Elote Queso
Elote queso is a delicious fusion between queso and elote Mexican street corn!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Fat 27
Carbs 15
Protein 17
Yield 8
Ingredients
- 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
Instructions
- 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.
Watch it
Nutrition Facts
Calories: 359kcal | Carbohydrates: 15g | Protein: 17g | Fat: 27g | Fiber: 1g | Sugar: 5g