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Elote Queso

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Elote Queso is a creamy, cheesy dip inspired by Mexican street corn. It combines sweet corn, smoky spices, fresh lime, and plenty of cheese into a warm, irresistible queso perfect for dipping with chips or drizzling over tacos.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 2½ cups fresh or frozen corn kernels

  • 1 jalapeño, finely chopped (remove seeds for less heat)

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1 tablespoon all-purpose flour

  • ¾ cup whole milk

  • 4 oz cream cheese, cubed

  • 1½ cups shredded Mexican blend cheese (or Monterey Jack + cheddar)

  • 2 tablespoons mayonnaise (optional, for creaminess)

  • Juice of ½ lime

  • ¼ cup crumbled cotija cheese

  • 2 tablespoons chopped cilantro

  • Optional: hot sauce or Tajín, for serving

Instructions

  1. Cook the Corn:
    In a large skillet, heat olive oil over medium heat. Add corn and cook until lightly charred, about 5–6 minutes. Stir in jalapeño, garlic, chili powder, paprika, salt, and pepper. Cook for 2–3 minutes until fragrant.

  2. Make the Queso:
    Sprinkle flour over the corn and stir to coat. Slowly whisk in the milk and bring to a gentle simmer.
    Add cream cheese and stir until melted. Then add shredded cheese and continue stirring until smooth and creamy. Stir in mayo (if using) and lime juice.

  3. Finish and Serve:
    Remove from heat. Top with cotija cheese, cilantro, and optional hot sauce or Tajín. Serve warm with tortilla chips, warm tortillas, or as a taco topping.

Notes

  • You can use canned corn, but fresh or frozen gives better texture and flavor.

  • For a smoky twist, grill the corn before adding it to the skillet.

  • Make it spicier by using serrano pepper instead of jalapeño.

Find it online: https://ukfinda.com/elote-queso/