Elote Corn Queso

(Serves 8)

Bring bold street food flavor to your table with our Elote Corn Queso. Creamy, cheesy, and spiced to perfection with Riega seasoning, it’s the ultimate crowd-pleaser for any occasion.

Print Recipe

You Will Need

1 tbs Riega® elote seasoning

2 tbs unsalted butter

1 med jalapeno

1 small onion, chopped

1/2 tsp salt

2 cloves garlic, minced

3/4 cup whole milk

8oz cream cheese, cut into cubes

8oz mild cheddar cheese, shredded

8oz monterey jack or pepper jack cheese, shredded

1/2 bag frozen corn, more to garnish if wanted

2 tbs chopped cilantro

tortillas chips, for serving

Directions

Prepare all your ingredients and have them ready by the stove.
Melt the butter in a medium pan on medium heat. Add the onion, jalapeno, and 1/4 tsp of salt. Cook while stirring often, until the onions are tender, 4-5 mins. Add the garlic and cook until fragrant while stirring, about 30 seconds.
Add the milk and cream cheese to the pot. Stir until the cream cheese has melted into the mixture until mostly smooth, about 5 minutes.
Reduce the heat to low and start adding in the cheese in medium handfuls, stirring after each one. Once the cheese has melted completely into the mixture, add the next handful, until you have added all of the cheese.
Stir in the corn, Riega® elote seasoning, and 1/4 teaspoon salt. Gently stir until the mixture is combined and the dip is smooth and creamy (if the mixture seems gloppy at all, you may need to increase the heat). If desired, thin the queso with up to 1/2 cup additional milk in 1/4 cup increments, stirring after each until its fully incorporated.
Remove the mixture from the heat (don’t leave the queso on the stove or it may overcook). Garnish with cilantro, extra corn, and dash of Riega® elote seasoning. Serve while hot, with chips.