Description

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.

Ingredients

Scale

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
2–3 ears of corn, roasted (2 cups)
1/4 cup fresh cilantro, chopped
1/4 cup V&V Supremo® Queso Fresco
chili powder

Extras:

limes to squeeze over chips
CHIPS duh

Cook Mode Prevent your screen from going dark

Instructions

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).
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!
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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dip
Cuisine: Mexican

Keywords: elote queso, queso dip, queso recipe