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Grilled corn salad with a crunchy topping

A classic grilled corn salad with a cheesy, spicy Cheetos twist. 



  • 1 cup corn (about 2 cobs)
  • 2 tablespoons cilantro, chopped
  • 1/3 cup tomato, diced
  • 1 tablespoon sour cream
  • 1/3 teaspoon smoked paprika
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon lime juice
  • Pinch of salt
  • 1 cup Flaming Hot Cheetos, for garnish


  1. Preheat the grill to medium-high heat.
  2. Peel the husks off the corn and discard.
  3. Place corn on the cob on the grill and char, rotating often until kernels are plump and cooked.
  4. Remove the corn and allow to cool.
  5. Hold the corn by the top and cut the kernels from the corn with a sharp knife, placing the corn in a bowl and discarding the core.
  6. Add chopped cilantro, sour cream, paprika, mayonnaise, lime juice, and salt. Stir to combine. 
  7. Serve right away or cover and place in the refrigerator for one hour before use.  
  8. Top with Cheetos before serving. Enjoy! 

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