Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The greatest snack food of all time meets a cookout staple in this vibrant summer side. It may seem unconventional, but this Flamin' Hot Corn on the Cob strikes the perfect balance of hot and cold, creamy and crunchy, and spicy and tangy. In short, it's perfect.

Recipe by Well Done


Credit: Nicole McLaughlin

Recipe Summary test

10 mins
30 mins
Serves 6 (serving size: 1 ear of corn)


Ingredient Checklist


Instructions Checklist
  • Place corn in a large pot, and cover with water. Add butter and 1 tablespoon of the salt in pot; bring to a boil over high heat. Reduce to medium-high, and cook 12 minutes. Turn off heat, and let corn stand in water 5 minutes. Drain, and place corn on paper towels to dry. 

  • While corn cooks, stir together mayonnaise, sour cream, lime zest, lime juice, and remaining salt in a small bowl. Process Cheetos in a food processor until finely ground. Place crumbs on a shallow dish.

  • Brush mayo mixture evenly on each piece of corn; roll in Cheetos crumbs to coat. Serve immediately.