5-Star Elote Queso Dip: The Perfect Cinco de Mayo Queso Dip
Feb 09, 2025, Updated May 04, 2025
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Dip, Devour, Repeat: This Mexican Street Corn Queso Is a Cinco Must-Have
Why You’ll Love This Queso Dip Recipe
This isn’t your average queso—this is Elote Queso Dip, packed with bold flavors from smoky bacon, melty cheeses, charred corn, and zesty lime. Inspired by Mexican street corn, it’s creamy, spicy, and guaranteed to steal the show at your Cinco de Mayo celebration (or any party, honestly!).
- Crowd-pleasing
- Cinco de Mayo–ready
- Customizable heat level
- Creamy, cheesy, smoky perfection
If you’re anything like me, one dip and you’re hooked. This dip is warm, comforting, and layered with flavor—from the bacon to the jalapeños to that iconic citrus-spiced Tajín.
Elote Queso Dip Quick Info
Elote Queso Dip Ingredients
- 4 ears of corn on the cob (or frozen if needed)
- 2 jalapeños (adjust for spice)
- 2 limes (zest and juice)
- 1/4 cup cilantro (chopped)
- 1/2 lb bacon (crispy, crumbled)
- 1 cup pepper jack cheese
- 8 oz Velveeta
- 8 oz cream cheese
- 1 cup whole milk
- 1 onion, finely chopped
- 1 bell pepper, diced
- 1/2 cup cotija cheese (crumbled)
- 8 oz Colby Jack cheese
- 1/2 cup shredded Mexican blend cheese
- Corn tortillas (for homemade chips or store-bought)
- Oil for frying
- AP seasoning
- Tajín
- Cumin
- Salt
Step-by-Step Instructions for Street Corn Queso Dip
Step 1: Prep Your Ingredients
Dice your onion, bell pepper, and jalapeños.
You can adjust some of these to your preference (ex: add more bacon or chorizo – add or remove spice with the jalapeño etc).
Zest and juice your limes. Chop the cilantro and crisp up your bacon.
If using fresh corn, remove kernels from the cob. (I like fresh corn whenever possible, but you can use frozen if you need to.)
My Pro Tip
Recipe Tip
Grate your own cheese for the smoothest melt—store-bought shreds often contain anti-caking agents that interfere with creaminess.
Step 2: Char the Corn and Veggies
In the same skillet used to cook the bacon, add corn, onion, and bell pepper. Sauté over medium-high heat until slightly charred and tender.
Add cumin, lime juice, lime zest, and AP seasoning. (season as you go) Stir to combine.
Mr. Make It Happen
2pc. Hybrid Skillet
Step 3: Melt the Cheese
Reduce heat to low and add Velveeta, cream cheese, and slowly stir in milk to achieve a smooth, velvety consistency.
If the mixture seems too thick, add a bit more milk to loosen it up.
Once smooth, stir in pepper jack, Colby Jack, and Mexican blend cheeses.
Fold in the crumbled bacon and a handful of cotija. Adjust seasoning to taste.
Step 4: Fry the Chips
Cut tortillas into wedges. Fry in 350°F oil until golden and crispy. Drain on a wire rack and season immediately with salt and Tajín for that extra street corn flair.
Serve the warm Elote Queso Dip with your crispy tortilla chips, and get ready for the flavor explosion. Every scoop will be a perfect blend of creamy cheese, smoky bacon, sweet corn, and a kick of spice from the jalapeños.
It’s a party in your mouth!
My Pro Tip
Party Tips and Flavor Boosters
- Adjust the Spice: If you’re not a fan of too much heat, remove the seeds from the jalapeños before sautéing. Or, if you want an extra kick, toss in some extra chopped jalapeños.
- Make It Ahead: You can make the Elote Queso Dip in advance and store it in the fridge. Just reheat gently over low heat, stirring occasionally. If it gets too thick, add a splash of milk to loosen it up.
- Customize the Toppings: Feel free to get creative with toppings! A drizzle of hot sauce, more cotija cheese, or even a handful of pickled red onions would all be delicious additions.
Step 5: Garnish and Serve
Transfer queso dip to a bowl or skillet. Top with fresh cilantro, extra cotija, and a squeeze of lime.
Serve immediately with homemade or store-bought tortilla chips.
Final Thoughts: The Cinco de Mayo Showstopper Dip
This Elote Corn Queso Dip is creamy, cheesy, and bursting with bold, festive flavors. It’s perfect for Cinco de Mayo, summer BBQs, or cozy nights inside. Every bite brings smoky bacon, zesty lime, and melty cheese together in harmony.
I always say, double the batch—it disappears fast!
Enjoy, and don’t forget to save some for yourself before it’s all gone!
More Elote Recipes to Try
Elote Dip (No Milk)
Elote Recipe
Print & Download | Elote Queso Dip Recipe
Elote Queso Dip
Equipment
Ingredients
- 4 ears of corn on the cob
- 2 jalapeños for a little heat — you can adjust to your spice preference
- 2 limes freshly squeezed for brightness and zest
- ¼ cup cilantro chopped, for a fresh, herbaceous finish
- ½ lb bacon crispy and crumbled for a smoky crunch
- 1 cup pepper jack cheese melted for a spicy, creamy texture
- 8 oz Velveeta because it melts so wonderfully into a velvety cheese sauce
- 8 oz cream cheese for that ultra-smooth, rich base
- 1 cup whole milk for creaminess
- 1 onion finely chopped, for a bit of sweetness
- 1 bell pepper diced, for a bit of crunch and color
- ½ cup cotija cheese crumbled for that salty, tangy street corn flavor
- 8 oz Colby jack cheese melted and creamy
- ½ cup shredded Mexican cheese
- Corn tortillas for making homemade chips, or use store-bought
- Oil for frying
- AP seasoning
- Tajin for that citrusy, spicy edge
- Cumin earthy warmth to balance the flavors
- Salt for chips
Instructions
Step 1: Prep Your Ingredients (Adjust to Your Preference)
- Dice your onion, bell pepper, and jalapeños. (add more bacon or chorizo – add or remove spice with the jalapeño etc)
- Zest and juice your limes.
- Chop the cilantro and crisp up your bacon.
- If using fresh corn (preferred), remove kernels from the cob.
- Tip: Grate your own cheese for the smoothest melt—store-bought shreds often contain anti-caking agents that interfere with creaminess.
Step 2: Char the Corn and Veggies
- In the same skillet used to cook the bacon (leaving in the fat for extra flavor), add corn, onion, and bell pepper.
- Sauté over medium-high heat until slightly charred and tender.
- Add cumin, lime juice, lime zest, and AP seasoning (season as you go).
- Stir to combine.
Step 3: Melt the Cheese
- Reduce heat to low and add Velveeta, cream cheese, and slowly stir in milk to achieve a smooth, velvety consistency.
- Once smooth, stir in pepper jack, Colby Jack, and Mexican blend cheeses.
- Fold in the crumbled bacon and a handful of cotija. Adjust seasoning to taste.
- If the mixture seems too thick, add a bit more milk to loosen it up.
Step 4: Fry the Chips
- Cut tortillas into wedges.
- Fry in 350°F oil until golden and crispy.
- Drain on a wire rack and season immediately with salt and Tajín for that extra street corn flair.
Step 5: Garnish and Serve
- Transfer queso dip to a bowl or skillet.
- Top with fresh cilantro, extra cotija, and a squeeze of lime.
- Serve immediately with homemade or store-bought tortilla chips.
Video
Notes
Party Tips and Flavor Boosters
- Heat Control: Remove jalapeño seeds for less spice or add an extra pepper for more kick.
- Make Ahead: Prepare and refrigerate, then reheat gently with a splash of milk.
- Topping Ideas: Drizzle with hot sauce, add more cotija, or toss on pickled onions.
