If there’s a dish that captures the essence of cozy gatherings and indulgent snacking, it’s this Roasted Corn Queso Fundido Recipe. Imagine melting rivers of creamy Monterey Jack and sharp cheddar cheese mingling with sweet, smoky roasted corn and a hint of jalapeño heat, all brought to life with a splash of lime and the freshness of cilantro. It’s easy to prepare yet feels like a decadent treat that everyone will reach for again and again. Whether you’re hosting a casual get-together or just craving a comforting cheesy dip, this Roasted Corn Queso Fundido Recipe is a total game-changer.
Ingredients You’ll Need
Getting the ingredients right is half the fun, and what’s truly wonderful is how simple but essential each one is to crafting the bold, layered flavors in this dip. From the sweetness of the corn to the melty cheeses and fragrant spices, every item plays a crucial role.
- 2 cups fresh or frozen corn kernels: Roasting these brings out their smoky sweetness, a star player in flavor.
- 1 tablespoon olive oil: Helps soften the onions and jalapeños while adding richness.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth when sautéed.
- 1 jalapeño, finely chopped (optional): For that gentle kick of heat that balances the cheese.
- 2 cloves garlic, minced: Garlic’s aromatic punch elevates the whole dish.
- 1 teaspoon ground cumin: Brings earthy warmth that pairs beautifully with corn.
- 1/2 teaspoon smoked paprika: Adds a delicate smokiness that complements roasted corn.
- 1/2 cup sour cream or Mexican crema: Smooths out the spices and adds creaminess.
- 1 1/2 cups shredded Monterey Jack cheese: Melts silky and mild, essential for that luscious texture.
- 1 1/2 cups shredded cheddar cheese: Sharpness balances the creamy Monterey Jack.
- 1 tablespoon fresh lime juice: A bright finishing touch to cut through the richness.
- Fresh cilantro, chopped: Provides a fresh herbal note and vibrant color garnish.
- Tortilla chips: The perfect crispy vehicle for scooping every cheesy, corn-packed bite.
How to Make Roasted Corn Queso Fundido Recipe
Step 1: Roast the Corn
Start by preheating your oven to 400°F (200°C). If you’re using fresh ears of corn, place them directly on the oven rack and roast for 20 to 25 minutes, turning halfway so they cook evenly and develop beautiful caramelized spots. This roasting step is a game-changer — it transforms ordinary corn into something smoky and sweet. If fresh corn isn’t available, frozen or canned corn works fine after draining and rinsing.
Step 2: Sauté the Aromatics
While the corn roasts, warm the olive oil in a large skillet over medium heat. Add the finely chopped onion, the jalapeño if you’re using it, and the minced garlic. Stir and cook for about 4 to 5 minutes until everything softens and fills your kitchen with that irresistible savory aroma. This mix sets the foundation of flavor in the dip.
Step 3: Combine Corn with Spices
Once your corn is ready (roasted or thawed), add it to the skillet with cumin, smoked paprika, and a pinch of salt and pepper. Toss everything together and let it cook for another 2 to 3 minutes to heat the corn through and allow the spices to bloom. This step melds smoky, spicy, and sweet notes all together.
Step 4: Add Creaminess
Next, stir in the sour cream or Mexican crema and cook for an additional minute. This ingredient adds a lush creaminess, softening the spices and binding the flavors before you transfer to the baking dish. Now you’re just moments from cheesy bliss.
Step 5: Layer on the Cheese
Pour the warm corn mixture into a baking dish and spread it evenly. Then sprinkle the shredded Monterey Jack and cheddar cheeses on top, making sure every bit of the surface gets a generous cheesy coverage. This melty cheese crown is the ultimate comfort factor for this recipe.
Step 6: Bake Until Melty and Bubbling
Pop the baking dish into your preheated oven and bake for 10 to 12 minutes until the cheese is melted, bubbly, and slightly golden around the edges. This is when the Roasted Corn Queso Fundido Recipe truly shines — warm, gooey, and begging to be scooped!
Step 7: The Finishing Touches
Remove the dip from the oven and immediately drizzle the fresh lime juice over the top. Sprinkle chopped cilantro for a burst of color and fresh flavor. These little details elevate this dip into a showstopper.
Step 8: Serve and Enjoy
Serve the dip piping hot alongside crunchy tortilla chips. Watching everyone dive in and enjoy this luscious blend of flavors and textures is pure joy.
How to Serve Roasted Corn Queso Fundido Recipe
Garnishes
Fresh cilantro and a squeeze of lime juice are must-haves that brighten the richness of the cheese and corn. You can also add some diced tomatoes or sliced green onions for extra freshness and crunch.
Side Dishes
This queso fundido pairs wonderfully with simple sides like a fresh green salad or spiced black beans. It’s also incredible alongside grilled meats or tacos, making your meal feel extra special.
Creative Ways to Present
For a fun twist, try serving the Roasted Corn Queso Fundido Recipe in small individual ramekins for each guest or baked directly in mini cast iron skillets. You can also spread it on warm tortillas for an unbeatable cheesy taco experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they might not last long), store the queso in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely, and it reheats beautifully.
Freezing
While freezing melted cheese dishes can sometimes change texture, if necessary, freeze your cooled dip in a sealable freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the dip in a microwave or oven at low temperature until warmed through, stirring occasionally to help redistribute the melted cheese and restore its creamy consistency. Adding a splash of sour cream or crema can revive creaminess if it feels dry.
FAQs
Can I make this Roasted Corn Queso Fundido Recipe vegan?
Absolutely! Substitute the cheese with your favorite vegan cheese blends and swap sour cream for a plant-based alternative. Roasting the corn and using the spices will still deliver amazing flavor.
What if I don’t have fresh corn to roast?
Frozen corn works brilliantly as a substitute. Just thaw and drain it well before sautéing with the onions and spices. It won’t have quite the same smoky depth but remains delicious.
Can I adjust the spice level?
Definitely! Leave out the jalapeño for a milder dip or add more if you love heat. You can also sprinkle some crushed red pepper flakes on top for an extra kick.
Is this recipe good for a party?
Yes! This Roasted Corn Queso Fundido Recipe is perfect for sharing and works well as an appetizer or snack. It’s always a crowd-pleaser that disappears fast.
Can I prepare parts of this recipe ahead of time?
You can roast the corn and sauté the aromatics a day ahead. Then assemble and bake just before serving to save time while keeping everything fresh and melty.
Final Thoughts
There’s nothing quite as satisfying as digging into a warm, cheesy Roasted Corn Queso Fundido Recipe with friends or family. The combination of smoky corn, melty cheeses, and vibrant spices makes it a signature dish worth making again and again. So go ahead, whip up this irresistible dip and watch it become your new favorite for gatherings or cozy nights in!
Print
Roasted Corn Queso Fundido Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Roasted Corn Queso Fundido is a warm, cheesy Mexican appetizer featuring roasted corn kernels sautéed with spices and creamy sour cream, then baked under a golden layer of Monterey Jack and cheddar cheeses. Served with tortilla chips, it’s a perfect crowd-pleaser bursting with smoky, tangy, and savory flavors.
Ingredients
Vegetables & Aromatics
- 2 cups fresh or frozen corn kernels (or 2 ears of corn, husked and roasted)
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped (optional, for heat)
- 2 cloves garlic, minced
- Fresh cilantro, chopped (for garnish)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Pinch of salt and pepper
- 1 tablespoon fresh lime juice
Dairy & Oils
- 1 tablespoon olive oil
- 1/2 cup sour cream or Mexican crema
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
To Serve
- Tortilla chips, for dipping
Instructions
- Roast the Corn: Preheat your oven to 400°F (200°C). If using fresh corn, place the ears directly on the oven rack and roast for 20-25 minutes, turning halfway through, until nicely charred. Alternatively, use fresh frozen corn that has been thawed, or canned corn that is drained and rinsed.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion, jalapeño (if using), and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
- Add Spices and Corn: Stir in the roasted corn kernels along with ground cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to combine the flavors and heat the corn through.
- Incorporate Cream: Mix in the sour cream or Mexican crema, cooking for one more minute to blend it well with the corn mixture. Remove from heat once combined.
- Prepare for Baking: Transfer the corn mixture to a baking dish and spread it out evenly. Sprinkle the shredded Monterey Jack and cheddar cheese evenly on top.
- Bake the Fundido: Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese melts completely and is bubbly and golden.
- Finish and Garnish: Remove the dish from the oven and drizzle with fresh lime juice. Garnish with freshly chopped cilantro for a bright, herbaceous note.
- Serve: Serve the queso fundido immediately, accompanied by tortilla chips for dipping into this luscious, cheesy corn dip.
Notes
- For extra smokiness, char the corn over an open flame or grill before roasting in the oven.
- If you like it spicier, add more jalapeño or include a pinch of cayenne pepper to the spice mix.
- Use Mexican crema for an authentic flavor, or substitute with sour cream if unavailable.
- This dip can be prepared ahead by making the corn mixture and refrigerating; add the cheese and bake right before serving.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
