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.
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.
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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