Cheddar and Sour Cream Corn on the Cob Seasoning
Not your typical corn on the cob recipe. Have fun eating this corn on the cob, especially if you love cheddar and sour cream.
Servings 6 people
Calories 171kcal
Ingredients
- 5-6 ears of corn silk and husk removed
- ½ cup sour cream
- 4 cups Cheeto Puff Chips
- 1 teaspoon Jerk Seasoning*
Instructions
Instant Pot Instructions
- Place 1 cup of water in instant Pot. Add trivet and place corn on top of trivet. Cover and pressure cook on Manual for 2 minutes. Once timer goes off, quick release.
Oven Instructions
- Preheat oven to 450 degrees. Wrap corn in foil and place on cookie sheet. Roast in oven for 20-25 minutes until done.
Grill Instructions
- Wrap corn in heavy duty foil. Cook over coals/grill gate turning occasionally for about 15 minutes until corn is done.
- While corn is cooking, add Cheeto Puffs to food processor along with jerk seasoning. Process until cheetos look like light breadcrumbs. (See photo below). Spread Processed cheetos on a flat surface.
- Once corn is done and cool enough to handle, spread sour cream over corn with brush. Then roll corn into cheetos. Serve and Enjoy :)
Notes
*Salt can be substituted if you don’t have jerk seasoning.
I use Island Spice Jerk Seasoning.
Suggested Tools:
I use a 6 Qt Instant Pot to prepare corn quickly.
Nutrition
Calories: 171kcal
