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
Scale
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
