Elote Queso

elote queso recipe

5 from 1 reviews

Elote queso combines two of the best things: Mexican street corn and cheesy queso dip. An easy appetizer to serve at parties that comes together in 20 minutes!



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


  1. 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.
  2. Add chili powder to the skillet and stir to combine. Stream in the half and half and bring to a gentle simmer.
  3. 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.
  4. Transfer to a serving bowl and top with more cotija cheese, cilantro, and a little sprinkling of ancho chili powder, if desired.


  1. Elote queso thickens as it sits–re-warm in the oven if it gets too thick.


Keywords: appetizers, Mexican food, snacks