Cooked - Elote Queso Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Elote Queso Dip

18.0

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)

Sprinkle the cornstarch over the cheeses in a large bowl and toss to coat.
Heat the butter and vegetable oil in a large skillet over medium high heat.
Add the jalapeños and sauté for 5-10 minutes, until soft. Remove the jalapeños to a plate.
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.
Season with salt to taste and stir in most of the corn, reserving some for the top.
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!

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 22 weeks ago

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