Street Corn Elote Queso
Servings: 6 servings
Ingredients
Queso Base
- 2 cups corn: 3 ears of sweet corn / 10oz bag frozen sweet corn defrosted
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 4 oz can diced jalapeños
- 1 4 oz can diced green chilies
- 1/2 tsp ancho chili powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tablespoon flour
- 12 oz can evaporated milk half & half can be substituted
- 1 cup quesadilla cheese (Oaxaca), shredded
- 1 cup shredded colby jack cheese
- 1/2 cup grated cotija cheese plus more for sprinkling
- zest from whole lime, juice from 1/2 lime
Elote Toppings
- crumbled queso fresco OR grated cotija cheese
- chili powder to taste about 1/2 tsp dusted evenly
- Valentina hot sauce
- scallions
- lime wedges
- tortilla chips for serving
Instructions
- Pan-grill corn by cooking at high heat on a skillet, turning it every few minutes until it browns on a few sides. Set aside to cool.
- In the same skillet reduced to medium heat, add butter, scallions, garlic, jalapeños and green chilies. Saute until garlic is fragrant, a few minutes. Add the seasonings and stir.
- Add flour and cook for another minute. Add evaporated milk and bring to a low boil, stirring to combine. Add cheese and stir until melted. Then add lime juice and zest. Taste and adjust seasonings if needed.
- To assemble, top it with corn, crumbled queso fresco or grated cotija cheese, chili powder. Drizzle over Valentina hot sauce, scatter some extra scallions. Place a few lime wedges on the side and serve with tortilla chips. (See notes for warming instructions)
Notes
Reheating: you can transfer cheese dip to a crock pot to keep warm before adding the elote toppings. If it sits at room temperature it will start to solidify. If needed, add a little liquid (milk) to allow it to come together and reheat until creamy.
Nutrition
Calories: 221kcal