Elote Queso

12 reviews / 5 average
This recipe is sponsored by V&V Supremo®

Here, take a chip, because it’s elote queso o’clock which happens to be my FAVORITE o’clock of the summer.

This queso, man. This queso is a grill favorite (elotes) and an app favorite (queso) all bubbled up together in one skillet:

  • a creamy, classic, smooth-melting queso base
  • fresh jalapeños and garlic
  • roasted corn
  • cilantro
  • chili powder
  • queso fresco cheese*

*no such thing as too much cheese.

Grab a handful of lime-drenched chips and YOU ARE IN BUSINESS.

Elote questo in a pan with a chip dipping in.

A very important element in any queso is, obviously, the cheese.

You guys have used this cheese before, right? I occasionally stock up on the essentials at Costco, so there is a 100% chance that at any given time, you will find the world’s largest bag of V&V Supremo® Chihuahua® Brand Quesadilla Cheese in my refrigerator.

This stuff is just THE BEST. And being that it is actual, real, delicious cheese that melts smoothly and perfect for Mexican recipes? It wins over processed cheese every time. No further discussion necessary.

Smooth melt, mild flavor, and quality ingredients. V&V Supremo® Chihuahua® Brand Quesadilla Cheese is the one you want.

(You don’t have to shop at Costco to buy it – although purchasing a hugely huge bag of it is very advisable. Use this handy finder to see where you can pick it up. While you’re there, check out their other awesome Mexican-inspired recipes.)

Ingredients in bowls for elote queso.

So melty cheese, roasted corn, fresh cilantro, jalapeños and garlic, queso fresco and limey chips – here it all is.

Elote queso in a pan with chips.

Your summer plans (and mine, totally mine) summed up in one glorious photo:

Chip dipping into elote queso.

Add a drink and a pair of sunglasses and go ahead living your best elote queso life. Because that’s what it’s all about.

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Elote Queso

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 68 people could easily share this 1x


Elote Queso! A grill + app favorite all bubbled up in one skillet. Creamy melty queso, charred roasted corn, fresh jalapeño and garlic, and some cilantro and chili powder. YUM.



Elotes Queso:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups milk (we recommend evaporated milk – see notes)
  • 1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
  • 1 teaspoon salt
  • 23 ears of corn, roasted (2 cups)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup V&V Supremo® Queso Fresco
  • chili powder


  • limes to squeeze over chips
  • CHIPS duh


  1. Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).
  2. Flour, Milk, and Cheese: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!
  3. Topping and serving: Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.


Milk: Evaporated milk, 2% milk, or whole milk work best here.

Making Ahead / Reheating: It will thicken as it stands. Pop it in the oven or put it back on the skillet if you need to sauce-it-up again! Sometimes a little extra milk or liquid helps, too. It works really well to make this ahead of time and just wait to top it with the elote stuff until right before serving.

Corn: Lots of options here. You can pan roast it to get the browned crispy bits. You can grill it. You can also buy frozen pre-charred or pre-roasted corn from several mainstream grocery stores! Easy.

Sour cream: Also a delicious addition! You can stir a little bit into the queso or drizzle some over the top.

Lime: I prefer NOT to put the lime juice directly into the queso. I like to just squeeze the lime over the chips and then you’ll have really puckery chips to go with the smooth, creamy queso.

  • Category: Dip
  • Cuisine: Mexican

Keywords: elote queso, queso dip, queso recipe

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Thank you to V&V Supremo® for sponsoring this post!

One More Thing!

This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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Recipe rating


  1. Pinch of Yum Logo

    I can’t wait to try this! It sounds so yummy! One question though. Is this one you could make ahead and then stick in your slow cooker on warm for potlucks or would that potentially scorch the queso?

    1. Pinch of Yum Logo

      This is a recipe for cheese dip. I wouldn’t recommend trying to make it dairy free. If you use some fake cheese it’s going to be all grainy and gross.

      1. Pinch of Yum Logo

        Someone has never had vegan queso, lol
        OP: yes, use a quality vegan cheese and it’s delicious.

    2. Pinch of Yum Logo

      It’s weird that I know this, but POY posted a vegan queso recipe awhile ago. Maybe start there and add the corn? I’m allergic to nuts and soy (LAME) so I’ve never tried the recipe and tend to steer clear of most things labeled vegan, but maybe it’s worth a shot for you? Good luck!

    3. Pinch of Yum Logo

      Hi!! I am reading this thinking of using Cadrys cashew quest dip as the base and adding the yummy corn and toppins like shown here. Love the corn and jalapeño idea in a pan for dipping!

  2. Pinch of Yum Logo

    With my love for elote AND cheese AND tortilla chips, I can’t stop thinking about this… I can’t wait to make it! I’ll report back but honestly I already know I’ll rate it 5 stars.

  3. Pinch of Yum Logo

    I was having people over today, and so I decided to try this, and it was so good! I followed the recipe as it was written, and it was so easy. I will definitely make this again!

    I will say, I didn’t take any of the jalapeño seeds out, so it was on the spicy side, so for people who don’t like spicy foods, just don’t include the seeds. I like spicy foods, and so did everyone else, but just a heads up.

  4. Pinch of Yum Logo
    Julie Maanum

    I have now shared this recipe with everyone I know. I made this for dinner tonight and I had to take the bowl off the table before my husband and I ate the entire batch. Absolutely delicious!

  5. Pinch of Yum Logo

    This is SO GOOD! Love how easy the queso base is. Definitely will be making this again!

  6. Pinch of Yum Logo

    I brought this to a small gathering for a Big Little Lies binge watch. I made a double batch and, even after it cooled down, it was still creamy unlike some quesos. When I headed home, most of it was gone despite there only being 3 of us there…

    The queso doesn’t have a lot of kick (nor does elote) but I might add more depending on who will be eating it. Although the recipe as written was perfect for my crew. Also, FYI: I used roasted corn from Trader Joe’s (frozen foods section).

  7. Pinch of Yum Logo

    Holy cow! I have made this twice since it’s been posted – so good!!!
    Thank you for this amazing recipe!

  8. Pinch of Yum Logo

    Love the idea, did not work for me! I used 2% milk, which I think caused me problems. The dip was more of a runny sauce in the end. I did add more cheese, which helped but then when I reheated the next day, everything separated and it turned into a runny sauce again. Also I though 1 tsp salt was way too much. Anyways, if you are making this I think the key is to use the evaporate milk, serve immediately and watch the salt! I really want to try again, because it looks so good.

  9. Pinch of Yum Logo

    I’m glad I no longer eat Taco Bell and resort more to fresh meat food from scratch today especially when it comes to good Mexican food. There’s nothing like authentically made Mexican food created fresh from scratch with that good home taste. 🙂

  10. Pinch of Yum Logo

    Has anyone made this with a cheese other than the brand listed? I’m in Canada and that specific brand is not available here.

    1. Pinch of Yum Logo

      I made this with a block of Monterey Jack cheese and it was great! I don’t know how much it differs from the brand they used, but we liked it!

  11. Pinch of Yum Logo

    Hi! They look so delicious. I bet they’ll go well with cold drinks or hot coffee in bit.ly/2JL8Vm2bit.ly/2JL8Vm2

  12. Pinch of Yum Logo

    This was delicious! I needed to make it gluten-free for a cookout, so I skipped the flour and added 4 oz of cream cheese instead. It turned out great!

  13. Pinch of Yum Logo

    I made this for a little gathering for the Big Little Lies finale and everyone loved it. I made a double batch and 3 of us ate most of it. (Yea, I’ll say it…that’s a lot of queso per person!)

    The V&V Supremo Chihuahua cheese was a little pricey & I had to go to a grocery store off my beaten path–but it was soooo good. I am sure you could make it with another cheese but I’ll stick with the V&V if I can. I cheated and used the roasted Mexican corn at Trader Joe’s (frozen food aisle). Also, the dip doesn’t have much kick so I may add more jalapenos or a bit of cayenne in the future. Although the heat level was perfect as written for my crew.

  14. Pinch of Yum Logo

    you listed “Milk: Evaporated milk, 2% milk, or whole milk work best here.”, which one did you use?

  15. Pinch of Yum Logo
    Debs Fellowes

    Hi there, I would love to make this but in the UK we don’t have this cheese V&V Supremo® Chihuahua® Brand Quesadilla Cheese, would you have any idea what I can use instead please? Thank you

    1. Pinch of Yum Logo

      Hi, Mary! We haven’t tried making this in a cast iron skillet yet, so we aren’t sure how it’ll turn out. The cheese might end up taking on flavors from the pan and might stick to the bottom. We’d recommend a large non-stick skillet instead.

  16. Pinch of Yum Logo

    Hi, I was wondering if I’m able to make this in a crockpot and how would I do it. Thank you.