Elote Queso

• 2 bags frozen corn

• 1/2 red onion, diced

• 2 jalapenos, seeded and diced

• 1 tbsp butter

• 1 container premade pico de gallo

• 3 tbsp cumin, divided

• 3 tbsp chili powder, divided

• 3 tbsp cheese powder

• 2 tsp sugar

• salt and pepper

• cilanto

• tortilla chips

• 2 blocks velveeta cheese, cubed

• queso fresco, crumbled

• 2 cans nacho cheese soup

Add butter, corn, jalapeno, and onion is cast iron skillet.

Let sit in skillet on med/high until corn starts to pop.

Stir and repeat.

You want the corn almost burned.

Add 1 tsp chili powder, 1 tsp cheese powder, sugar, salt. pepper. and 1 tsp cumin.

Set aside.

Add velvetta cubes and soup to crockpot or pot.

Set crockpot to high.

Add 3/4 of corn mixture and 3/4 pico de gallo to crockpot and stir.

Once queso is melted, add remaining pico and corn to the top of the queso.

Add crumbled fresco and cilantro for garnish.

Enjoy!