Elote Queso

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Prep Time
10m
Cook Time
15m
Total Time
25m
This Elote Queso recipe combines roasted corn, jalapeño, and garlic with rich and creamy V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Topped with fresh cilantro, queso fresco, and a sprinkle of chili powder, this dip is perfect for scooping up with crunchy chips and a squeeze of lime.
Elote Queso Image
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Ingredients

Servings: 6
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Elotes Queso

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Notes

Milk:Evaporated milk, 2% milk, or whole milk work best here.

Making Ahead / Reheating: It will thicken as it stands. Pop it in the oven or put it back on the skillet if you need to sauce-it-up again! Sometimes a little extra milk or liquid helps, too. It works really well to make this ahead of time and just wait to top it with the elote stuff until right before serving.

Corn:Lots of options here. You can pan roast it to get the browned crispy bits. You can grill it. You can also buy frozen pre-charred or pre-roasted corn from several mainstream grocery stores! Easy.

Sour cream: Also a delicious addition! You can stir a little bit into the queso or drizzle some over the top.

Lime: I prefer NOT to put the lime juice directly into the queso. I like to just squeeze the lime over the chips and then you’ll have really puckery chips to go with the smooth, creamy queso.

Nutrition Facts

  • Calories
    492kcal
    24%
  • Fat
    36g
    1%
  • Saturated Fat
    17g
    0%
  • Carbohydrates
    31g
    1%
  • Fiber
    2g
    0%
  • Sugar
    10g
    0%
  • Protein
    16g
    0%
  • Cholesterol
    71mg
    3%
  • Sodium
    596mg
    29%
Percent Daily Values are based on a 2,000 calorie diet.
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