Elote Queso

Create creamy, smoky Elote Queso in minutes – a crowd‑pleasing cheese‑corn dip that dazzles any gathering.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 1/2 cups milk (evaporated recommended)
• 1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
• 1 teaspoon salt
• 2-3 ears of corn, roasted (2 cups)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup V&V Supremo® Queso Fresco
• chili powder
• limes to squeeze over chips
• CHIPS duh

Instructions

Step 1: Garlic and Jalapeño

Heat the butter and olive oil together until shimmering, then add the minced jalapeño and garlic and gently sauté them until they are very soft and fragrant but not browned. Keep the heat moderate so the garlic becomes mellow and silky, and the jalapeño scents the fat—this is the aromatic foundation that will flavor the entire queso. Stir occasionally so everything softens evenly and the little green flecks of jalapeño and translucent threads of garlic look glossy and tender.

Step 2: Flour, Milk, and Cheese

Sprinkle in the flour and stir thoroughly so each bit of aromatics and fat is dusted and begins to thicken, then slowly whisk in the milk until a smooth, slightly bubbly béchamel-like base forms. Remove from direct heat and fold in the shredded Chihuahua cheese patiently until the sauce turns into a glossy, silky, pourable queso—thick enough to coat a spoon yet soft enough to flow into nooks around kernels of corn. Season with salt, taste for balance, and then gently stir in most of the roasted corn so the sauce becomes flecked with charred yellow kernels and tiny green and brown bits.

Step 3: Topping and Serving

Spoon the warm elote queso into a wide shallow skillet and arrange a little elotes pile on top using the remaining corn, a generous scattering of chopped cilantro, and crumbled queso fresco; finish with a dusting of chili powder and lime wedges at the rim for squeezing. Serve warm with a bowl of crunchy tortilla chips for dipping—the final plate should show creamy, slightly stringy melted cheese dotted with sweet roasted corn, bright herb flecks, and powdery white cheese that provides a crumbly contrast to the glossy sauce.

Notes

• Use evaporated milk for a richer, thicker sauce.
• Roast corn until slightly charred for authentic flavor.
• Keep heat moderate when sautéing garlic to avoid bitterness.
• Fold cheese in off‑heat to maintain a silky texture.
• Serve immediately for best melt; reheat gently if needed.