Description
Elote Queso is a creamy, cheesy dip inspired by Mexican street corn, blending roasted corn with melted Chihuahua cheese, fresh cilantro, and a hint of jalapeño heat. Perfect for serving warm with tortilla chips, this flavorful dish combines the sweetness of corn with a spicy, savory kick.
Ingredients
Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 jalapeño, minced
- 2 cloves garlic, minced
Thickening and Dairy
- 2 tablespoons flour
- 1 1/2 cups milk (preferably evaporated milk)
- 1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
- 1 teaspoon salt
Corn and Toppings
- 2-3 ears of corn, roasted (about 2 cups)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup V&V Supremo® Queso Fresco
- Chili powder, to taste
- Limes, for squeezing over chips
- Tortilla chips, for serving
Instructions
- Prepare Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the minced jalapeños and garlic, sautéing them for 5-10 minutes until very soft and fragrant, ensuring the garlic doesn’t burn or brown.
- Create the Cheese Sauce: Sprinkle the flour over the softened garlic and jalapeño mixture, stirring to evenly coat everything, cooking for about one minute. Slowly pour in the milk while whisking continuously until a smooth, bubbly mixture forms.
- Incorporate Cheese: Remove the skillet from heat and stir in the shredded Chihuahua® Brand Quesadilla Cheese until it melts and forms a creamy sauce.
- Add Corn and Season: Mix in most of the roasted corn kernels and season with salt, combining everything thoroughly to blend flavors.
- Assemble Toppings and Serve: Scoop the queso into a serving dish and arrange a small mound of the remaining corn on top. Garnish with chopped cilantro, crumbled queso fresco, and sprinkle chili powder to taste. Serve warm with fresh lime wedges and tortilla chips for dipping.
Notes
- Evaporated milk is recommended for a creamier texture but regular milk works as well.
- Adjust the amount of jalapeño based on your preferred spice level.
- Roasting the corn adds a smoky flavor that complements the cheesy dip.
- Use fresh lime juice over chips for added tang and brightness.
- Best served warm to keep the cheese sauce melty and dips smooth.
