If you love vibrant, cheesy dips that bring friends and family together around the table, then get ready to fall in love with this Roasted Corn Queso Fundido Recipe. It’s a heavenly blend of melted cheeses perfectly mingled with sweet roasted corn, a hint of spicy jalapeño, and bright pops of lime and cilantro that make every bite a celebration. Whether you’re hosting a casual get-together or just craving a cozy snack, this dish is a total crowd-pleaser that’s as comforting as it is exciting.
Ingredients You’ll Need
The magic of this Roasted Corn Queso Fundido Recipe lies in its simplicity—each ingredient is a superstar that adds depth, texture, and color. From creamy cheeses to lively spices and fresh veggies, here’s what you’ll gather before you get cooking.
- 2 cups shredded Oaxaca or mozzarella cheese: These cheeses melt beautifully and give a gooey, stretchy texture.
- 1 cup shredded Monterey Jack cheese: Adds a mild, creamy flavor that blends perfectly with the Oaxaca or mozzarella.
- 1 tablespoon olive oil: Helps roast the corn to bring out its natural sweetness and slight char.
- 1 cup fresh or frozen corn kernels: The star ingredient that gives the dip a sweet, roasted bite.
- 1 small jalapeño (seeded and finely chopped): Brings a gentle kick without overwhelming the other flavors.
- ¼ cup diced red onion: Adds crunch and a touch of sharpness to balance the creaminess.
- 1 clove garlic (minced): Provides a subtle depth of savoriness.
- ¼ teaspoon chili powder: Infuses warmth and a smoky hint that ties the flavors together.
- Salt and pepper to taste: Essential for seasoning and enhancing all the wonderful flavors.
- 2 tablespoons chopped fresh cilantro: Offers a fresh, herbaceous aroma and lively flavor at the finish.
- Juice of ½ lime: Brightens and balances out the richness with citrusy zing.
- Tortilla chips or warm tortillas for serving: Perfect dippers that complement every cheesy bite.
How to Make Roasted Corn Queso Fundido Recipe
Step 1: Roast the Corn and Sauté the Veggies
Start by heating olive oil in a skillet over medium-high heat. Toss in the corn kernels and watch them get beautifully charred after 4–5 minutes, stirring now and then. This roasting not only enhances the corn’s natural sweetness but also adds a lovely smoky undertone.
Step 2: Add the Heat and Aromatics
Next, add the finely chopped jalapeño, diced red onion, and minced garlic to the skillet. Cook everything together for another couple of minutes until the veggies soften and all those flavors meld into a fragrant, colorful mixture.
Step 3: Season and Brighten the Mixture
Sprinkle in chili powder and season generously with salt and pepper. Off the heat, squeeze in the juice of half a lime, which will add that refreshing brightness that cuts through the rich cheese and ties the dish together beautifully.
Step 4: Layer and Bake
In a small oven-safe skillet or dish, begin with a base of half the shredded cheeses, creating a cheesy bed. Spread the roasted corn mixture evenly over the cheese, then top it with the remaining cheese. Pop it into your preheated 400°F (200°C) oven and bake for 10 to 12 minutes until the cheese melts into a bubbly, golden pool of deliciousness.
Step 5: Broil for a Perfect Finish
If you want a touch of golden brown crust on top, switch your oven to broil and toast the queso fundido for 1 to 2 minutes. Keep an eye on it to avoid burning! Finally, sprinkle freshly chopped cilantro over the top to add vibrant color and fresh flavor.
How to Serve Roasted Corn Queso Fundido Recipe
Garnishes
Fresh cilantro is the classic finishing touch, but you can also sprinkle chopped green onions or a dusting of smoked paprika for extra flare. A few slices of avocado or a dollop of sour cream can add even more creaminess and contrast.
Side Dishes
This queso fundido pairs beautifully with crunchy tortilla chips or warm corn tortillas for scooping. Pair it alongside a fresh Mexican salad or some grilled veggies to balance the richness. It also works wonderfully as an appetizer before tacos or grilled meats.
Creative Ways to Present
For a fun twist, serve the queso fundido in mini cast iron skillets for individual portions that keep warm longer and look super inviting. You can also load it into warm pita pockets, or use as a melty topping for nachos, making it a versatile and crowd-pleasing star.
Make Ahead and Storage
Storing Leftovers
After enjoying your queso fundido, store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days, making it easy to enjoy again without losing that fresh, cheesy goodness.
Freezing
This dish doesn’t freeze particularly well because melted cheese changes texture, so it’s best enjoyed fresh or refrigerated. If you want to freeze, consider freezing the corn mixture alone and assembling fresh cheese layers when ready to bake.
Reheating
To warm up leftovers, gently reheat in a low oven or microwave until the cheese is soft and melty again. Avoid overheating for too long to keep the cheese from becoming rubbery. Adding a splash of milk or cream before reheating helps keep it creamy and luscious.
FAQs
Can I substitute the cheeses in this Roasted Corn Queso Fundido Recipe?
Absolutely! While Oaxaca or mozzarella and Monterey Jack provide the best melt and mild flavor, you can experiment with cheddar, pepper jack, or even a little queso blanco for different tastes and textures. Just be mindful that sharper cheeses have stronger flavors.
Is the jalapeño necessary, or can I skip it?
If you prefer to avoid heat, you can omit the jalapeño or replace it with a sweet pepper for color without spice. The dish will still shine with the roasted corn and cheeses, but the mild kick gives it a nice dimension.
Can I add meat to this recipe?
Definitely! Adding cooked chorizo or crumbled bacon before baking takes this queso fundido to the next level with savory richness. Just stir the cooked meat into the corn mixture before layering with cheese.
What kind of tortillas work best for dipping?
Warm corn tortillas are traditional and delicious, but flour tortillas or crunchy tortilla chips both work wonderfully. The key is to have sturdy dippers that won’t break under the weight of that cheesy, melty goodness.
How long does it take to make this Roasted Corn Queso Fundido Recipe?
From start to finish, it takes about 25 minutes—10 minutes prepping and roasting veggies, and another 15 minutes baking and broiling the cheese. It’s a quick and easy recipe that makes a big impression.
Final Thoughts
This Roasted Corn Queso Fundido Recipe is one of those irresistible dishes that feels both indulgent and fresh. Every time I make it, the combination of creamy melted cheese, sweet roasted corn, and a little spicy kick delights everyone at the table. So go ahead, gather your ingredients, and give it a try—you might just find your new favorite appetizer to share and savor again and again!
Print
Roasted Corn Queso Fundido Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Roasted Corn Queso Fundido is a rich and creamy Mexican cheese dip featuring a blend of melted Oaxaca, mozzarella, and Monterey Jack cheeses combined with charred sweet corn, jalapeño, and spices. Perfectly baked until bubbly and served hot with tortilla chips or warm tortillas, this appetizer offers a delightful mix of smoky, spicy, and tangy flavors complemented by fresh cilantro and lime juice.
Ingredients
Cheese
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 cup shredded Monterey Jack cheese
Vegetables and Aromatics
- 1 cup fresh or frozen corn kernels
- 1 small jalapeño, seeded and finely chopped
- ¼ cup diced red onion
- 1 clove garlic, minced
Seasonings & Extras
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
- Tortilla chips or warm tortillas for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the queso fundido.
- Cook Corn Mixture: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 cup of fresh or frozen corn kernels and cook for 4–5 minutes, stirring occasionally, until the corn is slightly charred. Add the chopped jalapeño, diced red onion, and minced garlic, cooking for another 2 minutes until softened.
- Season Corn: Stir in ¼ teaspoon chili powder and season the mixture with salt and pepper to taste. Remove the skillet from heat and mix in the juice of half a lime for brightness.
- Assemble Queso Layers: In a small oven-safe skillet or baking dish, layer half of the shredded Oaxaca or mozzarella and Monterey Jack cheeses on the bottom. Spread the prepared corn mixture evenly over the cheese layer, then top with the remaining cheese.
- Bake: Place the skillet in the preheated oven and bake for 10–12 minutes, or until the cheese has melted and is bubbly.
- Broil for Browning (Optional): For a golden browned top, switch the oven to broil and broil the cheese for 1–2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Carefully remove the skillet from the oven and sprinkle with chopped fresh cilantro. Serve the queso fundido hot with tortilla chips or warm tortillas for dipping.
Notes
- For extra richness and flavor, add a few tablespoons of cooked chorizo or crumbled bacon to the corn mixture before baking.
- You can substitute or mix in other cheeses such as cheddar or pepper jack for a different flavor profile.
