Roasted Corn Queso Fundido Recipe
Roasted Corn Queso Fundido is a sizzling, bubbling skillet of golden corn, gooey cheese, and vibrant spices that takes any gathering from ordinary to unforgettable. This dish brings together charred sweet corn, smoky jalapeños, and a duo of melty cheeses for a party-friendly appetizer that’s impossible to resist. Whether you’re sharing it with friends or treating yourself to a cozy night in, this Roasted Corn Queso Fundido is a guaranteed crowd-pleaser that captures the irresistible flavors of Mexican street food in every scoop.
Ingredients You’ll Need
This Roasted Corn Queso Fundido recipe is wonderfully straightforward, yet each ingredient plays a starring role. From the sweet pop of corn to the creamy cheese and fragrant spices, you’ll find that every addition brings something special to the dish’s irresistible appeal.
- Olive oil: Adds a luscious base for sautéing the veggies and helps develop the corn’s roasted flavor.
- Corn kernels (fresh or frozen): Sweetness and texture are key here; roasting brings out the corn’s natural sugars and adds a lovely char.
- White onion: Finely diced for a subtle sweetness and a hint of savory depth.
- Jalapeño: Seeded and chopped for a gentle kick; feel free to leave the seeds in if you love more heat.
- Garlic: A little minced garlic goes a long way in boosting the flavor complexity.
- Ground cumin: Earthy and aromatic, cumin gives the dip a warm, toasty backbone.
- Smoked paprika: This spice adds a hint of smokiness and a gorgeous color.
- Salt: Just a pinch brings all the flavors into perfect harmony.
- Oaxaca or mozzarella cheese: Oaxaca is ultra-melty and authentic; mozzarella is a great substitute for stretch and creaminess.
- Monterey Jack cheese: Mild and smooth, this cheese blends beautifully with the others for a silky melted texture.
- Fresh cilantro: Optional, but highly recommended for freshness and a burst of color at the end.
- Optional toppings (chopped tomatoes, extra roasted corn, jalapeño slices): These add pops of color, crunch, and extra flavor to finish the dish.
How to Make Roasted Corn Queso Fundido
Step 1: Roast the Corn
Start by preheating your oven to 400°F (204°C). Then, heat olive oil in a skillet over medium-high heat. Once the oil shimmers, toss in the corn kernels and let them cook, stirring occasionally, until they’re golden and just beginning to char, about 5 to 7 minutes. This roasting step is what gives Roasted Corn Queso Fundido its signature caramelized sweetness and irresistible smokiness.
Step 2: Sauté the Aromatics
Add your finely diced white onion to the skillet with the roasted corn, and cook for another 2 to 3 minutes, letting the onion soften and mingle its flavors with the corn. Stir in the jalapeño, garlic, ground cumin, smoked paprika, and salt, and cook for just a minute more until everything smells absolutely heavenly. This is where the magic starts to happen!
Step 3: Layer the Cheese and Corn Mixture
In a small oven-safe dish or cast iron skillet, sprinkle in half of the shredded Oaxaca (or mozzarella) and Monterey Jack cheeses. Spoon over half of the corn and veggie mixture, then repeat with the remaining cheese and corn. This layering ensures that each bite of your Roasted Corn Queso Fundido is gooey, flavorful, and perfectly balanced.
Step 4: Bake Until Bubbly
Pop the dish into your preheated oven and bake for 10 to 12 minutes, or until the cheese is completely melted and bubbling at the edges. For an extra-tantalizing finish, switch the oven to broil for the last 1 or 2 minutes to achieve a lightly browned, irresistible top. Keep a close eye so it doesn’t burn!
Step 5: Garnish and Serve
Carefully remove your Roasted Corn Queso Fundido from the oven and shower it with fresh cilantro and any desired toppings such as chopped tomatoes, extra roasted corn, or a few jalapeño slices. Serve immediately with warm tortillas or crisp tortilla chips and get ready to watch it disappear.
How to Serve Roasted Corn Queso Fundido
Garnishes
Garnishing is your chance to add a finishing touch that makes the Roasted Corn Queso Fundido pop. Sprinkle generously with freshly chopped cilantro for a burst of color and freshness. For even more appeal, add a few slices of jalapeño, diced tomatoes, or an extra scattering of roasted corn on top. These little touches don’t just look beautiful; they also add layers of flavor and texture that keep every bite interesting.
Side Dishes
This dip pairs beautifully with warm flour or corn tortillas, tortilla chips, or even crunchy crudités for a lighter option. If you want to build a snack spread, serve it alongside tangy guacamole, fresh pico de gallo, or a big platter of grilled veggies. Roasted Corn Queso Fundido is also a fantastic side for taco night or as part of a larger Mexican-inspired feast.
Creative Ways to Present
For a show-stopping presentation, bring the skillet straight from the oven to the table and let everyone dig in family style. Or, portion the Roasted Corn Queso Fundido into individual ramekins for a fun, single-serve appetizer. You can even spoon it over baked potatoes, grilled chicken, or roasted veggies for a decadent twist on dinner.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your Roasted Corn Queso Fundido to an airtight container once it’s cooled to room temperature. It will keep in the refrigerator for up to 3 days, staying creamy and flavorful for your next snack attack.
Freezing
While cheese dips like this one are best enjoyed fresh for that ultimate gooey texture, you can freeze Roasted Corn Queso Fundido if needed. Just place the cooled dip in a freezer-safe container and freeze for up to 2 months. Keep in mind that the texture may change slightly upon thawing, but a good stir and gentle reheat will help bring it back to life.
Reheating
To reheat, scoop the queso fundido back into an oven-safe dish and warm it in a 350°F oven until melted and bubbly, about 10 minutes. You can also microwave it in short bursts, stirring every 30 seconds, until thoroughly heated and smooth. Add a splash of milk if needed to loosen it up and restore that dreamy, melty consistency.
FAQs
Can I make Roasted Corn Queso Fundido ahead of time?
Absolutely! You can roast the corn and sauté the aromatics ahead, then assemble everything in your baking dish and refrigerate until ready to bake. Just add a couple extra minutes to the baking time if starting from cold.
What’s the best cheese substitute for Oaxaca?
If you can’t find Oaxaca cheese, mozzarella is a great alternative because of its excellent meltability and mild flavor. For extra richness, you can even mix in a little cream cheese.
How spicy is this recipe?
Roasted Corn Queso Fundido has a gentle kick from the jalapeño, but it’s easy to adjust the heat to your liking. For more spice, keep the seeds in the jalapeño or add a pinch of cayenne. For a milder dip, use less jalapeño or substitute with mild green chilies.
Can I make this dish vegetarian and gluten-free?
Great news: Roasted Corn Queso Fundido is naturally vegetarian and gluten-free! Just make sure your chips or tortillas are gluten-free if needed, and you’re all set for guests with dietary restrictions.
What’s the best way to reheat leftovers?
The oven is ideal for reheating Roasted Corn Queso Fundido, as it helps the cheese melt evenly and keeps the texture smooth. Cover with foil and heat at 350°F until bubbling, or microwave in short intervals, stirring as you go.
Final Thoughts
If you’re craving a dish that combines comfort, flavor, and pure fun, you have to give Roasted Corn Queso Fundido a try. It’s the kind of recipe that brings people together and keeps them coming back for just one more scoop. Don’t be surprised if it becomes your go-to appetizer for every celebration!
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Roasted Corn Queso Fundido Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Corn Queso Fundido is a flavorful Mexican appetizer featuring golden charred corn, aromatic spices, and a melty combination of Oaxaca and Monterey Jack cheeses. Perfectly baked until bubbly and topped with fresh cilantro, it’s a comforting dip served best with warm tortillas or tortilla chips.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup corn kernels (fresh or frozen)
- 1 small white onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 ounces Oaxaca or mozzarella cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Chopped tomatoes
- Extra roasted corn
- Jalapeño slices
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the queso fundido.
- Roast Corn and Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels become golden and slightly charred, about 5 to 7 minutes. Add diced onion and cook an additional 2 to 3 minutes until softened.
- Add Spices and Aromatics: Stir in jalapeño, garlic, ground cumin, smoked paprika, and salt. Cook for another minute until fragrant, then remove the skillet from heat.
- Layer Cheese and Corn Mixture: In a small oven-safe dish or cast iron skillet, spread half of the shredded Oaxaca and Monterey Jack cheeses. Top with half of the cooked corn mixture. Repeat layers with the remaining cheese and corn.
- Bake the Dip: Place the dish in the oven and bake for 10-12 minutes until the cheese is melted and bubbly.
- Optional Broil: For a lightly browned top, switch the oven to broil and cook for 1-2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh cilantro and any optional toppings like diced tomatoes or extra roasted corn. Serve immediately with warm tortillas or tortilla chips.
Notes
- You can substitute Oaxaca cheese with a blend of mozzarella and a bit of cream cheese for enhanced meltability.
- For a spicier dip, keep the jalapeño seeds or add a pinch of cayenne pepper.
- Use fresh corn if available for a sweeter, fresher flavor; frozen corn works well as a convenient alternative.
- This dish is best served hot to enjoy the gooey cheese texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
