Elote Queso is a vibrant and cheesy dip that fuses the creamy richness of queso with the bold, smoky flavors of Mexican street corn. Loaded with charred corn, jalapeños, chili powder, lime, and lots of melty cheese, this dip is the ultimate crowd-pleaser. Whether you’re hosting a summer barbecue, game night, or just craving a snack with serious flavor, Elote Queso delivers on all fronts.

Why You’ll Love This Recipe

This recipe takes the classic, comforting nature of queso and elevates it with elote-inspired flavors—sweet corn, tangy lime, smoky spices, and fresh cilantro. It’s creamy, spicy, zesty, and slightly sweet, making it addictive in the best way. Perfect for dipping with chips or drizzling over tacos, nachos, or roasted veggies, it’s a versatile and exciting twist on traditional queso.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Corn (fresh or frozen)
Jalapeños
Garlic
Butter or olive oil
Cream cheese
Monterey Jack cheese
Cheddar cheese
Mayonnaise
Sour cream
Chili powder
Smoked paprika
Lime juice
Cilantro
Cotija cheese
Salt and pepper

directions

Heat a skillet over medium-high heat and char the corn and jalapeños until golden and slightly blackened.
Add butter or oil, followed by garlic, and sauté until fragrant.
Stir in cream cheese, mayonnaise, and sour cream until melted and smooth.
Mix in shredded cheeses gradually, stirring until fully melted.
Season with chili powder, paprika, lime juice, salt, and pepper.
Fold in charred corn and chopped jalapeños.
Remove from heat and top with crumbled cotija, chopped cilantro, and extra chili powder if desired.
Serve warm with tortilla chips or as a topping for your favorite dishes.

Servings and timing

Serves: 6–8 people as an appetizer
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add cooked chorizo or ground beef for a meaty version.
Make it spicier by including serrano peppers or extra jalapeños.
Use Greek yogurt instead of sour cream for a lighter touch.
Stir in black beans or roasted red peppers for added texture and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat or microwave in 30-second intervals, stirring between each until heated through. Add a splash of milk if needed to loosen the texture.

FAQs

Can I use canned corn instead of fresh?

Yes, just drain it well and dry it slightly before charring to avoid excess moisture.

What’s the best cheese combo for this recipe?

A mix of Monterey Jack and sharp cheddar melts well and adds great flavor.

Can I make this dip ahead of time?

Absolutely! Reheat it just before serving and add fresh garnishes for the best presentation.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free, but double-check your cheese and spices to be sure.

Can I make this vegan?

You can substitute with vegan cheeses, plant-based cream cheese, and sour cream alternatives, though the flavor may vary.

What should I serve with Elote Queso?

Tortilla chips, sliced veggies, warm tortillas, or even drizzle it over tacos and nachos.

How spicy is this dip?

It has a mild to medium kick—adjust the jalapeños and chili powder to your preference.

Can I freeze Elote Queso?

It’s not ideal, as dairy-based dips can separate when frozen and thawed.

How can I make it smokier?

Use smoked paprika and even a bit of chipotle pepper in adobo for deeper smoky flavor.

What’s the difference between Elote Queso and regular queso?

Elote Queso includes Mexican street corn ingredients—corn, lime, chili, and cotija—which adds unique texture and flavor layers.

Conclusion

Elote Queso is a bold, creamy, and crave-worthy dip that brings the joy of Mexican street food straight to your table. With its cheesy goodness and corn-filled punch, it’s the perfect dish to elevate any gathering. Easy to whip up and endlessly customizable, it’s a guaranteed hit with everyone who tries it.

Elote Queso