I layered queso fresco with crunchy Hot Cheetos in my Esquites Recipe to pair classic street corn with an unexpected spicy crunch.

Jump to Recipe

I never thought esquite could get this rowdy, but here I am obsessed. Layers of crumbly queso fresco fold into a surprise crunch from Hot Cheetos crushed, turning a street-cup favorite into pure mischief.

It’s the kind of Esquites Aesthetic that makes you take a pic before you even taste it, yet one bite pulls you in and you forget to share, cause you’re gonna want every spoonful. As someone who loves bright, snacky food I had to push the limits, and the result is exactly what Hot Cheetos Esquites should be: messy, bold and totally addictive.

Ingredients

Print Recipe (No Advertisments)

Corn: sweet and starchy, offers fiber and a smoky char for texture.
Mayonnaise: creamy fat, binds everything, adds richness and slight tang.
Mexican crema or sour cream: cools the heat, gives tang and silky mouthfeel.
Lime juice: bright acidic zip, balances richness and makes flavors pop.
Hot Cheetos: crunchy and fiery, mostly carbs and sodium, gives addictive crunch.
Queso fresco: crumbly mild cheese, adds salty notes and a bit of protein.
Cilantro: fresh herb, slightly citrusy, lifts the whole mix with green flavor.
Green onions: sharp and oniony, adds crunch and a mild pungent bite.

Ingredient Quantities

4 cups corn kernels (about 6 ears fresh or two 12 ounce bags frozen)

2 tablespoons unsalted butter

1/4 cup mayonnaise

1/4 cup Mexican crema or sour cream

2 tablespoons lime juice about 1 large lime

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon chili powder or Tajin

1 cup crumbled queso fresco

1 to 1 1/2 cups Hot Cheetos crushed plus extra for topping

2 tablespoons chopped fresh cilantro optional

2 green onions thinly sliced optional

Lime wedges for serving optional

How to Make this

Print Recipe (No Advertisments)

1. If using fresh corn, cut kernels from about 6 ears to make 4 cups (if frozen, thaw two 12 oz bags); pat dry.

2. Heat a large skillet over medium-high, add 2 Tbsp butter, then the corn; cook 6 to 8 minutes stirring now and then until some kernels get browned and a little charred for flavor. Dont overcook, you want bite.

3. While corn cooks, crush 1 to 1 1/2 cups Hot Cheetos in a zip-top bag with a rolling pin or pulse briefly in a food processor; reserve a handful for topping.

4. In a bowl whisk 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 2 Tbsp lime juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp chili powder or Tajin until smooth. Taste and add more lime or salt if needed.

5. Take the skillet off heat and let corn cool a minute, then add it to the bowl with the crema mix so the warm corn soaks up the flavors.

6. Fold in 1 cup crumbled queso fresco and about 3/4 cup of the crushed Hot Cheetos, reserving the rest for crunch on top; mix gently so you keep some texture.

7. Stir in 2 Tbsp chopped cilantro and 2 sliced green onions if using, again you can leave them out if you dont like herbs.

8. Transfer to a serving bowl, top with extra queso fresco, the reserved crushed Hot Cheetos and a few more green onions or cilantro.

9. Serve warm or at room temp with lime wedges for squeezing, and scoop with chips or eat with a spoon. Adjust heat by adding more crushed Hot Cheetos or a pinch of Tajin if you want it spicier.

Equipment Needed

1. Large skillet (12 inch if you got one) for charring the corn
2. Wooden spoon or spatula for stirrin the corn so it dont stick
3. Chef’s knife and cutting board for slicing green onions and cutting kernels off the ears
4. Measuring cups and spoons for the mayo, crema, lime and spices
5. Mixing bowl and whisk to make the crema dressing and toss the warm corn in
6. Zip top bag plus rolling pin to crush the Hot Cheetos, or a food processor if you prefer
7. Small bowl or ramekin for holding reserved crushed Cheetos and extra queso
8. Serving bowl and a big spoon or scoop for serving with chips or straight up with a spoon

FAQ

Q: Can I use frozen corn instead of fresh? A: Yes, frozen works fine. Thaw and drain it well, then sauté in the butter until it gets a little char or brown spots so it tastes like grilled corn, otherwise it can be kinda bland.

Q: What's the easiest way to crush the Hot Cheetos? A: Throw the bag (sealed) in a kitchen towel and roll with a rolling pin or press with a heavy pan. You can also pulse briefly in a food processor. Leave about half a cup chunkier for topping so you still get crunch instead of a powdery mess.

Q: Can I make this ahead of time? A: Yep, make the corn mixture a day ahead and keep it chilled, but keep the crushed Hot Cheetos separate. Add them right before serving so they dont go soggy. Reheat the corn briefly in a skillet if you want it warm.

Q: How spicy will it be and can I make it milder? A: It's got a good kick because of the Hot Cheetos and any chili powder or Tajin. To tame it use less Cheetos, or mix with plain crushed chips, or skip the extra chili powder. For more heat add more Cheetos or a pinch of cayenne.

Q: What can I swap for queso fresco and crema? A: Cotija or crumbled feta are good cheese swaps, and sour cream or Greek yogurt stand in for crema. For a vegan option use vegan mayo and a plant based crumbly cheese.

Q: How many people does this feed and how do I serve it? A: About 4 to 6 as a side with 4 cups of corn. Serve with lime wedges, extra Hot Cheetos on top, cilantro and green onions if you like. It also works great as a taco topping or scoopable dip with chips.

Hot Cheetos Esquite Recipe Substitutions and Variations

Corn kernels: use 2 (15 ounce) cans sweet corn drained for about 3 cups, or use 3 cans to get closer to 4 cups; frozen thawed also works (use same volume), or char fresh ears on a grill and cut the kernels off for smokier flavor.
Mayonnaise or crema/sour cream: swap with plain Greek yogurt cup for cup (1/4 cup here), or mix 2 tablespoons mayo with 2 tablespoons Greek yogurt to lighten it, vegan option is blended silken tofu or vegan mayo.
Queso fresco: use crumbled cotija or feta as a 1 cup substitute (cotija is closest, feta is saltier), or use crumbled queso blanco; for a meltier texture try 1 cup shredded Monterey Jack.
Hot Cheetos: substitute 1 to 1 1/2 cups crushed Flamin Hot Doritos or Takis for similar heat and crunch, or use 1 cup crushed chili lime tortilla chips plus 1 tablespoon Tajin, or plain crushed tortilla chips plus 1 teaspoon chili powder for milder spice.

Pro Tips

– Get the corn some real char by using a screaming hot skillet, preferably cast iron. Dont baby it or you’ll end up mushy kernels, but watch it close so it browns not burns. If you gotta use frozen, dry it very well first so it fries instead of steams.

– Crush the Hot Cheetos coarsely not into dust. A few big bits give great crunch and contrast to the creamy mix. Pro trick: pop the bag in the freezer for 10 minutes so they crush cleaner, and always save a big handful whole for sprinkling on top just before serving.

– Taste the crema mix early and often. You can brighten it with lime zest or a touch more lime juice, and add salt slowly until it sings. If the mix feels too heavy, thin it with a tablespoon or two of crema or plain yogurt so it clings to the corn instead of clumping.

– If you make this ahead, keep the crunchy stuff separate until the last minute. Fold everything gently right before serving so the queso and Cheetos keep their texture. And if you’re feeding a crowd, offer extra lime wedges and more crushed Cheetos on the side so people can dial the heat and crunch themselves.

Hot Cheetos Esquite Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I layered queso fresco with crunchy Hot Cheetos in my Esquites Recipe to pair classic street corn with an unexpected spicy crunch.

Servings

servings

Calories

296

kcal

Equipment: 1. Large skillet (12 inch if you got one) for charring the corn
2. Wooden spoon or spatula for stirrin the corn so it dont stick
3. Chef’s knife and cutting board for slicing green onions and cutting kernels off the ears
4. Measuring cups and spoons for the mayo, crema, lime and spices
5. Mixing bowl and whisk to make the crema dressing and toss the warm corn in
6. Zip top bag plus rolling pin to crush the Hot Cheetos, or a food processor if you prefer
7. Small bowl or ramekin for holding reserved crushed Cheetos and extra queso
8. Serving bowl and a big spoon or scoop for serving with chips or straight up with a spoon

Ingredients

4 cups corn kernels (about 6 ears fresh or two 12 ounce bags frozen)
2 tablespoons unsalted butter
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
2 tablespoons lime juice about 1 large lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder or Tajin
1 cup crumbled queso fresco
1 to 1 1/2 cups Hot Cheetos crushed plus extra for topping
2 tablespoons chopped fresh cilantro optional
2 green onions thinly sliced optional
Lime wedges for serving optional

Directions

If using fresh corn, cut kernels from about 6 ears to make 4 cups (if frozen, thaw two 12 oz bags); pat dry.
Heat a large skillet over medium-high, add 2 Tbsp butter, then the corn; cook 6 to 8 minutes stirring now and then until some kernels get browned and a little charred for flavor. Dont overcook, you want bite.
While corn cooks, crush 1 to 1 1/2 cups Hot Cheetos in a zip-top bag with a rolling pin or pulse briefly in a food processor; reserve a handful for topping.
In a bowl whisk 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 2 Tbsp lime juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp chili powder or Tajin until smooth. Taste and add more lime or salt if needed.
Take the skillet off heat and let corn cool a minute, then add it to the bowl with the crema mix so the warm corn soaks up the flavors.
Fold in 1 cup crumbled queso fresco and about 3/4 cup of the crushed Hot Cheetos, reserving the rest for crunch on top; mix gently so you keep some texture.
Stir in 2 Tbsp chopped cilantro and 2 sliced green onions if using, again you can leave them out if you dont like herbs.
Transfer to a serving bowl, top with extra queso fresco, the reserved crushed Hot Cheetos and a few more green onions or cilantro.
Serve warm or at room temp with lime wedges for squeezing, and scoop with chips or eat with a spoon. Adjust heat by adding more crushed Hot Cheetos or a pinch of Tajin if you want it spicier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.