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
Scale
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.
