Description
A creamy, flavorful Mexican dip inspired by street corn.
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
- To start off, grab a large skillet and pour in the olive oil. Heat it over medium heat. Once the oil is hot, add in the corn kernels. Cook them until they achieve a nice light char, which should take about 5 to 6 minutes. This char will infuse your dip with a beautiful roasted flavor.
- Next, it’s time to spice things up! Stir in the finely chopped jalapeño, minced garlic, chili powder, smoked paprika, along with a pinch of salt and pepper. Let this mixture cook for an additional 2 to 3 minutes until your kitchen fills with that fragrant aroma.
- Once those delicious scents have enveloped you, it’s time to form the base of your queso. Sprinkle the all-purpose flour over the corn mixture and stir it in to ensure all the goodness is coated.
- Gradually whisk in the whole milk, stirring continuously until it begins to simmer gently. This will thicken your mixture beautifully.
- Now, for the creamy delight! Add the cubed cream cheese to the pan and wait a few moments for it to melt before stirring it in thoroughly.
- After that, toss in the shredded Mexican blend cheese and keep stirring until everything transforms into a smooth and creamy dip.
- If you want an extra layer of creaminess, add the optional mayonnaise and then squeeze in the lime juice for a fresh, zesty kick.
- After achieving that perfect velvety texture, remove your queso from heat. It’s time to give it a beautiful finish! Top it off with the crumbled cotija cheese and chopped cilantro. If you enjoy a hint of heat, drizzle some hot sauce or sprinkle Tajín over the top.
- Serve your mouthwatering Elote Queso warm, alongside tortilla chips, warm tortillas, or use it as a scrumptious topping for tacos.
Notes
Adjust the spice level by modifying the number of jalapeños used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 10 g