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
Scale
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.
