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Elote Queso

Melt-in-Your-Mouth Elote Queso: A Must-Try Cheese Dip!

Elote Queso is a creamy cheese dip that combines sweet corn, jalapeños, and garlic for a delightful flavor experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz Quesadilla Cheese Use smooth melting cheese like V&V Supremo Chihuahua.
  • 2 cups Corn Fresh grilled or frozen pre-charred corn.
  • 1 medium Jalapeño Chopped, adjust to taste.
  • 2 cloves Garlic Fresh minced garlic.
  • ¼ cup Cilantro For garnishing, optional.
  • 1 teaspoon Chili Powder Adjust based on spice preference.
  • 1 cup Evaporated Milk Recommended for optimal texture.
  • ½ cup Sour Cream Optional for extra creaminess.
  • 1 medium Lime For squeezing over dip.

Equipment

  • large skillet
  • cutting board
  • knife

Method
 

Steps
  1. Prep your ingredients by slicing corn kernels off the cob, chopping jalapeños, and mincing garlic.
  2. Heat a large skillet over medium-high heat and sauté corn kernels in olive oil for 5-7 minutes until charred.
  3. Reduce heat, add cheese, jalapeños, and garlic to the skillet, and stir until cheese melts for 3-4 minutes.
  4. Gradually add evaporated milk while stirring until you achieve a creamy consistency.
  5. Remove from heat, transfer to a serving dish, and garnish with cilantro. Serve warm with lime wedges and tortilla chips.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 28gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 1mg

Notes

Leftover Elote Queso can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently with milk to maintain creaminess.

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