This elote queso combines two of the best things ever: Mexican street corn and cheesy queso dip. All the flavors of beloved street corn combine into one easy dip to serve to friends and family. The best part? The whole recipe comes together in 20 minutes!
Table of contents
Your Favorite Queso, Street Corn Style!
This corn queso is a river of silky smooth cheese dip that’s studded with chunks of juicy corn kernels and spicy jalapeño. I was inspired by my favorite Mexican elote, which is made by grilling corn on the cob and slathering it with mayo, chili powder, lime, cotija cheese, and chopped cilantro.
My easy recipe is made with three kinds of cheese and half and half to create the ooiest, gooiest queso dip ever.
For the best flavor and texture, I sautéed the corn kernels before adding in the cheeses. I also finished off the batch of queso with some chopped fresh cilantro and ancho chili powder to balance out the richness of the melted cheese. So, so good!
The Key Ingredients (+ Substitutions)
- Corn. I love making this street corn queso dip at the peak of summer when corn is the best.
- Jalapeño. Jalapeño adds a hint of spice to queso and is a must for flavor! Because the cheese tempers the spice, I promise it won’t be too spicy!
- Ancho Chili Powder. Because street corn is often coated in chili powder, I made sure to add some to the queso for flavor.
- Lime. This recipe calls for both lime zest and juice which gives the queso a zippy and fresh flavor.
- Cheese. This recipe uses a blend of Velveeta and Oaxaca cheese for creaminess) and crumbly cotija cheese for flavor. In a pinch, you could use just Velveeta and Monterrey Jack.
- Cilantro. Top your queso with fresh cilantro leaves for herbaceous flavor.
Only Have Canned Corn? That’s Okay!
I find that fresh corn is better for making street corn queso, but canned corn will work too. Just make sure to drain it really well before using. I think frozen would work also work, but you’d need to thaw and drain it well before using.
Tools Needed
The 3 Simple Steps to Making Corn Queso Dip
Jenny’s Tip: Make sure to shave the corn from the cob, dice your onions and jalapeños, and shred your cheese before starting the recipe. Once you start cooking, this queso comes together quickly!
- Saute the corn, onions, and jalapeño. You’re looking for the corn and onions to soften and develop a little color.
- Add your liquid and spices. Once the half and half goes in, it needs to be brought to a gentle simmer.
- Melt your cheese. To the simmering half and half mixture, stir in the Velveeta, Oaxaca cheese, and cotija. Stir, stir, stir to combine and then add the lime zest and juice. You might also want to season it with a little salt and pepper.
Make It a Meal with These Dishes
This queso dip can be served as an appetizer or side dish alongside your favorite Mexican-inspired dishes. We love the following recipes in our house:
- Mains: Beer Battered Shrimp Tacos, Mexican Picadillo, and Pollo Asado
- Sides: Borracho “Drunken” Beans, Mexican Rice, and Instant Pot Refried Beans
- Drinks: Coconut Margaritas and Frozen Strawberry Mango Margaritas
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More Tex-Mex Appetizers to Make
- Copycat Chipotle White Queso Dip (made with cream cheese instead of Velveeta)
- Texas Nachos
- Fresh Corn Salsa
- Instant Pot Carnitas Tostadas
- Super Simple Guacamole
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Elote Corn Queso Dip Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups fresh corn kernels
- 1/2 white onion diced
- 1 jalapeño minced
- 2 teaspoons ancho chili powder
- 2 cups half and half
- 6 oz Velveeta cheese cubed
- 6 oz Oaxaca cheese shredded
- 1 cup crumbled Cotija cheese plus more for sprinkling
- Zest and juice of 1 lime
- Salt and Pepper to taste
- Fresh cilantro leaves for topping
- Corn tortilla chips for serving
Instructions
- Melt butter and olive oil together in a medium skillet over medium-high heat. Add the corn, onion, and jalapeño, and cook until the corn and onion are starting to brown, stirring occasionally.
- Add chili powder to the skillet and stir to combine. Stream in the half and half and bring to a gentle simmer.
- Once the half and half is simmering, add the Velveeta, Oaxaca, and Cotija cheese to the skillet. Stir until melted. Add the lime juice and zest and season to taste with salt and pepper.
- Transfer to a serving bowl and top with more cotija cheese, cilantro, and a little sprinkling of ancho chili powder, if desired.
Notes
- Elote queso thickens as it sits–re-warm in the oven if it gets too thick.
Nutrition
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Rate & Review This Recipe
Hands down my favorite appetizer ever. Cheese dip is always my fave but this recipe is amazing!
Can you make this in an instapot and keep warm for a party?
Yes! Just use the ‘keep warm’ function during the party.