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Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip for the Super Bowl, Cinco de Mayo, family parties, and more. This Mexican street corn dip is one of my most popular recipes and my go-to cheese dip for parties.
This Elote dip recipe is easy, cheesy, and so satisfying! The secret to perfect queso is in how you prepare the grated cheese and it’s such a simple step you’ll never have clumpy queso again!
I first discovered elote when the movie Nacho Libre came out. I was instantly intrigued by that creamy, cheesy corn on a stick because it looked utterly irresistible. Since then, elote has grown in popularity, and I have loved experimenting with it at home.
One of my favorite ways to enjoy it is by turning it into a gooey queso dip, which is just as addictive, easy to share, packed with flavor, and perfect for taco nights or casual gatherings. Every time I make it, I am transported back to that first “aha” moment, and it has now become a beloved staple in my kitchen.
When served off the cob, this dish is called esquites. In Mexico, it is a popular street food featuring sweet corn kernels coated in a creamy, cheesy, and slightly spicy sauce. This queso recipe is my take on esquites, capturing all the bold, comforting flavors in a warm, shareable dip.
Ingredients For Elote Queso Dip Recipe
This queso is all about simple ingredients that pack a ton of flavor. Sweet corn, melty cheeses, and a little bit of spice come together to make a dip that everyone will want to scoop up. Grab everything you need, and get ready for cheesy, gooey, elote-inspired goodness.
Base & Sauce
- Butter: melted with oil to start the queso
- Vegetable Oil: pairs with butter for sautéing
- Jalapeño: adds heat and flavor when sautéed
- Cornstarch: coats the cheese to help thicken the sauce
- Evaporated Milk: creates a creamy, smooth base
- Sharp Cheddar Cheese: gives sharp, bold flavor
- Chihuahua Cheese: melts beautifully for authentic queso texture
- Monterey Jack Cheese: adds creaminess and stretch
- Salt: seasons the queso
- Corn: stirred into the queso and sprinkled on top
Garnishes & Serving
- Mexican Crema: drizzled over the top for richness
- Cilantro Leaves: fresh herb garnish
- Queso Fresco or Cotija: crumbled on top for extra flavor
- Chili Powder: optional sprinkle of spice
- Tortilla Chips: served on the side for dipping
This queso is game-day ready! It’s perfect with tortilla chips on Super Bowl Sunday, served with your favorite tacos, or drizzled over a hearty burrito.
Looking to add some extra heat to this homemade queso recipe?
Try mixing in extra finely diced jalapeños, a pinch or two of cayenne pepper, roasted green chiles, or even a can of Rotel for a spicy kick that balances perfectly with the creamy cheese sauce.
How to Make Elote Mexican Street Corn Queso?
This homemade queso dip recipe is the ultimate appetizer! It’s made with real shredded cheese (NOT velveeta) tossed with cornstarch in order to perfectly thicken the sauce and melted into a silky, gooey cheese sauce and loaded with sweet elote-style corn. It’s rich, flavorful, and even better than what you’ll find at your favorite Mexican restaurant.
- Prep: Toss the cheeses with cornstarch in a large bowl.
- Cook: Heat butter and vegetable oil in a skillet, sauté the jalapeños until soft, then set aside.
- Whisk: Slowly pour in evaporated milk, whisking until smooth.
- Melt: Remove from heat and stir in the cheeses until creamy and the cheese melts, then season with salt and fold in most of the corn.
- Finish: Top with reserved corn, crema, cilantro, queso fresco or cotija, and chili powder. Serve warm with tortilla chips.
Can I Make This Queso Dip Recipe in a Slow Cooker?
For a hands-off version of this queso, toss the shredded cheeses with cornstarch and place them in the crock-pot with melted butter, vegetable oil, evaporated milk, corn, jalapeños, and salt. Stir gently to combine, cover, and cook on low for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.
For serving, top with reserved corn, a drizzle of Mexican crema, fresh cilantro, crumbled queso fresco or cotija, and a pinch of chili powder if desired. Keep the crock-pot on warm during your gathering so the queso stays smooth and gooey for dipping.
Storing and Reheating This Elote Queso Dip Recipe
Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, pull it out of the fridge and warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often to keep it smooth and creamy. If the queso thickens too much, stir in a splash of milk to bring back the desired consistency.
What to Serve with Elote Queso Dip
Elote queso dip is the kind of appetizer that knocks your socks off! We like to make this one for the Super Bowl! We keep it simple and serve this dip with a big bowl of tortilla chips, but it is just as delicious drizzled over tacos, spooned onto burrito bowls, or used as a topping for nachos.
You can serve it alongside grilled meats like carne asada, chicken, or shrimp for a fun Tex-Mex twist, or keep it simple with warm flour tortillas for dipping. For parties, pair it with guacamole, salsa, and a fresh pico de gallo to create the ultimate appetizer spread.
This elote queso dip is creamy, cheesy, and loaded with bold flavor, making it the perfect Super Bowl appetizer. Serve it warm with tortilla chips, and watch it disappear before your eyes.
Video for How to Make Elote Mexican Street Corn Queso
More Dip Recipes to Try:
- 2 Tablespoons Butter, unsalted
- 2 teaspoons Vegetable Oil
- ½ Jalapeño, seeded for less spice, thinly sliced
- 2 Tablespoons Cornstarch
- 2 Cups Evaporated Milk, (whole works as well)
- 2 Cups Sharp Cheddar Cheese, shredded
- 2 Cups Chihuahua Cheese, shredded, or use mozzarella if you can’t find it but it is life-changing to use chihuahua
- 2 Cups Monterey Jack, shredded
- ¼ teaspoon Salt
- 1 Cup Corn, fresh or frozen
- Mexican Crema, for garnish
- Cilantro Leaves, for garnish
- ¼ Cup Queso Fresco, crumbled, or cotija
- Chili Powder, for garnish (optional)
- Tortilla Chips, for serving
Prevent your screen from going dark
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Sprinkle the cornstarch over the cheeses in a large bowl and toss to coat.
2 Tablespoons Cornstarch
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Heat the butter and vegetable oil in a large skillet over medium high heat.
2 Tablespoons Butter, 2 teaspoons Vegetable Oil
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Add the jalapeños and sauté for 5-10 minutes, until soft. Remove the jalapeños to a plate.
½ Jalapeño
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Carefully add the milk, slowly so it doesn’t sputter everywhere while whisking until completely combined with the butter. Remove from heat and stir in the cheeses until smooth and melty.
2 Cups Evaporated Milk, 2 Cups Sharp Cheddar Cheese, 2 Cups Chihuahua Cheese, 2 Cups Monterey Jack
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Season with salt to taste and stir in most of the corn, reserving some for the top.
¼ teaspoon Salt, 1 Cup Corn
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To serve, place the reserved corn on top, drizzle with crema if desired, cilantro, queso fresco or cotija and chili powder. Serve warm with chips!
Mexican Crema, Cilantro Leaves, ¼ Cup Queso Fresco, Chili Powder, Tortilla Chips
Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days.
Serving: 0.5cup, Calories: 215kcal, Carbohydrates: 6g, Protein: 11g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 49mg, Sodium: 324mg, Potassium: 138mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 506IU, Vitamin C: 2mg, Calcium: 355mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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