Blackstone Hot Cheetos Street Corn
I don’t know if this is drunk food or just a teen’s dream, possibly a messy camping snack… whatever you call it, this recipe for Blackstone Hot Cheetos Street Corn is just FUN!
My son helped me make this amazing griddle side dish for our Friday night dinner on the patio.
You’ll for sure need plenty of napkins for this spicy corn on the cob recipe!
The inspiration for this is obviously Mexican street corn, but this one has Flamin’ Hot Cheetos as the coating 🙂
How to make Blackstone Hot Cheetos Street Corn
First, put 2 cups of Flamin’ Hot Cheetos in a blender or food processor.
Blend until they are like crumbs, which only takes a few seconds.
Then mix a few tablespoons of mayo and sour cream in a bowl.
And brush 4 ears of corn with olive oil and season them with kosher salt and pepper.
Preheat the Blackstone griddle or flat top grill for a few minutes.
Then place the corn right on the griddle for 10 to 12 minutes.
Turn the corn a few times and you can cover with a melting dome to speed up the cooking if you’d like.
Not needed, but a good tip.
You could certainly enjoy this corn on the cob just like this… but what fun would that be?!
Let the corn cool for a few minutes.
Then brush them with the mayo sour cream mixture.
And coat each with the Hot Cheeto crumbs.
My son did an AMAZING job while the rest of our hungry family waited on the patio 🙂
Get the napkins ready as you dig into Blackstone Hot Cheetos Street Corn!
I hope ya like spice, because these pack quite a punch 😉
If you like Blackstone Hot Cheetos Street Corn, you might also like these griddle recipes…
Blackstone Italian Sloppy Joes
Blackstone Mexican Street Corn
And Blackstone Crispy Parmesan Zucchini
Blackstone Griddle Side Dishes
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Hot Cheetos Street Corn
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 2 cups Flamin' Hot Cheetos
- 2 to 3 tablespoons mayo
- 2 to 3 tablespoons sour cream
- 4 ears corn on the cob shucked
- olive oil, kosher salt, pepper
Instructions
- Put the Cheetos in a blender or food processor, blend until they are crumbs. Put them on a plate.
- Mix the mayo and sour cream together in a small bowl.
- Brush the corn with olive oil and season with kosher salt and pepper.
- Bring everything out to the griddle, preheat the griddle to medium heat for a few minutes. Place the corn on the griddle for 10 to 12 minutes, turning a few times. Use a melting dome to speed up the cooking if desired.
- Remove the corn from the griddle once it's cooked, let cool for a few minutes. Brush the corn with the mayo/ sour cream mixture and roll the corn in the Cheeto crumbs. Serve right away with plenty of napkins.
My new cookbook is now available, check it out HERE!
