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Easy Creamy Roasted Corn Queso Fundido

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This Creamy Roasted Corn Queso Fundido is a smoky, cheesy dip that’s perfect for game day, taco night, or any gathering. Roasted corn adds a sweet, nutty depth to the gooey, stretchy cheese blend, making it an irresistible crowd-pleaser.

Ingredients

Scale
  • 4 ears of fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 ounces Oaxaca cheese, shredded (or mozzarella)
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened to room temperature
  • ½ cup heavy cream
  • 2 poblano peppers
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced (optional)
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • Tortilla chips (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Pickled jalapeños (optional, for serving)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the husked corn ears and whole poblano peppers on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20-25 minutes, turning halfway through, until the corn is deeply golden and the peppers are blistered and soft. For more char, broil for the last 2 minutes.
  2. Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Place them in a bowl. For the poblano peppers, put them in a bowl and cover with plastic wrap for about 5 minutes to steam the skin off. Then peel, seed, and dice them into small pieces.
  3. Reduce the oven temperature to 375°F (190°C).
  4. In a cast-iron skillet or oven-safe dish, add the softened cream cheese and heavy cream. Place the skillet over medium-low heat on the stovetop. Stir constantly until the cream cheese is melted and the mixture is smooth, about 2-3 minutes.
  5. Stir in the minced garlic, diced poblano, diced jalapeño (if using), ground cumin, and smoked paprika. Cook for another minute until fragrant. Season with a pinch of salt and pepper.
  6. Add the shredded Oaxaca cheese and Monterey Jack cheese to the skillet, one handful at a time. Stir gently after each addition until the cheese is fully melted and the mixture is smooth and creamy, about 3-4 minutes.
  7. Gently fold in the roasted corn kernels. Taste and adjust seasoning.
  8. Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the queso fundido is bubbling around the edges and the top is lightly golden.
  9. Remove from the oven and let it sit for 2 minutes. Garnish with fresh cilantro, pickled jalapeños (if desired), and a squeeze of lime juice. Serve immediately with tortilla chips.

Notes

Shred your own cheese for the smoothest melt; pre-shredded cheese contains anti-caking agents that can cause graininess. Do not overcook the cheese—remove from oven as soon as it bubbles around the edges. For extra smoky flavor, roast the corn and peppers directly on a gas burner. You can prep the roasted corn and peppers a day ahead.

Nutrition

Keywords: queso fundido, roasted corn, cheese dip, Mexican appetizer, game day snack, creamy dip, smoky cheese dip

Find it online: https://chloeplate.com/easy-creamy-roasted-corn-queso-fundido/