Print

Creamy Roasted Corn Queso Fundido: The Easiest 15-Minute Recipe

creamy roasted corn queso fundido - featured image
Print Recipe

This creamy roasted corn queso fundido is a quick and easy appetizer featuring smoky charred corn, stretchy melted cheese, and a subtle kick of jalapeño. Ready in just 15 minutes, it’s perfect for game day, taco night, or any gathering.

Ingredients

Scale
  • 2 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 8 ounces Oaxaca cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: 1/4 cup diced green chiles
  • For serving: tortilla chips, warm tortillas, or sliced vegetables

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the upper third of the oven.
  2. Roast the corn: Place your cast iron skillet over medium-high heat on the stovetop. Add the olive oil and let it shimmer for about 30 seconds. Add the corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes until the underside is deeply charred. Stir and repeat until most of the kernels have dark, caramelized spots (about 5-7 minutes total). Remove from heat and set aside about 1/4 cup of the roasted corn for topping later.
  3. Prepare the cheese mixture: In a medium bowl, combine the shredded Oaxaca cheese, softened cream cheese, sour cream, minced jalapeño, minced garlic, chopped cilantro, cumin, smoked paprika, and a pinch of salt and pepper. If using diced green chiles, add them now. Mix until everything is well combined.
  4. Combine and bake: Add the roasted corn (minus the reserved 1/4 cup) to the cheese mixture and stir gently. Transfer everything back to the cast iron skillet (or to a small baking dish). Spread it into an even layer. Sprinkle the reserved roasted corn on top. Bake for 8-10 minutes, until the cheese is fully melted, bubbly, and starting to turn golden in spots.
  5. Finish and serve: Remove the skillet from the oven carefully. Let it rest for 2-3 minutes before serving. Garnish with additional fresh cilantro, a sprinkle of smoked paprika, and maybe a few thin slices of fresh jalapeño if desired. Serve immediately with tortilla chips, warm tortillas, or sliced vegetables.

Notes

Don’t skip the corn roasting step—it adds smoky sweetness. Let cream cheese soften properly to avoid lumps. Shred your own Oaxaca cheese for best melting. Watch oven time to prevent cheese from becoming greasy. Can be made ahead by roasting corn and mixing cheese base up to a day in advance.

Nutrition

Keywords: queso fundido, roasted corn, cheese dip, Mexican appetizer, game day dip, easy appetizer, 15-minute recipe

Find it online: https://chloeplate.com/creamy-roasted-corn-queso-fundido-the-easiest-15-minute-recipe/