Description
Roasted Corn Queso Fundido is a warm, creamy dip filled with roasted corn, melted cheese, and smoky seasonings. It’s perfect for dipping tortilla chips or serving as an appetizer at your next party. The smoky sweetness of the roasted corn adds a delicious depth to the melted cheese, making this dip irresistible.
Ingredients
Scale
- 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
- Preheat the oven to 400°F (200°C). If using fresh corn, roast the ears of corn by placing them directly on the oven rack and roasting for 20-25 minutes, turning halfway through. Alternatively, use frozen or canned corn that has been drained and rinsed.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, jalapeño (if using), and garlic. Sauté until softened, about 4-5 minutes.
- Add the roasted corn kernels, cumin, smoked paprika, and a pinch of salt and pepper. Cook for another 2-3 minutes to heat the corn through and develop the flavors.
- Stir in the sour cream or Mexican crema and cook for another minute, then remove from heat.
- Transfer the corn mixture into a baking dish. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Once baked, remove from the oven and drizzle with fresh lime juice. Garnish with chopped cilantro.
- Serve immediately with tortilla chips for dipping!
Notes
- If you prefer a spicier dip, add more jalapeños or a dash of hot sauce to taste.
- You can make this dish ahead of time by assembling the queso and refrigerating it before baking. When ready to serve, bake as directed.
- For a smokier flavor, use grilled corn or add a few drops of liquid smoke.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of dish
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg