Ingredients (~6-8 servings)
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp olive oil
- 3 cups fresh corn kernels
- 1 white onion, diced
- 1 jalapeño, minced
- 1 Tbsp ancho chili powder
- 3 cups half and half
- 9 oz Velveeta cheese, cubed
- 9 oz Oaxaca cheese, shredded
- 1 1/2 cups crumbled Cotija cheese (plus more for sprinkling)
- Zest and juice of 1 1/2 limes
- Salt and pepper to taste
- Fresh cilantro leaves for topping
- Corn tortilla chips for serving
Brown the Corn and Aromatics
Melt the butter and olive oil together in a medium skillet over medium-high heat.
Add the corn, onion, and jalapeño; cook until the corn and onion are starting to brown, stirring occasionally – this takes ~6-8 minutes.
You want some actual browning here, not just softened vegetables. The corn should have golden spots and the onion should be translucent with brown edges.
Add the Chili Powder and Half and Half
Stir in the ancho chili powder and cook for ~30 seconds until fragrant.
Stream in the half and half and bring to a gentle simmer – don’t let it boil hard or it might curdle.
Once it’s simmering, reduce the heat to medium-low.
Melt the Cheeses
Add the Velveeta first since it takes the longest to melt, followed by the Oaxaca and Cotija cheeses.
Stir constantly until everything is melted and smooth – this takes ~3-4 minutes.
The Velveeta will melt first, then the Oaxaca will disappear into the mixture. The Cotija adds a salty, crumbly texture even when melted.
Add the lime juice and zest, then season with salt and pepper to taste.
Serve
Transfer to a serving bowl and top with more crumbled Cotija, fresh cilantro, and a light dusting of ancho chili powder.
Serve immediately with corn tortilla chips while it’s still warm and creamy.
Elote Corn Queso Dip
Ingredients
Ingredients (~6-8 servings)
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp olive oil
- 3 cups fresh corn kernels
- 1 white onion, diced
- 1 jalapeño, minced
- 1 Tbsp ancho chili powder
- 3 cups half and half
- 9 oz Velveeta cheese, cubed
- 9 oz Oaxaca cheese, shredded
- 1 1/2 cups crumbled Cotija cheese, plus more for sprinkling
- Zest and juice of 1 1/2 limes
- Salt and pepper to taste
- Fresh cilantro leaves for topping
- Corn tortilla chips for serving
Instructions
- Melt butter and olive oil in a medium skillet over medium-high heat.
- Add corn, onion, and jalapeño; cook until browning, about 6-8 minutes.
- Stir in ancho chili powder and cook 30 seconds.
- Pour in half and half, bring to gentle simmer.
- Reduce heat to medium-low.
- Add Velveeta, then Oaxaca and Cotija cheeses; stir until melted and smooth, 3-4 minutes.
- Add lime juice and zest, season with salt and pepper.
- Transfer to serving bowl, top with extra Cotija, cilantro, and chili powder.
- Serve immediately with corn tortilla chips.