¼cupcrumbled cotija cheese,plus extra for sprinkling
1lime,zest freshly grated (you can use the juice to spritz after)
2cupsflaming hot cheetos
Preheat your grill to the highest setting. Shuck the corn (I left the husk at the bottom for photos, but honestly, it’s messy to eat this way!). I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else!
Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears.
While the corn is grilling, stir together the mayo, cotija cheese and lime zest.
Place the cheetos in the bowl of your food processor and pulse until small crumbs remain (or place them in a sealed bag and crush them!). Place the crumbs on a plate that is large enough to roll the ears of corn in.
Remove the corn from the grill and spread the cotija mayo (about 2 tablespoons each) all over the ears of corn. Roll the corn through the crushed cheetos. Sprinkle with extra cotija cheese. Serve immediately with fresh lime for spritzing!