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Appetizer for 7

Elote Queso Dip

Sweet corn, jalapeño, garlic, and cheese melt into a creamy queso dip finished with cilantro and queso fresco.

$0.64per serving $
25 minstart to table
7servings

MexicanVegetarianBudgetAppetizersSnacksGame day

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 jalapeño
  • 2 cloves garlic
  • 2 tbsp flour
  • 1 cup shredded v&v supremo® chihuahua® brand quesadilla cheese
  • 1 tsp salt
  • 2 1/2 ears corn
  • 1/4 cup fresh cilantro
  • 1/4 cup v&v supremo® queso fresco
  • chili powder
  • limes to squeeze over chips
  • chips duh

Steps

  1. Cut the corn from the ears and mince the jalapeño and garlic.
  2. Melt the butter with the olive oil in a 10-inch skillet over medium heat, then cook the corn, jalapeño, and garlic for 5 minutes.
  3. Stir in the flour and cook for 1 minute.
  4. Whisk in the milk and salt, then simmer for 4 minutes until slightly thickened.
  5. Lower the heat, stir in the shredded cheese until melted, and top with cilantro, queso fresco, and chili powder.
  6. Serve the warm queso with chips and lime for squeezing.

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