Indulge in the irresistible flavors of a Roasted Corn Queso Fundido Recipe that brings the perfect balance of creamy cheese, smoky roasted corn, and a hint of spice. This crowd-pleasing Mexican appetizer is ideal for parties, game days, or cozy nights at home. With its rich, melted cheese and fire-roasted corn, this recipe guarantees an explosion of flavor in every bite. Whether you’re a seasoned cook or trying queso fundido for the first time, this recipe is approachable, quick, and unforgettable.
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Ultimate Comfort Food: Melted cheese combined with roasted corn creates a creamy, indulgent dip.
Quick & Easy: Ready in under 40 minutes, perfect for last-minute gatherings.
Flavor-Packed: Smoky paprika, cumin, and optional jalapeños elevate each bite.
Budget-Friendly: Uses pantry staples like corn, cheese, and spices.
Customizable: Add chorizo, peppers, or even different cheese blends.
Party-Ready: Perfect for dipping with tortilla chips, fresh veggies, or bread.
Kid-Friendly Option: Mild version is safe for little ones without jalapeño heat.
Authentic Mexican Taste: Brings the traditional flavors of queso fundido to your table.
Ingredients for Roasted Corn Queso Fundido Recipe
Corn Mixture
2 cups fresh or frozen corn kernels (or 2 ears roasted) – fresh corn gives the best smokiness
1 tablespoon olive oil – adds richness and helps sauté aromatics
1 small onion, finely chopped – provides sweetness and depth
1 jalapeño, finely chopped (optional) – for heat
2 cloves garlic, minced – enhances savory flavors
1 teaspoon ground cumin – earthy warmth
1/2 teaspoon smoked paprika – smoky undertone
Salt and pepper, to taste – seasoning is key
Dairy
1/2 cup sour cream or Mexican crema – adds creaminess and balances spice
1 1/2 cups shredded Monterey Jack cheese – melts beautifully, creamy texture
1 1/2 cups shredded cheddar cheese – sharp, flavorful complement
Garnishes & Serving
1 tablespoon fresh lime juice – brightens flavors
Fresh cilantro, chopped – for freshness
Tortilla chips – for dipping
Substitutions & Tips:
Use vegan cheese and plant-based cream for a dairy-free version.
For smoky flavor, char corn on a grill or use fire-roasted canned corn.
How to Make Roasted Corn Queso Fundido Recipe
Step 1: Roast the Corn
Preheat oven to 400°F (200°C). Roast fresh corn on the cob directly on the oven rack for 20–25 minutes, turning halfway until slightly charred. For frozen or canned corn, thaw and drain thoroughly.
Step 2: Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add onion, jalapeño (if using), and garlic. Cook 4–5 minutes until softened and aromatic. The key is to gently caramelize onions for depth.
Step 3: Add Spices and Corn
Mix in roasted corn, cumin, smoked paprika, salt, and pepper. Cook 2–3 minutes to allow spices to coat the corn evenly. You should smell a warm, smoky aroma at this point.
Step 4: Incorporate Cream
Stir in sour cream or Mexican crema. Cook for an additional minute. The mixture should be creamy and slightly thickened. Remove from heat.
Step 5: Assemble in Baking Dish
Transfer mixture to a baking dish. Sprinkle shredded Monterey Jack and cheddar cheese evenly over the top.
Step 6: Bake the Queso Fundido
Bake at 400°F (200°C) for 10–12 minutes until cheese is melted, bubbly, and lightly golden.
Step 7: Finish & Garnish
Drizzle lime juice over hot cheese, sprinkle with cilantro. Serve immediately with tortilla chips.
Pro Tips for Perfect Roasted Corn Queso Fundido
How to prevent cheese from separating?
Always use a combination of cheeses with good melting properties, like Monterey Jack and cheddar. Avoid ultra-processed cheese.
Can I make it ahead?
Yes! Prepare corn mixture up to Step 4, store in an airtight container in the fridge for 24 hours, then bake before serving.
How spicy should I make it?
Adjust jalapeño quantity. For a smoky but mild flavor, remove seeds. For extra heat, include them or add chopped serranos.
Expert Tricks:
For extra texture, sprinkle crushed tortilla chips on top before baking.
Add a teaspoon of smoked paprika to the cheese for a subtle smoky layer.
Best Ways to Serve
Pair with warm tortilla chips or crusty bread.
Serve alongside Mexican street corn salad or chicken tacos.
Perfect appetizer for game days, potlucks, and parties.
Nutrition per Serving (Approx. 4 servings)
Calories: 340
Protein: 14g
Fat: 25g
Saturated Fat: 10g
Carbs: 18g
Fiber: 2g
Sugar: 3g
Sodium: 520mg
Tip: Use reduced-fat cheese or Greek yogurt to lower calories without compromising flavor.
Storage & Leftovers
Refrigerator: Store in airtight container up to 3 days.
Reheat: Microwave on medium power for 1–2 minutes or oven at 350°F until bubbly.
Freezing: Not recommended as cheese texture changes. Prepare fresh for best results.
FAQs About Roasted Corn Queso Fundido Recipe
Q1: Can I make this without jalapeños?
Yes, simply omit for a kid-friendly or mild version. Add paprika or smoked chili powder for subtle heat.
Q2: Can I use canned corn?
Absolutely. Drain well and optionally roast in a skillet for 3–4 minutes to enhance flavor.
Q3: Can this be made vegan?
Yes, substitute plant-based cheeses and coconut cream or cashew cream for sour cream.
Q4: How long does it last?
Best eaten fresh, but it can stay in the fridge for up to 3 days. Reheat gently to maintain creaminess.
Q5: Can I add meat?
Yes! Sauté chorizo, bacon, or cooked chicken and mix into the corn before baking for a heartier dip.
Recipe Variations
Spicy Roasted Corn Queso Fundido with Jalapeños: Add extra jalapeños or chili flakes.
Baked Queso Fundido with Corn & Chorizo: Add cooked chorizo for a meaty flavor.
Skillet Version: Skip the oven; melt cheese over corn in a skillet for a quicker option.
Cheesy Roasted Corn Queso Fundido with Bell Peppers: Add diced red or yellow peppers for color and sweetness.
Low-Fat Version: Use part-skim cheese and Greek yogurt in place of sour cream.
Conclusion
This Roasted Corn Queso Fundido Recipe is a celebration of bold flavors, creamy textures, and smoky goodness. Whether you’re serving it as a party appetizer, game-day treat, or cozy night indulgence, this cheesy dip will be your go-to recipe. Bring warmth, flavor, and a touch of Mexico to your table today.