That corn’s quivering. Do you see the corn quiver? I’m afraid to touch it. What’s it gonna do? Is this popcorn? Is this how you make popcorn? Oh, God! Hey, welcome to Mythical Kitchen where dreams become food. Listen, I’m glad you clicked on this video, because that means you and I have an understanding. We are both of the same mind that this is a good idea. In fact, it is such a good idea that I’m shocked we haven’t done it yet. We’ve done the Blue Takis chicken sandwich. We’ve done Flaming Hot Cheeto whatsamajigits. We’ve done Dorito whosamabobits, and never a Flaming Hot Cheeto pizza. But you know what? I wanted to throw myself a softball today. This is gonna be great. Flaming Hot Cheetos, we’re gonna go some elotes on a pizza, shove it in our face. I already have heartburn from the other things I ate today, let’s keep that train goin’. This recipe’s too cool to fool. That was the name of Chester Cheetah’s 1990’s side-scrolling video game. All right, we’ve broken down the recipe to three easy steps. We have a full written recipe down in the description. Let’s get cookin’. Flaming Hot Cheeto pizza dough. We’ve done this before with the Dorito pizza dough, but no, this is not similar at all. Do you know why? ‘Cause this is Flaming Hot Cheeto pizza dough. We are using Flaming Hot Cheeto Limon. Limon actually isn’t technically lime in Spanish. There’s actually a really fascinating morphological history of like limes, not lemons it’s so some people . What I’m saying is we’re going to get some sugar blooming and yeast. That’s a real thing though, that like there’s only like one word for it. Unless any native Spanish speaker tell me I’m a fricking moron in the comments, but I believe there’s literally only one word for both lemon and lime. And it’s like hard to distinguish in certain. Any whom. So I’m gonna take flour. I see bright, I see flour, I see a bad-ass mother who don’t take no stuff off of nobody. That’s a Cool Runnings is a great movie. So what we’re going to do, ah mix that up, add a little bit of salt to that. Get that mashing around. What else are we going to do? Hot, Flaming hot Cheeto powder. We’ve taught you how to make this in the past. It’s weird that we have like a recipe for Flaming Hot Cheeto Powder. The same way someone would have a recipe for like Ma’s chicken and dumplings. Nope. We’ve got Mythical Kitchen’s Flaming Hot Cheeto powder. Tastes like what mom used to make. No, she would make a, what we call it a cigarette ash, she would make cigarette ash Rice-A-Roni, that was her signature dish. And that’s the whole thing. So we’re going to go ahead and add All right guys, anytime I say something depressing about my childhood, I hear Annalise go aww. Thank you Annalise. Just going to mix it up a little bit. And now I’m going to stream in our water. Make a nice little dough, simple pizza dough. You know, a little bit of red, red dye number 39. Cause we got it on a discount. If I have to say a reason why red dye number 40, don’t go like that’s hyper activity in the kids. I ain’t got no kids. That’s the thing. Ow. Food dye. My child is just gonna break. All right, We’re going to bring that up. Oil, forgot to do that. But oil is part of dough, Flaming Hot Cheeto Limon as I said, Limon means lime kind of, but also maybe just citrus, but also lime. And so what I’m going to do is, I’m going to hold it right here. I cannot stress this enough. You gonna want to palm heel strike it. And I can not stress this enough that I could beat a cheetah in hand-to-hand combat, not in the Savannah, but in the Octagon I could take a cheetah. They’re very small, they’re cowardly. There we go, and that’s it. We’re going to add more of these later. Flaming Hot Cheeto Limon is really funny to me because it’s like Cherry Dr. Pepper, where cherry is already part of Dr.Pepper and citric acid was already a part of Flaming Hot Cheetos. So it was basically saying like, hey, we screwed up the recipe the first time. We’re just gonna add a little bit more cherry to the cherry thing. We’re just gonna add a little more citric acid to the citric acid thing. There it is. It’s all in the nasal cavity. So red pizza dough, got some Cheetos in it. This should be good as hell. Why would it not be it’s dough? Cheetos in it, spicy. C’mon, this is great. Just like that, lube it with a little bit more oil. Alright, so we got our pizza dough in a bowl, and now we just need to cover it with like a lid. All right, now we’re going to let it rest. I’ll let a rise for 4 hours. It’s like, 4 hours is pretty good. Overnight in the fridge is probably better. Not probably we like tested it. It was better. You just leaving the fridge for like a while. Corn! I’m going to put it in the pan and then talk about it, cause give me a second. But it’s mostly, well, I’ll tell you what corn is. Corn, it’s like a, technically a berry, maybe a berry, or something, or like a flower. I don’t know what corn is, not going to BS you. I will tell you the difference between field corn and sweet corn. That’s a fun thing. People often get it confused. Field corn is like a corn for grain. Whereas this is sweet corn, corn that you eat. Those are different things. Great, now it’s in the pan. And elotes, so elotes are one of the greatest street foods in the history of the world. Probably my favorite street food field. People can talk about all the taco trucks, they can talk about all the delicious bacon wrapped hot dogs. And those are absolutely delicious. But for my money, you got two. You got the elote man selling corn that is just doused in mayonnaise, you got the squeezable butter, Valentino, hot sauce, Tajin, which is the chili, lime salt, either Parmesan or cotija cheese. And it’s just an absolute freaking delight. And then two; Fruteria, fruit carts, dude. Oh, just come to LA and just eat around our fruit carts, man. So what I’m doing right now with the corn. If you can throw the corn in water, but like to me, I just eat corn raw as it is. And also I like when you hit direct heat on it, it’s going to steam from the inside and cause the corn juice to boil, it gets a nice little texture on it. This is my preferred method to do corn. You do corn any way you want. Also when you take it off the cob, it’s called esquites. This that corn’s quivering. Do you see the corn quiver? I’m afraid to touch it. What’s it going to do? Is this popcorn? Is this how you make popcorn? Oh God. A little bit more char, a little bit more char. Again, this is going on top of a Flaming Hot Cheeto pizza. So it is going to get what we call a second cook. The first cook is going to go ahead and be the hot cast iron. Then the second cook is going to go ahead and be the Flaming Hot Cheeto pizza. So that’s it, you wanna adjust your corn cooking, for said, have, has had cooks. That corn? What’s it doing? It’s moving on itself. We are Casper the friendly ghost. Fah. Son of a biscuit. All right, corns done. Look at that char. All right. There’s a fun little hack to take the corn kernels off of . Corn cobs. Nicole told me this one never seen it before in my life. last night true story, I de-kerneled eight cobs of corn. So like, what would I know about anything? But you put on an upturned bowl in another bowl. And then when you shuck the kernels off, it just falls into the bowl. Yeah, it kind of works. Yeah, that’s right. Okay. Well this is what, this is what I do. I take it and I go, hija and I chop it in half, and then I go hija, hiya, ehh, eh this is, this is what I did all last night. And then I take it and I just go there. There we go. This isn’t a good corn knife. Yeah, get you a good corn knife. Corn knife. You’re going to go ahead on mythical. Shhh, Nicole. I’m trying to sell the merch, go to mythical.com. You can go ahead and you’re gonna buying, your gonna buy a corn knife. What’d you do? Because here’s the thing. This is actually how QVC commercials work. I saw Emeril Chuck in an Instant Pot and he was like, you can make game day wings. And he just threw sopping wet pressure cooked chicken wings on a plate. And it was gross. This is what you do. You take any product and you just show, you go this is the best corn knife you’ll ever need because it works in a special three-part process. First take the corn out of the pan. You stab it with the corn knife and then you gotta massage the corn down. Every one of these don’t massage the corn. And then you take the corn knife and you strip it off. Look at how easy that corn comes off people. Only, you only three payments of 19.99. But with corn knife, here’s what you also get. You get corn fingers because here’s the thing. You take the corn and you can move it with the fingers. Corn fingers, everybody all in one special deal. God. we all labor under the yolk of capitalism. I’m just gonna get the corn, corn. Every time we do something where I just need to fill time and say stuff. I’m just going to say the name of the food that I’m touching corn and corn. Beautiful, now we got all our corns and all I got to do is come in, fiddle this little bowl out that Nicole made put in the bottom of it. For the three parts special, or the next 20 minutes, you can get corn bowl. It’s a bowl of the comes, covered, sopping wet corn. I’ll mail it to you myself. All right. And then a lime, lime. You can put lime in it. We’re effectively going to use this esquite, this delicious mayonnaisey corn as the base for our pizza, kind of like a sauce, except it’s not gonna be the base for a pizza. ‘Cause it’s going to go on top of the cheese. What the hell did I just say? What were even the implications of that? Why did I say that? I don’t care. It’s going to be good food. Just watch the video without sound, it’s probably easier honestly if everyone does that. Add a little bit of black pepper there. Add a little bit of Tajin. If you are not on the Tajin game, this is a delight. We’re using the Parmesan cheese from the little shaky thing. And then we’re going to add a few of this Parkay fresh and creamy taste squeeze. They don’t even imply that you shouldn’t believe it’s not butter. They’re like, you know this isn’t butter and you’ll like it. Add some of the squeezies. Yeah. A little bit of Valentina. Valentina is a really great hot sauce. I’m going to be putting of Valentina on Maricos. There we go. Add a little squirt of crema. And then a lot of the Eloteros, the corn vendors, they will top all of this on the cob with Flaming Hot Cheetos. And that was kind of the inspiration behind this. Also that was the inspiration for actual Flaming Hot Cheetos. Richard Montanez invented them and said that he was inspired by Eloteros. And that is actually what causes him to create Flaming Hot Cheetos. So this is kind of like all in the family recipe. Shoot. That was good. That’s gonna be good on pizza, dude. Dope, red cause Cheetos, but also Cheeto flavor and corns, corn, corn. punched down the dough. We’re gonna roll out this pizza dough and then we’re going to get it onto a, what’s called a pizza pan. And we’re going to turn that into what I like to call a pizza. This is actually a really lovely texture despite the violent red color. Maybe not despite the violent red color, because of the violent red color. And we’re just gonna go out and start working it around. We’ve got a pizza pan somewhere, bet you can’t guess where I’m hiding it. You gonna want a nice thin crust. Nice New York style. Cause this is a traditional New York style pizza. Nope. Can’t flip it. Cause my hands are so sticky. There we go. That’s fine. You know what? Screw it. I feel like I get to you know what? Screw it faster than most people in a kitchen would like, but this is what I mean by screw it, press it out into the pan. Honestly. It’s, it’s kind of easier to make pizza that way. There’s a weird kind of like metastasized growth on that side. Don’t like, don’t like what’s happening there. Where’s this, where’s the, where’s the pizza knife. What if I told you for an additional 15.99 you can have this here pizza knife? You got metastasized growth on your pizza, you’re just going to take the pizza knife. You’re just going to kind of mash the dough around. This part is going to look messed up. This is going to stick. Sauce. We’re not doing any sauce except for this Parkay squeeze 60% vegetable oil spread. What’s the other 40%? That’s for me to know and for you to find out. All right, we’re going to spread this around. Yes. Ah cotija cheese, cotija AKA the Mexican parmesan. Put a nice little dusting, that is as a very salty,` hard cheese. This is a Monterey Jack. And then we’re gonna take some queso, quesodilla, which is a really fantastic melting cheese. We’re using some good melting cheeses on this. You have your like queso, quesodilla, queso chihuahua, asadero. So start exploring the Mexican kind of cheeses if you haven’t already, it’s a fun time. And then we’re just going to take, we’re just gonna take corn. We’re gonna take a lot of corn. So we’re going to bake this at 500 degrees for about like eight minutes and we’re going to pull it. And then the crust should start to develop. And at that point we put more butter on it. Now I got some hot Cheetos on there. I want more butter. I missed out on my chance in the 2020 Olympics to be on the Dutch national handball team, 2024 Paris here we come. Score. Natalie, you didn’t score You didn’t score, go to the replay. I’ve gotten more flexible since the last time we did that bit, that has a very high payoff. Everyone loves that bit. We got a fudged up looking a pizza here, man. Don’t worry. We’re going to do it. We’re going to egg wash the outside, and then we are going to dust Hot Cheetos on this. You’ll see, this is what we do. This is what we do. We go, this is a culinary technique. You go, man, you gotta do it. Cause it’s going to cook real fast. So you gotta get the Cheetos on there. We’re egg washing. Cause if you were to do this right, when you put it in and all these Cheetos burn, you don’t want to burn the Cheetos. And then what you do is you flip it counter-clockwise and you go eh, eh. Yep. You know what? I ate a lot of the hot butter out of a Flaming Hot Cheeto. And that is a good flavor. Dip your Cheetos in butter. Back in the oven, you go. Look at that. Come on. You ever seen anything that impressive in your life? I don’t know what to do. Put some more corn on it. I think that’d be a nice treat for me. Cause that’s hot. If you can’t tell a lot of the butter did seep up from the bottom. We didn’t know what was going to happen with that, but I’m glad that it did. That’s great. And now the rest of the garnishes. What do we do? Mayonnaise, start mayonnaising up your pizza. If you don’t already. Yup. Mayonnaise up that pizza. Mayonnaise already halfway to ranch, parmesan. Yeah, that’s nice. See how the parmesan, clings to this unseasoned ranch. And then what else should we do? What it’s like a choose your own adventure. A little tajin. That’s fun for the kids. Crema to cross hatch? No it’s too much cross hatch. Yeah, like this, like what’s happening here and then get a couple of leaves of cilantro for freshness. Just a couple ’cause then it’s green. What I would do to be like a total schmuck about this, even though it really does not make the eating experience better is I put a couple of like lime wedges just like randomly on the pizza, you know? Is it it’s like, look here, look, we got limes. You know this is it, man. Oh shoot. Oh, do do, do, do all the all yeah man. Ohh come on. Come on. That’s nice. That’s a good pizza. Everyone QVC, four easy eights 29.99 with one knife with one corn knife and a couple corn towels, with a corn spoon. We made this pizza. You can buy it from Emeril he needs more money. Anyways, we made this, Flaming Hot Cheetos, elotes pizza. This pizza is going to be dummy good. Trevor they still say dummy. Yeah That’s what’s up. Flaming Hot Cheeto Pizza, elotes. My mouth, a lot of mayonnaise. My mouth, a lot of mayonnaise, that’s what we should have called the show. Give a little squeeze of lime on there, Throw that over for good luck. And let’s dig in. I cannot stress to you how much this has soaked in butter. This is purely soaked in butter, which is great. Cause you like corn soaked in butter, why not pizza? Mm, A pretty good pizza, man. All right, y’all I’ll do a little food network. Little drop thing. Wow. I love how balanced this dish is. You’ve got the little bit of spice off off the crust, it’s well cooked. Nice little crispiness on the bottom. But you see it still pulls, the corn offers a nice pop of sweetness. And then you get the creaminess coming in from the crema in the pizza A little bit of freshness and spice coming off the cilantro and the hot sauce as well. No screw that, this pizza. I can’t say the F word. This pizza F’s man. No, this simply rules. The, the corn it’s really evocative of elote. And then you got all the crunchy from the cheeto on there. Also, maybe the first vegetarian dish that we’ve done in here accidentally. Didn’t mean to, next time we’ll probably bacon up this here corn. But, other than that this rules, you should make it. Right. Okay. But hey don’t take my word for it. Take Jasmine’s word for it, you know Jasmine, Jasmine I see you peeking around the corner. Do you want to eat this Flaming Hot Cheeto elote pizza. I do. Please dig in. Oh wait, wait, wait, hold on. No, no, no, no. Take that now. Take, take, take, take, take the pizza. And then I’m going to pretend to lift this with a spork in your mouth. Also everybody, this is Jasmine. Pretend? Hi. This is your first time on camera? Yeah. Give people like a little, like a little spiel about yourself. Like if you were on like a dating show, what would you say? Um, that I like pizza. Okay, okay I’m going to try it, here I’m going to spork this to the edge. Okay And then you just go in There. There it is, like a duck. Mmm. What do you think? Mmm Josh that’s really good. Right? Have you ever had like the eloutes on the street in LA? That’s exactly what it tastes like, on pizza. That’s exactly what it is. These are two of my favorite food groups. Jasmine’s the new favorite. We stan Jasmine. Jasmine, where can they find you on social media? @itsJasminew. Jasmine thank you so much for your first sporkening. And you Can everyone clap? Yay Whoo. All right, thank you all for stopping by the mythical kitchen, we got new episodes out for you every week. We got new episodes of our podcast: A Hot Dog is a Sandwich, every Wednesday, where ever you get your podcasts. Hit us up on Instagram at @mythicalkitchen with pictures of your mythical dishes under #dreamswillcomefood. Just like Liam did when he and his aunt made the French fry latkes from the three frozen French fry hacks. Liam, thank you for supporting Jewry around the world. A diaspora on camera clap for Jews. Yeah, there it is. We love, we love you Buddy. See you all next time. The mythical kitchen’s favorite way to obliterate garlic immortalized in t-shirt form. Get the Palm heel strike T now at mythical.com