Elote Queso

Elote Queso

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 jalapeño, minced

2 cloves garlic, minced

2 tablespoons flour

1 1/2 cups milk (evaporated milk recommended)

1 cup shredded cheddar or Monterey Jack Cheese

1 teaspoon salt

2–3 ears of corn, roasted (2 cups)

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese

chili powder

Instructions

Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).

Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the quesadilla cheese until smooth and melty. Low and slow!

Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping!