Roasted Corn Queso Fundido

Roasted Corn Queso Fundido
With the new game season starting I have been thinking about snacks to enjoy while watching the game! With it still being summer it's the perfect time of year to be incorporating some of the amazing fresh produce that is around and I was thinking that a combination of elote (Mexican style street corn) and queso fundido (a hot melted cheese dip) would be a fabulous combination! To keep this recipe nice and simple, and to only use one pan, I charred the corn in cast iron skillet rather than grilling it. Charring it like this gives it that nice slightly smokey flavour while lightly caramelizing the corn to bring out it's natural sweetness. I add onion, peppers and jalapenos for a bit of flavour, colour and bit of heat. Once the corn is done you mix in plenty of cheese along with some mayo and lime juice to round out the flavours of the street corn and you cook it until the cheese is nice and melted, ooey, gooey and good! This roasted corn queso fundido is the perfect hot melted cheese dip to enjoy while watching the football game or any other time! (I like to eat it for dinner sometimes!)

Roasted Corn Queso Fundido

Roasted Corn Queso Fundido

Roasted Corn Queso Fundido

Roasted Corn Queso Fundido

Roasted Corn Queso Fundido
Roasted Corn Queso Fundido

Roasted Corn Queso Fundido

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A hot melted cheese dip filled sweet roasted corn!

  • 1 tablespoon butter
  • 2 cups corn (fresh or frozen)
  • 1 small onion, diced
  • 1 jalapeno, seeded and diced
  • 1/2 red pepper, finely diced
  • 1/2 pound Monterey Jack cheese, shredded
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1 tablespoon cilantro, chopped
  1. Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, jalapeno and red pepper toss and let it sit until slightly charred, mix it up and let it char again, about 6-10 minutes.
  2. Mix the cheese, mayo, lime juice, salt and pepper, place back into the pan and cook over medium-low heat until the cheese has melted before enjoying while warm topped with cilantro!

Option: Grill the corn on the cob.
Option: Top with sliced green onions.
Nutrition Facts: Calories 338, Fat 23g (Saturated 12g, Trans 0), Cholesterol 59mg, Sodium 374mg, Carbs 17g (Fiber 2g, Sugars 6g), Protein 16g
Nutrition by: Nutritional facts powered by Edamam


Katrina said...

This dip is a total mouth party! I love it!

We Are Not Martha said...

It's lunchtime and this looks like the perfect lunch to me!!


Maria said...

Pass me the chips!

Heather Christo said...

Great tailgating food! looks delicious!

Julie | Table for Two said...

My husband will love this on Sunday!

marla {Family Fresh Cooking} said...

Holy yum!!!!

Anonymous said...

Made and ate this for dinner tonight (no judging!) :-)

Unknown said...

Kevin always has the best recipes!!

stan mcdaniel said...

These was delicious.... i added extra cheese..... extra mayo and sour cream to accommodate black beans..... and top with cilantro line chicken and I have to give God the glory because the taste explosion was a wonderful delight

Kevin Lynch said...

stan mcdaniel: I'm glad you liked it and those additions sound great!

pat mann said...

Kevin, you've done it again. Another outstanding recipe for Cinco de Mayo. Must add that kudo's to the photographer (maybe it's you) pics are outstanding for each & every recipe & so make them all a must have. Thanks again.

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