Go Back
Blackstone Hot Cheetos Street Corn

Blackstone Hot Cheetos Street Corn

Cheri Renee
Blackstone Hot Cheetos Street Corn is a fun play on Mexican street corn, a spicy version made on the griddle... messy but awesome!!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 229 kcal

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.
Keyword Blackstone, Camping Recipes, Cheetos, Corn on the Cob, Griddle, Hot, Mexican Street Corn, Recipe, Spicy