Description
Roasted Corn Queso Fundido is a warm, cheesy dip featuring roasted corn, sautéed onions, jalapeños, and a blend of Monterey Jack and cheddar cheeses. Perfect for parties or casual snacking, this Mexican-inspired dish combines smoky spices and creamy textures served with crispy tortilla chips.
Ingredients
Scale
Main Ingredients
- 2 cups fresh or frozen corn kernels (or 2 ears of corn, husked and roasted)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped (optional, for heat)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup sour cream or Mexican crema
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Tortilla chips, for dipping
Instructions
- Roast the Corn: Preheat the oven to 400°F (200°C). If using fresh corn, place husked ears directly on the oven rack and roast for 20-25 minutes, turning halfway through until charred and tender. Alternatively, thaw frozen corn or drain canned corn to use.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion, jalapeño (if using), and minced garlic. Sauté until softened and fragrant, about 4-5 minutes.
- Add Corn and Spices: Stir in the roasted corn kernels, ground cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes to warm the corn and meld the flavors.
- Incorporate Sour Cream: Mix in the sour cream or Mexican crema and cook an additional minute to combine and slightly thicken the mixture. Remove the skillet from heat.
- Assemble in Baking Dish: Transfer the corn mixture evenly into a baking dish. Sprinkle shredded Monterey Jack and cheddar cheeses evenly over the top.
- Bake the Fundido: Place the dish in the oven and bake for 10-12 minutes until the cheese is melted, bubbly, and slightly golden.
- Finish and Garnish: Remove from oven, drizzle with fresh lime juice, and sprinkle chopped cilantro on top.
- Serve: Serve hot immediately alongside tortilla chips for dipping and enjoy this gooey, flavorful dip.
Notes
- To roast corn on the stovetop, char ears on a hot grill pan if oven roasting isn’t available.
- For extra heat, add more jalapeños or a pinch of cayenne pepper.
- Substitute cheese varieties like Oaxaca or queso quesadilla for a different texture.
- Make ahead by preparing the corn mixture and refrigerate; add cheese and bake just before serving.
- Use gluten-free tortilla chips to keep the dish gluten free.
