My new favorite 4th of July recipe is ‘firecracker elote’ – it’s red, white, and blue and great for grilling

AS the Fourth of July approaches, we’re all preparing for the usual pool parties, country music, and barbecue dishes.

But a DIY expert said you can take your patriotic backyard bash to another level with her spicy spin on the classic corn on the cob side.

Creative crafter Sheila Gulati (@the_sheila_method) took her talents to the grill to whip up a crowd-pleasing dish.

“My new favorite Fourth of July side: firecracker elote,” she began in the clip.

With only five ingredients, the dish is a simple one to make and full of flavor.

In a Ziploc bag, crush Takis blue heat chips so that they are the size of crumbs.

Do the same with Classic Lays chips, and again with Flamin’ Hot Crunchy Cheetos.

Set aside your three crushed chip bags and begin to tend to your corn on the cobb.

After grilling, spread a generous amount of mayo at the top portion of the corn and then sprinkle the Cheetos all over.

Moving onto the middle portion of the cob, spread the mayo and then cover with the Lays.

At the bottom, do the same thing, but this time use the Takis as the topping.

You’ll be left with a red, white, and blue corn on the cob that is aesthetically in theme and filled with spicy flavor.

For plating, Sheila laid out the husks of the cob and placed the corn on top so that they wouldn’t stick to the serving dish.

Paired with some sliders and a loaded potato, your Fourth of July meal is complete.