Roasted Corn Queso Fundido is the ultimate crowd-pleasing appetizer, bringing together sweet roasted corn, spicy chorizo, and a bubbling duo of creamy Oaxaca and Monterey Jack cheeses. Each bite hits every note: smoky, savory, slightly spicy, irresistibly gooey, and finished with fresh cilantro and bright lime. Whether you’re hosting a summer cookout, game night, or just want to treat yourself to something extra special, this dip has all the flavor and drama of a restaurant favorite—right from your kitchen.
Ingredients You’ll Need
Making Roasted Corn Queso Fundido is delightfully straightforward, but each ingredient really matters in crafting that signature balance of flavor and texture. Here’s what you need and why you’ll love every element in this bubbling skillet of goodness.
- Fresh Corn (2 ears or 1½ cups kernels): Charred for authentic roasted flavor and adds sweet crunch.
- Olive Oil (1 tbsp): Brushes over the corn for roasting, lending color and a light, fruity note.
- Mexican Chorizo (½ lb, casing removed): Gives the dip its spicy, robust base with a hint of smokiness.
- Yellow Onion (1 small, finely diced): Balances out the heat and adds subtle sweetness.
- Jalapeño (1, seeded and finely chopped): Provides a gentle heat and a pop of green.
- Garlic (2 cloves, minced): Adds depth and aromatic warmth you’ll taste in every bite.
- Smoked Paprika (½ tsp): Brings more smokiness, enhancing the roasted flavors.
- Salt (¼ tsp): Just enough to amplify all the ingredients without overpowering.
- Oaxaca Cheese (2 cups, shredded): Melts into dreamy, stretchy goo—substitute with mozzarella if needed.
- Monterey Jack Cheese (1 cup, shredded): Melts smoothly and adds creamy mildness.
- Fresh Cilantro (2 tbsp, chopped): Lifts the finished dish with herbal brightness.
- Lime Wedges: Squeezing over the top just before digging in provides a perfect tangy finish.
- Tortilla Chips: Essential for scooping up every molten bite!
How to Make Roasted Corn Queso Fundido
Step 1: Roast the Corn
First, get that oven preheating to 400°F (200°C). Brush the ears of fresh corn with olive oil, then place them directly on a baking sheet or grill. Roast for 15–20 minutes, turning every so often, until you see lovely charred spots and the kernels are fragrant. Let the corn cool a little, then slice the kernels off the cob—this step is what takes your Roasted Corn Queso Fundido from good to jaw-droppingly great.
Step 2: Cook the Chorizo Mixture
Heat a skillet over medium and break the chorizo into crumbles as it cooks. Once it’s brown and fully cooked (just a few minutes!), toss in the diced onion, chopped jalapeño, minced garlic, smoked paprika, and salt. Give everything a good stir and let it cook another 3–4 minutes, just until the onion softens and everything smells amazing.
Step 3: Add Roasted Corn
Once your chorizo mixture is sizzling and aromatic, stir in all those sweet, charred corn kernels. Mix until it’s thoroughly combined, then remove the skillet from the heat. At this point, you’ll see and smell just how delicious your Roasted Corn Queso Fundido is going to get.
Step 4: Layer the Dip
Take a medium oven-safe skillet or baking dish and layer in half the shredded Oaxaca and Monterey Jack cheeses first. Spoon the chorizo-corn mixture evenly over the cheese, then finish with the rest of the cheese right on top. Those layers are the key to gooey, melty perfection with every scoop.
Step 5: Bake Until Bubbly
Slide the skillet or baking dish into the hot oven and bake for 10–12 minutes. You’ll know it’s ready when the cheese is not only melted but also gorgeously golden and bubbly on top. The aroma is outrageous!
Step 6: Garnish and Serve
Remove from the oven and generously sprinkle with chopped fresh cilantro. Serve your Roasted Corn Queso Fundido immediately—piping hot, with plenty of tortilla chips and lime wedges for squeezing. Dig in before it disappears!
How to Serve Roasted Corn Queso Fundido
Garnishes
Cilantro is a must for a fresh, herbal note, but don’t stop there! For a beautiful finish, add extra jalapeño slices, a dusting of smoked paprika, or crumbled queso fresco on top. A quick squeeze of lime wakes up the whole dish, brightening the cheesy, smoky flavors and balancing out the richness.
Side Dishes
Plenty of crispy tortilla chips are classic (and necessary), but small warm flour tortillas make fantastic scoops for a “make your own taco” vibe. Pair Roasted Corn Queso Fundido with bowls of fresh salsa, guacamole, and maybe a crunchy slaw for a fabulous appetizer spread that’ll transport you to your favorite Mexican cantina.
Creative Ways to Present
If you want to get a little fancy, try serving your Roasted Corn Queso Fundido in mini cast iron skillets or individual ramekins for a personal touch at parties. You can also spoon it over nachos or grilled vegetables, or set up a DIY queso bar with a variety of toppings for guests to customize. For brunch, tuck a spoonful into breakfast tacos or top scrambled eggs!
Make Ahead and Storage
Storing Leftovers
Let any leftover Roasted Corn Queso Fundido cool to room temperature before transferring it to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days. The flavors marry even more as it sits, so don’t be surprised if you find yourself sneaking nibbles straight from the fridge!
Freezing
You can freeze Roasted Corn Queso Fundido, though the texture of the cheese may change a bit once reheated. To freeze, portion into small airtight containers (so you can thaw just what you need later), and store for up to one month. Let it thaw overnight in the refrigerator for best results.
Reheating
For gooey, melty cheese, reheat leftovers in an oven-safe dish at 350°F (175°C) for 10–15 minutes, or until warmed through and bubbly. You can also microwave it in short bursts, stirring between each interval, but the oven method brings back the original texture best.
FAQs
Can I make Roasted Corn Queso Fundido vegetarian?
Absolutely! Simply leave out the chorizo or swap it with plant-based chorizo or sautéed mushrooms for a hearty, meat-free version that still delivers all the cheesy, smoky flavor.
What if I can’t find Oaxaca cheese?
No worries—mozzarella makes a great substitute due to its meltability and mild taste. Look for low-moisture mozzarella for the best gooey effect, or try a mix of mozzarella and Monterey Jack for extra stretch.
Can I use frozen or canned corn instead of fresh?
Yes! If fresh corn isn’t available, frozen works great—just make sure to thaw and pat it dry first. For canned, drain well and dry on paper towels before roasting in a hot pan or under the broiler to get that roasted char.
How do I make it spicier?
To ramp up the heat, leave the seeds in your jalapeño or swap it for a hotter pepper like serrano. A pinch of cayenne in the cheese blend or hot sauce on top will also do the trick.
Can I double the recipe for a party?
Definitely! Roasted Corn Queso Fundido is perfect for a crowd. Just double all the ingredients and use a larger oven-safe baking dish or two skillets so everyone gets a chance at a cheesy, corn-studded scoop.
Final Thoughts
There’s something especially joyful about gathering friends around a skillet of Roasted Corn Queso Fundido, each chip digging into that bubbling, fragrant cheese. This recipe is the easiest way to bring those fiesta flavors home, and I hope it turns into your own go-to party starter, snack, or indulgent treat!
Print
Roasted Corn Queso Fundido Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Roasted Corn Queso Fundido recipe. A melty, cheesy delight with the flavors of roasted corn, chorizo, and spices, perfect for dipping with tortilla chips.
Ingredients
Corn:
- 2 ears of fresh corn (or 1 ½ cups corn kernels)
- 1 tbsp olive oil
Chorizo Mixture:
- ½ lb Mexican chorizo, casing removed
- 1 small yellow onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp salt
Cheese:
- 2 cups shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro
Additional:
- Lime wedges and tortilla chips for serving
Instructions
- Preheat the oven: Preheat to 400°F (200°C). Roast corn if using fresh.
- Cook chorizo: Brown chorizo in a skillet. Add onion, jalapeño, garlic, paprika, and salt. Sauté.
- Combine: Stir in roasted corn. Layer cheeses in a skillet, add chorizo mixture, top with remaining cheese.
- Bake: Bake for 10–12 minutes until golden.
- Finish: Garnish with cilantro. Serve hot with chips and lime wedges.
Notes
- For extra heat, keep jalapeño seeds or use a serrano pepper.
- Oaxaca cheese can be substituted with mozzarella.
Your email address will not be published. Required fields are marked *