Street Corn Queso Dip
By Mateo's
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Prep Time:
10m -
Cook Time:
30m -
Total Time:
40m -
Quantity:
-4 servings
Street Corn (Elote) Queso Dip: The Appetizer that Everyone Hovers Around.
One Bowl. Endless Chips. Zero Leftovers.
Ingredients
For Dip
2 Jars Mateo’s Salsa Con Queso Medium
2 cups Frozen Corn, thawed
1/2 cup Pepper Jack Cheese, shredded
For Serving
5 oz. Cotija Cheese, crumbled
1 Jalapeño Pepper, seeded & sliced
2 tbsp. Red Onion, minced
1/4 cup Fresh Cilantro, chopped
2 tbsp. Hot Sauce, optional
Corn or Tortilla Chips
Lime Wedges, optional
Instructions
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Heat up the jars of Mateo’s Salsa Con Queso Medium according to the directions on the jar.
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Once heated through, add to a large oven-safe bowl and mix the queso with half the corn and sprinkle the top with Pepper Jack Cheese.
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Preheat oven to 350F and bake for 15 – 20 minutes, or until fully heated through.
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Garnish with the remaining half of the corn, cotija cheese, jalapeno slices, red onion, cilantro, hot sauce, and serve with your favorite corn or tortilla chips and lime wedges.
