Description

Experience the rich and creamy delight of Elote Queso—a warm cheese dip infused with the smoky sweetness of roasted corn, the heat of jalapeños, and a blend of spices. Perfect for dipping with tortilla chips or drizzling over your favorite Mexican dishes

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn kernels (from about 3 ears of corn)
1 jalapeño, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups evaporated milk
1 cup shredded Oaxaca or quesadilla cheese
1/2 cup shredded colby jack cheese
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt (adjust to taste)
Zest and juice of 1 lime
1/4 cup crumbled cotija cheese
Fresh cilantro leaves, for garnish
Tortilla chips, for serving

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Instructions

Roast the Corn:
- Heat a skillet over high heat. Add the corn kernels and cook, stirring occasionally, until they are charred and golden brown, about 5-7 minutes. Remove from the skillet and set aside.
Sauté Aromatics:
- In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the diced jalapeño and minced garlic. Sauté until fragrant and the jalapeño is softened, about 2-3 minutes.
Make the Cheese Sauce:
- Sprinkle the flour over the jalapeño and garlic mixture, stirring continuously for about 1 minute to cook the flour.
- Gradually pour in the evaporated milk, whisking constantly to prevent lumps. Continue to cook until the mixture thickens slightly, about 2-3 minutes.
- Lower the heat and add the shredded Oaxaca and colby jack cheeses. Stir until the cheeses are fully melted and the sauce is smooth.
Season the Queso:
- Stir in the chili powder, smoked paprika, cayenne pepper, salt, lime zest, and lime juice. Adjust seasoning to taste.
Combine with Corn:
- Fold the roasted corn into the cheese sauce, reserving a small amount for garnish if desired.

Serve:
- Transfer the queso to a serving bowl. Sprinkle the top with crumbled cotija cheese, fresh cilantro leaves, and the reserved roasted corn. Serve warm with tortilla chips.

Notes

Cheese Variations: If Oaxaca cheese is unavailable, Monterey Jack or mozzarella can be used as substitutes due to their melting qualities.
Spice Level: Adjust the amount of jalapeño and cayenne pepper to suit your preferred heat level.

Serving Suggestion: This queso pairs excellently with tortilla chips, but can also be drizzled over nachos, tacos, or grilled vegetables.