Gather round Granny Fam, as she shares another recipe that infuses a Traditional Mexican grilled treat- Eloté (street corn), with a classic appetizer- Queso dip, to make a crockpot chronicle recipe worth sharing: Street Corn Queso Dip.
This dip’s got everything you could want and so simple you’ll find yourself making it every week. Crispy, golden kernels of corn, gooey queso cheese that melts like a dream, and a symphony of spices like chili powder, jalapeños, and garlic that’ll make your taste buds do the salsa. Top it off with grated Clique cheese, fresh cilantro, and a drizzle of tangy hot sauce, and ooOOooh Fam— you’re not just eating—you’re celebrating! This dip can be made in just 10 simple steps, so easy even Grandpa can’t mess it up.
Here’s what you’ll need,
Ingredients
- 2 tablespoons of butter
- 1 jalapeños minced
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 tablespoons of Garlic
- 2 tablespoons of Flour
- 1 ½ cups Evaporated milk
- 1 cup Chihuahua quesadilla cheese
- ¼ cup Cotija queso cheese grated
- 3-4 ears of corn
- Cilantro chopped (optional)
- Limes (optional)
Granny’s 10 Steps
First: Cook your corn
Second: Prep/chop veggies
Third: Saute veggies
Fourth: Season veggies
Five: Warm evaporated milk in Crockpot on High
Six: Add in cheese & seasoned veggies
Seven: Grate Cotija queso cheese
Eight: Grill Corn
Nine: Chop Corn
Ten: Combine Corn & Enjoy.
This recipe has become a staple in Granny’s recipe rolodex. Whipped up for Super Bowl parties, Cinco de Mayo, or just a snowy Saturday when we’re craving something fun and festive—this dip is always a crowd pleaser.
