Elote Queso Dip

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Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip!

Prep Time10

Cook Time15

Total Time25

Course: 30+ Easy Dip Recipes You Can't Stop Eating

Keyword: cheese, corn, dip, elote, queso

Servings:

Author: Carrian Cheney

Equipment

Ingredients

2 Tablespoons Butter unsalted
2 teaspoons Vegetable Oil
½ Jalapeño seeded for less spice, thinly sliced
2 Tablespoons Cornstarch
2 Cups Evaporated Milk (whole works as well)
2 Cups Sharp Cheddar Cheese shredded
2 Cups Chihuahua Cheese shredded, or use mozzarella if you can’t find it but it is life-changing to use chihuahua
2 Cups Monterey Jack shredded
¼ teaspoon Salt
1 Cup Corn fresh or frozen
Mexican Crema for garnish
Cilantro Leaves for garnish
¼ Cup Queso Fresco crumbled, or cotija
Chili Powder for garnish (optional)
Tortilla Chips for serving

US Customary - Metric

Instructions

Sprinkle the cornstarch over the cheeses in a large bowl and toss to coat.
2 Tablespoons Cornstarch
Heat the butter and vegetable oil in a large skillet over medium high heat.
2 Tablespoons Butter, 2 teaspoons Vegetable Oil
Add the jalapeños and sauté for 5-10 minutes, until soft. Remove the jalapeños to a plate.
½ Jalapeño
Carefully add the milk, slowly so it doesn't sputter everywhere while whisking until completely combined with the butter. Remove from heat and stir in the cheeses until smooth and melty.
2 Cups Evaporated Milk, 2 Cups Sharp Cheddar Cheese, 2 Cups Chihuahua Cheese, 2 Cups Monterey Jack
Season with salt to taste and stir in most of the corn, reserving some for the top.
¼ teaspoon Salt, 1 Cup Corn
To serve, place the reserved corn on top, drizzle with crema if desired, cilantro, queso fresco or cotija and chili powder. Serve warm with chips!
Mexican Crema, Cilantro Leaves, ¼ Cup Queso Fresco, Chili Powder, Tortilla Chips

Video

Notes

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days.

Nutrition