to take the corn up a notch.
-1/2 c mayo
-zest and juice of 1 lime
-1 c crushed Flamin Hot Cheetos (I use a food processor for this)
-8 ears corn, shucked
Either grill the corn for 10 minutes or roast at 450 for 20 minutes, turning halfway through cooking.
While corn cooks, in a small bowl, whisk together mayo, lime juice and zest.
Once the corn is cooked, slather each ear in the lime mayo, then roll in the Cheeto crumbs and serve.
