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Elote queso dip with roasted corn, melted cheese, cilantro, and tortilla chips for dipping

Elote Queso with Roasted Corn and Creamy Cheese Dip

Elote queso is a creamy roasted corn dip with a smooth melted cheese texture and bright, fresh toppings. It is an easy, shareable appetizer perfect for gatherings and dipping with chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people could easily share this
Course: Dip
Cuisine: Mexican
Calories: 166
Ingredients Method Notes

Ingredients
  

Cheese Dip
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups milk (evaporated milk recommended – see notes)
  • 1 cup shredded Chihuahua cheese
  • 1 teaspoon salt
  • 2-3 ears of corn, roasted (2 cups)
Toppings
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup queso fresco
  • chili powder
Serving
  • limes to squeeze over chips
  • CHIPS

Method
 

Preparation
  1. Heat the butter and olive oil together in a large skillet over medium heat. Add the jalapeño and garlic, then cook for 5-10 minutes until softened and fragrant, avoiding browning the garlic.
Cooking
  1. Stir the flour into the skillet mixture until coated, about one minute. Slowly pour in the milk while whisking to create a smooth, bubbling sauce.
  2. Remove the skillet from heat and stir in the Chihuahua cheese until fully melted and smooth.
  3. Season with salt and mix in most of the roasted corn.
Topping
  1. Finish the dip with the remaining corn, cilantro, queso fresco, and chili powder arranged on top.
Serving
  1. Serve the elote queso warm with tortilla chips for dipping.

Notes

Milk: Evaporated milk, 2% milk, or whole milk work best here. Making Ahead / Reheating: The dip will thicken as it sits. Warm it in the oven or return it to the skillet to loosen the texture again; a little extra milk or liquid can help. It can be made ahead and topped with the elote toppings just before serving. Corn: Corn can be pan roasted, grilled, or prepared with frozen pre-charred or pre-roasted corn. Sour cream: A little sour cream can be stirred into the queso or drizzled over the top. Lime: Keep lime juice out of the queso and squeeze it over the chips instead for a bright contrast.