Elote Queso
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(21)
Ingredients
6-8 servings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups milk (recommended 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
- Limes to squeeze over chips
- CHIPS duh
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Preparation
Chef’s 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.