If you’re craving a warm, indulgent cheese dip with a twist that will have everyone reaching for more, the Roasted Corn Queso Fundido Recipe is your new best friend. This dish combines the smoky sweetness of roasted corn with melty Oaxaca and Monterey Jack cheeses to create an irresistible appetizer that’s perfect for sharing. Whether you’re hosting a casual get-together or just want to elevate your snack game, this recipe is bursting with flavor and has just the right amount of spice and creaminess to leave you smiling after every bite.
Ingredients You’ll Need
The magic of this Roasted Corn Queso Fundido Recipe is in its simplicity. Each ingredient plays a vital role in layering flavors and textures—from the buttery charred corn to the creamy blend of cheeses and the subtle heat from jalapeño.
- Unsalted butter (2 tablespoons): Adds richness and helps to char the corn beautifully for that smoky flavor.
- Olive oil (1 tablespoon): Works alongside butter to prevent burning and adds a light fruity note.
- Corn kernels from 2 ears (or 1 1/2 cups frozen, thawed): The star ingredient that brings sweetness and a tender crunch.
- Small yellow onion, finely chopped (1): Gives a mild sharpness and depth to balance the creamy cheese.
- Garlic, minced (2 cloves): Infuses a warm, aromatic backbone to the dish.
- Jalapeño, seeded and diced (1, optional): Offers a kick of heat without overwhelming the other flavors.
- Ground cumin (1/2 teaspoon): Adds earthiness and a subtle smokiness.
- Smoked paprika (1/4 teaspoon): Enhances the smoky profile and deepens color.
- Salt (1/4 teaspoon): Elevates all the ingredients to their best expression.
- Black pepper (1/4 teaspoon): Adds a hint of peppery warmth.
- Oaxaca cheese, shredded (8 oz): Melts beautifully, providing that stretchy, creamy texture.
- Monterey Jack cheese, shredded (4 oz): Brings a mild flavor and smooth melting quality.
- Chopped fresh cilantro (2 tablespoons): Adds brightness and a fresh herbal note to finish.
- Lime wedges: For a zesty squeeze that cuts through the richness.
- Tortilla chips or warm tortillas: The perfect carriers for scooping up every bit of cheesy goodness.
How to Make Roasted Corn Queso Fundido Recipe
Step 1: Char the Corn
Start by heating butter and olive oil in a large oven-safe skillet over medium heat. Add the corn kernels and cook for about 5 to 7 minutes, stirring occasionally. The goal is to get a light char on the corn, which brings out a smoky sweetness that makes this dish so special. Don’t rush this step—it’s where a lot of flavor develops.
Step 2: Sauté Aromatics and Spices
Once the corn is beautifully charred, add finely chopped onion, garlic, diced jalapeño (if using), ground cumin, smoked paprika, salt, and black pepper. Cook everything together for another 3 to 4 minutes until the onions soften and all those spices meld into an inviting aroma that fills your kitchen.
Step 3: Add the Cheese and Bake
Remove the skillet from heat and evenly sprinkle the shredded Oaxaca and Monterey Jack cheeses over the corn mixture. Transfer your skillet to a preheated oven at 425°F (220°C) and bake for 8 to 10 minutes, or until the cheese is melted and bubbling. For an extra golden, bubbly top, switch the oven to broil for 1 to 2 minutes—just keep an eye so it doesn’t burn!
Step 4: Garnish and Serve
Pull the skillet out of the oven and sprinkle over the chopped fresh cilantro. Serve immediately with lime wedges and your choice of crunchy tortilla chips or soft warm tortillas to scoop up this gooey, flavorful dip.
How to Serve Roasted Corn Queso Fundido Recipe
Garnishes
Fresh cilantro and a generous squeeze of lime juice elevate this dish with a fresh pop of color and brightness that perfectly complements the creamy, smoky cheesiness. You can also add a few thin slices of jalapeño for those who love an extra kick of heat.
Side Dishes
This queso fundido pairs wonderfully with light, fresh sides like a crisp green salad with a tangy vinaigrette or pickled vegetables. You can also serve it with classic Mexican staples like refried beans or seasoned rice to turn your appetizer into a satisfying meal.
Creative Ways to Present
Feeling fancy? Serve this roasted corn queso in individual ramekins for a stylish appetizer at your next dinner party. Alternatively, transform it into a nacho topping by pouring it warm over tortilla chips and adding avocado slices, diced tomatoes, and a dollop of sour cream for a loaded experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover queso fundido to an airtight container and store it in the refrigerator for up to 3 days. The flavors will continue to develop, although it will lose some of its melty charm.
Freezing
You can freeze this dish, but keep in mind that the texture of both the corn and cheese may change slightly upon thawing. Use a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, reheat gently in a microwave or oven until warmed through and bubbly again. Adding a splash of milk or cream can help restore some of the original creaminess if the cheese has firmed up.
FAQs
What can I substitute if I can’t find Oaxaca cheese?
If Oaxaca cheese is hard to locate, mozzarella is a great alternative because of its similar melting quality and mild flavor. Combine it with Monterey Jack for the best results.
Can I make this recipe vegan?
Absolutely! Swap the butter for vegan margarine or oil, and replace the cheeses with your favorite plant-based melting cheese alternatives. Roast the corn as directed and enjoy a vegan-friendly version.
How spicy is the Roasted Corn Queso Fundido Recipe?
The spice level is mild by default, especially if you remove the jalapeño seeds. You can easily adjust the heat by adding more jalapeños or including hotter peppers if you love extra spice.
Is this recipe gluten-free?
Yes, this Roasted Corn Queso Fundido Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities. Just be sure your tortilla chips or tortillas are certified gluten-free if serving alongside.
Can I prepare the corn mixture ahead of time?
Yes, you can prepare and cook the corn, onion, and spices ahead of time, then refrigerate the mixture. When ready to serve, add the cheese and bake as usual for a quick last step.
Final Thoughts
I truly believe the Roasted Corn Queso Fundido Recipe is one of those joyful, comforting dishes that brings people together with every warm, cheesy bite. It’s straightforward to make, packed with flavor, and adaptable enough to suit many tastes. So go ahead, gather your ingredients, invite some friends, and get ready to enjoy one of the coziest, most delicious appetizers you’ll ever try.
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, Gluten Free
Description
Roasted Corn Queso Fundido is a warm, cheesy Mexican appetizer featuring charred corn, sautéed onions, and a mix of Oaxaca and Monterey Jack cheeses baked to bubbly perfection. Served with tortilla chips or warm tortillas, this dip is bursting with smoky, spicy flavors enhanced by cumin, smoked paprika, and fresh cilantro, making it an irresistible starter for any gathering.
Ingredients
For the Queso Fundido
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 ears of corn, kernels removed (or 1 1/2 cups frozen corn, thawed)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz Oaxaca cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 2 tablespoons chopped fresh cilantro
For Serving
- Lime wedges
- Tortilla chips or warm tortillas
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) ensuring it’s hot enough to melt the cheese beautifully.
- Sauté the Corn: Melt the unsalted butter with olive oil in a large oven-safe skillet over medium heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until they are lightly charred to develop a smoky sweetness.
- Add Vegetables and Spices: Stir in the finely chopped onion, minced garlic, diced jalapeño (if using), ground cumin, smoked paprika, salt, and black pepper. Continue cooking for 3–4 minutes until the vegetables soften and the spices are fragrant.
- Prepare for Baking: Remove the skillet from heat. Evenly sprinkle the shredded Oaxaca and Monterey Jack cheeses over the corn mixture to cover it completely.
- Bake the Queso: Transfer the skillet directly to the preheated oven. Bake for 8–10 minutes until the cheeses melt into a bubbly, creamy layer.
- Broil for a Golden Top (Optional): For a beautifully browned crust, turn on the broiler for 1–2 minutes watching carefully to avoid burning.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle chopped fresh cilantro on top and serve immediately with lime wedges and your choice of tortilla chips or warm tortillas for dipping.
Notes
- For a deeper smoky flavor, use fire-roasted frozen corn or grill fresh corn before cutting off the kernels.
- If Oaxaca cheese is unavailable, substitute with mozzarella for a similar melt and mild flavor.
