Elote Queso
What You Will Need
Ingredients
- 2 cups fire roasted corn
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija
- limes, for serving
- tortilla chips, for serving
Seasoning
- chili powder, to taste
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Sauce Mix
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 jalapeño, minced
- 1 tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 2 Tbsp. flour
- 1 1/2 cups evaporated milk
- 1 cup shredded queso quesadilla cheese
- 1 tsp. salt
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/7luvJPPjQzY
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Heat the butter and olive oil in a large skillet over medium heat. Add Lee Kum Kee Minced Garlic, jalapeño, Lee Kum Kee Panda Brand Cooking Soy Sauce and sauté for 5 minutes.
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Add flour and stir until everything is coated – about 1 minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the queso quesadilla cheese until smooth and melty, low and slow.
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Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, cotija, and chili powder. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Best served warm with tortilla chips for dipping. Enjoy!
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