We Took the Amazing Flavors of the Mexican Street Food Elote

• เวลารวม: 8 minutes

ส่วนผสม

2 Tbsp salted butter

⅓ c minced white onion

1 jalapeño, minced

2 15.25oz canned corn kernels, drained and rinsed

2 cloves garlic, minced

Salt

⅓ c mayonnaise

1 12oz can Carnation Evaporated Milk

Chili lime seasoning to taste

12oz Pepper Jack cheese, shredded

½ c Cotija cheese, divided

1 lime

¼ cilantro, chopped

How to make elote inspired queso dip:

วิธีทำ

In a medium cast iron skillet over medium heat, melt butter and add onion and jalapeño. Saute until slightly softened, about 2 minutes. Increase the heat to medium-high.

Add the corn kernels being sure not to pour in any extra liquid from the rinsing and draining process. Stir once then leave the corn mixture alone to brown for about 3-4 minutes. Stir and repeat until the corn starts to brown.* *Please note if the corn starts to pop out of the pan, turn the heat down and cook longer to brown the corn to avoid getting burned by a flying corn kernel. 😉

Once the corn is slightly browned, turn the heat down to medium. [Optional] Remove about 1/2c of the corn mixture for topping the queso and set aside.

Add the garlic and season with salt. Sautee until fragrant. About 30 seconds. Stir in the mayonnaise until the corn mixture is coated. Stir in Carnation Evaporated Milk and season with chili lime seasoning. Bring the milk mixture to a simmer over medium heat. Simmer for 2-3 minutes.

Turn the heat down to low and add the shredded pepperjack cheese handfuls at a time being sure to stir until melted before adding more. Stir in half of the cotija cheese along with more chili lime seasoning.

Squeeze in half of a lime and stir. Top with the remaining cotija cheese, reserved corn kernels, more chili lime seasoning, and chopped cilantro. Serve hot with your favorite tortilla chips for the ultimate game-day snack!