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
Scale
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
