Elote Queso Recipe

Preheat

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using a broiler, arrange rack 6–8 inches from heat and preheat.

Brush each ear of corn lightly with the melted butter to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, rubbing it over each ear so it’s evenly coated.

Place corn on the hot grill. Cook, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. If using a grill pan, rotate frequently for even char marks. If broiling, place on a baking sheet and broil, turning as needed, until charred.

When corn is done, transfer to a platter and immediately brush with a little more melted butter (reserve the rest for serving).

In a medium saucepan over medium heat, add the olive oil and 1 tablespoon butter. When butter melts and foams, add the minced shallot and sauté until translucent, 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Sprinkle the all-purpose flour over the shallot/garlic and stir constantly for 30–60 seconds to form a roux. The small amount of flour will slightly thicken the sauce without making it pasty.

Gradually whisk in the whole milk, starting with a few tablespoons to loosen the roux, then whisking in the remainder. Continue whisking until the mixture is smooth and begins to thicken, 2–3 minutes.

Lower heat to medium-low. Add the grated cheddar and Monterey Jack in small handfuls, whisking constantly so the cheeses melt evenly. Once cheeses are mostly melted, stir in the softened cream cheese until fully incorporated.

Stir in ground cumin, smoked paprika, hot sauce (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. Keep the queso warm on the lowest heat or in a warm water bath; stir occasionally to maintain a smooth consistency.

In a small bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth. Fold in chopped cilantro.

Brush or spoon the mayo–cream mixture evenly over each grilled ear of corn, coating the kernels.

Spoon warm queso sauce over the coated corn, allowing it to drip into kernels but not so much that it pools excessively.

Sprinkle each ear with crumbled queso fresco, a pinch of chili powder, remaining chopped scallions, and a little extra crumbled cheese if desired. Finish with a squeeze of lime over each ear.

Serve immediately while corn and queso are warm. Leftover queso can be kept refrigerated in an airtight container for up to 3 days and gently reheated over low heat, thinning with a splash of milk if necessary.