We’re taking classic queso up a notch with our favorite street corn recipe. Introducing — Elote Queso, the most delicious appetizer you’ll ever taste.
Amped Up Queso!
If you’re a chip-dipping queen like us, you’re going to adore this elote queso. Like our Slow Cooker Queso recipe, this queso is oozing with multiple kids of cheeses and serves a crowd. The main difference is that it’s made with an elite twist!
In this fun queso recipe, you’ll find hints of jalapeño, cilantro, and queso fresco making it an addicting app.
Why you’ll love it!
This elote queso is truly a fan favorite.
- Easy to share
- 10/10 appetizer
- American cheese: American cheese is the basis of most queso recipes because it’s a processed cheese and melts easily.
- Queso fresco: queso fresco is the star of this recipe as it’s slathered on Elote — Mexican street corn.
Homemade Queso Fresco
Have you always wanted to learn how to make queso fresco? Now is your chance! This queso fresco recipe is easy to make and a perfect addition to so many dishes!
- Taco seasoning
- Evaporated milk
- Lime juice
- Pickled jalapeños
How to Make Elote Queso
Cook the sweet corn in oil for 3-4 minutes in order to brown. Add taco seasoning, salt, and lime juice and set aside.
Bring evaporated milk to a simmer in a medium saucepan. Then, add the slices of American cheese and mix until melted.
Add jalapeños and spices and mix to combine.
Mix with Corn
Finally, add the sauteed corn, cilantro, and queso fresco and mix again. Serve with elote fixings on top.
We recommend serving things elote dip as-is with your favorite tortilla chips. You can also serve it with any of the following as a dip/sauce:
Huevos Rancheros: Homemade huevos rancheros are a delicious savory breakfast made with a yummy tomato-based ranchero sauce, black beans, corn tortillas, and a fried egg.
Cheese Quesadilla: Sometimes simple is best. Here’s a quick recipe for a cheese quesadilla. In this post, we’ll teach you how to make a cheese quesadilla, plus how to stuff it and make it your own!
Chicken Enchiladas: These are the best chicken enchiladas! They are made with rotisserie chicken, Monterey jack cheese, and a delicious salsa verde. You will never make another homemade chicken enchilada recipe again!
Taquitos: These cheese and beef taquitos come together with just 4 ingredients in less than 30 minutes. Make them in the air fryer or pan fry on the stovetop. Enjoy!
Store leftover queso in an airtight container in the fridge for up to 3 days.
To reheat: reheat on the stovetop and add a little more evaporated milk as needed to thin things out.
- 1 tablespoon avocado oil
- 10 oz. frozen corn ~2 cups
- 1 teaspoon taco seasoning
- ½ teaspoon kosher salt
- 1 tablespoon lime juice
- 1 cup evaporated milk
- 16 oz. white American cheese slices
- ¼ cup pickled jalapeño juice
- ¼ cup pickled jalapeños minced
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ cup fresh cilantro minced
- 5 oz. crumbled queso fresco
- Heat the avocado oil in a large pan over medium/high heat. Add the corn and cook until the corn is golden brown. About 3-4 minutes. Add the taco seasoning, salt, and lime juice and cook for another minute. Set aside.
- Heat a large saucepan over medium heat. Add the evaporated milk and bring to a simmer. Slowly add slices of cheese and stir until melted. Continue until all of the cheese is melted.
- Add the jalapeno juice, jalapeños, cumin, and chili powder to the pan and stir to combine.
- Top with sauteed corn, cilantro, and queso fresco.
Tips & Notes
- We tried this recipe with cheddar cheese and American cheese. American melted better and had a smoother texture. Cheddar also has a sharper flavor taking away from the toppings.
- Buying the cheese sliced makes cleaning up easier. You can certainly buy a chunk of cheese and cut it or grate it as well.
- Substitute a 4 oz. can of diced jalapenos with juice in place of the jalapenos. If you do this, add 2 tablespoons of lime juice.