If you’re searching for a show-stopping appetizer that’s equal parts ooey-gooey comfort food and vibrant, fresh flavor, this Roasted Corn Queso Fundido is about to become your new obsession. Imagine sweet, golden kernels of corn caramelized to perfection, mingling with melty cheese, jalapeños, and aromatic spices, all baked until bubbling and irresistible. Whether you’re hosting game night or just want to upgrade your snack routine, this crowd-pleaser brings a little fiesta to any table. Trust me, one scoop with a crispy chip and you’ll understand why this dish never lasts long in my house!
Ingredients You’ll Need
The beauty of Roasted Corn Queso Fundido lies in its simplicity: just a handful of fresh, flavorful ingredients that each play a starring role in creating a dip that’s creamy, colorful, and utterly crave-worthy. Here’s what you’ll need, along with some tips to make every bite count.
- Olive oil: A splash of olive oil helps roast the corn and veggies, giving you that gorgeous golden color and deep flavor.
- Corn kernels: Fresh, frozen, or canned all work—just make sure to drain and pat dry if using canned for the best char.
- Red onion: Adds a pop of color and a sweet, mellow depth that balances the spicy and creamy elements.
- Jalapeño: For a little kick; remove the seeds for mild heat or leave them in if you love it spicy.
- Garlic: Minced garlic brings a savory aroma that infuses every bite.
- Ground cumin: Earthy and warm, cumin gives the dip a subtle smokiness.
- Chili powder: Adds gentle heat and rounds out the Mexican-inspired flavor profile.
- Salt: Just enough to make all the other flavors pop—don’t skip it!
- Black pepper: For a bit of sharpness and complexity.
- Monterey Jack cheese: Melts beautifully and lends a creamy, mild base to the dip.
- Mozzarella cheese: Adds that classic stretchy cheese pull everyone loves.
- Queso fresco (optional): Crumbled on top, it gives a tangy, salty finish that’s uniquely delicious.
- Chopped cilantro and lime wedges: For a fresh, zesty garnish that brightens the dish right before serving.
- Tortilla chips or warm tortillas: The perfect vehicles for scooping up every molten bite!
How to Make Roasted Corn Queso Fundido
Step 1: Char the Corn
Preheat your oven to 400°F. In a skillet over medium heat, add the olive oil and toss in the corn kernels. Let them cook undisturbed for a few minutes so they develop those lovely brown edges—this caramelization is what takes Roasted Corn Queso Fundido from good to unforgettable. Stir occasionally and roast for 5 to 6 minutes until they’re lightly charred and fragrant.
Step 2: Sauté the Veggies
Add the finely chopped red onion, minced jalapeño, and garlic to the skillet with the corn. Continue to cook for another 2 to 3 minutes, stirring occasionally, until the vegetables soften and the kitchen smells absolutely amazing. This layer of flavor makes all the difference in your Roasted Corn Queso Fundido!
Step 3: Season Everything
Sprinkle in the cumin, chili powder, salt, and black pepper. Give everything a good stir to coat the veggies and corn evenly with the spices. Remove the skillet from the heat—you’re ready to build your queso fundido masterpiece.
Step 4: Layer the Cheese and Corn
In an oven-safe skillet or baking dish, scatter half of the Monterey Jack and mozzarella cheeses on the bottom. Spoon the warm corn mixture evenly over the cheese, then sprinkle the remaining cheeses over the top. If you’re using queso fresco, crumble it on as the finishing touch. This layering creates those iconic cheesy pockets and toasty edges that make Roasted Corn Queso Fundido so irresistible.
Step 5: Bake Until Bubbly
Slide your skillet or baking dish into the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. You’ll know it’s ready when the top is lightly blistered and calling your name!
Step 6: Garnish and Serve
As soon as it comes out of the oven, shower your Roasted Corn Queso Fundido with chopped fresh cilantro and a squeeze of lime juice. Serve immediately with plenty of tortilla chips or warm tortillas—the sooner, the better, while everything is hot and gooey.
How to Serve Roasted Corn Queso Fundido
Garnishes
A sprinkle of fresh cilantro and a squeeze of lime are non-negotiable for that bright, fresh finish. If you want to get extra fancy, add thinly sliced radishes, diced tomatoes, or even a drizzle of hot sauce to really make your Roasted Corn Queso Fundido pop!
Side Dishes
This warm, cheesy dip pairs perfectly with a spread of crunchy tortilla chips, soft warm tortillas, or even crisp veggie sticks for a lighter touch. For a heartier spread, serve it alongside black bean salad, guacamole, or a platter of grilled meats if you’re feeding a crowd.
Creative Ways to Present
For a fun twist, try spooning your Roasted Corn Queso Fundido into individual ramekins for personal portions, or hollow out small bread rolls to use as edible bowls. You can also serve it family-style in a cast iron skillet right from the oven for that rustic, wow-factor presentation!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled Roasted Corn Queso Fundido to an airtight container and store it in the refrigerator. It will keep well for up to 3 days, and honestly, it’s just as tasty reheated the next day.
Freezing
While the cheese can change texture a bit after freezing, you can freeze Roasted Corn Queso Fundido in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply scoop the dip back into an oven-safe dish and bake at 350°F until hot and bubbly, or microwave in short bursts, stirring occasionally. If the dip seems too thick, stir in a splash of milk to bring back that creamy texture.
FAQs
Can I use a different type Appetizer
Absolutely! Feel free to swap in pepper jack for extra heat, cheddar for a sharper flavor, or Oaxaca cheese for an authentically Mexican touch. Just be sure to use cheeses that melt well for that classic stretchy dip.
Is Roasted Corn Queso Fundido gluten-free?
Yes, the recipe is naturally gluten-free—just be sure to pair it with gluten-free chips or tortillas, and always check your spice labels to be certain.
How can I make this dip spicier?
If you want to turn up the heat, leave the seeds in your jalapeño, add another pepper, or serve with your favorite hot sauce on the side. Roasted Corn Queso Fundido is super adaptable to your spice preference!
Can I prepare Roasted Corn Queso Fundido ahead of time?
You sure can! Assemble everything up to the baking step, cover, and refrigerate for up to a day. When you’re ready to serve, just bake as directed until hot and bubbly.
What’s the best way to keep the dip warm for a party?
If you’re serving Roasted Corn Queso Fundido at a gathering, keep it in a warm oven or transfer it to a slow cooker set to “warm” so it stays melty and scoopable throughout your event.
Final Thoughts
If you’re looking to impress friends and family with a dish that’s both comforting and full of bold flavor, you cannot go wrong with Roasted Corn Queso Fundido. It’s pure cheesy joy with a fresh, smoky twist—so gather your favorite people, grab a bag of chips, and dig in!
Print
Roasted Corn Queso Fundido Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Corn Queso Fundido is a warm, cheesy Mexican-inspired appetizer featuring charred corn, a blend of melted Monterey Jack and mozzarella cheeses, and a touch of spice from jalapeño and cumin. Perfectly bubbly and golden, it’s served hot with tortilla chips or warm tortillas for dipping, making it a crowd-pleasing starter for any gathering.
Ingredients
Vegetables & Aromatics
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 small red onion (finely chopped)
- 1 jalapeño (seeded and minced)
- 2 cloves garlic (minced)
Spices & Seasonings
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled queso fresco (optional)
Other Ingredients
- 1 tablespoon olive oil
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
- Tortilla chips or warm tortillas (for dipping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the queso fundido.
- Char the Corn: Heat olive oil in a skillet over medium heat. Add the corn kernels and cook for 5–6 minutes until they are lightly charred and flavorful.
- Sauté Aromatics and Spices: Add the finely chopped red onion, minced jalapeño, and garlic to the corn. Cook together for another 2–3 minutes until the onions soften. Stir in ground cumin, chili powder, salt, and black pepper to infuse the mixture with warm spices. Remove from heat.
- Layer the Cheese and Corn Mixture: In an oven-safe skillet or baking dish, spread half of the shredded Monterey Jack and mozzarella cheeses evenly on the bottom. Spoon the corn and aromatics mixture over the cheese layer, then top with the remaining shredded cheeses. If using, sprinkle crumbled queso fresco on top.
- Bake: Place the skillet or baking dish in the preheated oven. Bake for 10–12 minutes, or until the cheese is melted, bubbly, and golden on top.
- Garnish and Serve: Remove from oven and garnish with chopped cilantro. Serve immediately with lime wedges and tortilla chips or warm tortillas for dipping.
Notes
- For a meaty variation, add cooked chorizo or crumbled bacon to the corn mixture before baking.
- If you prefer more heat, leave the jalapeño seeds in or add your favorite hot sauce when serving.
- Use fresh corn when in season for the best flavor.
- Queso fresco is optional but adds a nice salty contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of dip
- Calories: 270
- Sugar: 2g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
