Elote Corn Queso Dip
This combines the best parts of Mexican street corn with melted cheese - it's cheap, simple, and takes ~20 minutes to make. Perfect for when you need an appetizer that actually tastes like something.
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.
Notes
Ensure corn and onions have golden brown spots for best flavor.