Mexican elote corn flaming hot cheetos salad
Thanks to Jordan who share her version of the Mexican elote corn salad recipe minus the pasta and used canned corn.
Her secret ingredient? She also smashed some flaming hot Cheetos into the mix! She only crushed like 4-5 of them and it gives the recipe a crunch and hotness.
Omgggg it’s so good Points all depend on your plan and what kinda cheese and how much you use, but for a couple points it was so worth it!!!!
Keep reading for the recipe for Mexican elote corn flaming hot cheetos salad!
It came out to 6 PersonalPoints™ per serving (1 cup) amd makes four servings and is Sooo good!
Look no further for a perfect potluck dish. It combines the street delicacy of grilled corn smothered with mayo, then topped with spices, cheese, and lime juice—and merged it with a chilled American-style salad.
You can make this recipe up to 1 day in advance, leaving out the cilantro until just before serving so its fresh flavor really pops.
Ingredients
4 spray(s) Cooking spray
3 cup(s) canned corn
½ cup(s), chopped Uncooked scallion(s)
1 Jalapeño pepper(s) seeded and finely chopped
2 medium Garlic clove(s) finely chopped medium,
3 Tbsp Light mayonnaise
1 Tbsp Fresh lime juice
½ tsp Kosher salt
2 oz, crumbled feta cheese
¼ cup(s), chopped Cilantro
¾ tspChili powder
4-5 flaming hot Cheetos
Instructions
Use a nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.
In a large bowl, whisk the mayonnaise, lime juice, and salt. Add the pasta and corn and toss to combine. Stir in the cheese and cilantro. Sprinkle with the chili powder. Add flaming hot cheetos and crush them in! Refrigerate the salad for at least 30 minutes before serving.
Serving size: about 1 cup
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