Let me just say this: if you’re looking for a warm, cheesy, melty, crowd-pleasing dip that instantly disappears the second you set it down—Roasted Corn Queso Fundido is it. This recipe is what happens when you take the best parts of queso, amp it up with smoky roasted corn, caramelized onions, and just enough spice to keep you coming back for another chip. It’s gooey, golden, and loaded with flavor in every bite.

This one’s made for casual hangs, game nights, cookouts, or even cozy evenings when you want something fun for dinner that involves minimal effort and maximum cheese. It works equally well in a cast iron skillet, baking dish, or even a foil pan on the grill if you’re feeling outdoorsy.

I started making queso fundido back when I wanted to level up from jarred queso and give my snack spreads a serious glow-up. After playing with different cheeses and mix-ins, roasted corn quickly became a must—its sweetness and char play so nicely with the creamy, melty cheese. Now, this version is in regular rotation any time I’m hosting friends or just craving something indulgent with a cold drink on the side.

Why You’ll Love This Recipe

Cheesy and melty – This is cheese pull heaven. Every scoop is creamy, rich, and full of texture.
Loaded with flavor – Roasted corn, garlic, onions, jalapeño, and spices bring smoky, sweet, and savory notes to every bite.
Great for sharing – Set it out with chips or tortillas and watch it vanish. It’s a crowd favorite every time.
Versatile – Serve it as a dip, spoon it into tacos, or pour it over grilled veggies, nachos, or burgers.
Easy to make ahead – You can prep everything in advance and just bake it before serving.
Customizable heat – You control the spice level. Make it mild or bring the fire.
Naturally gluten-free – It’s cheesy goodness without the gluten, making it safe for many diets.

Ingredients You’ll Need

Sweet corn – Fresh is best (especially when in season), but frozen works too. You’ll roast it for extra flavor.

Cheese – Go for a mix! Oaxaca or mozzarella for meltiness, Monterey Jack for creaminess, and a little sharp cheddar for depth. Don’t use pre-shredded if you can help it—it doesn’t melt as nicely.

Onion – Adds sweetness and umami. White or yellow onions work great here.

Garlic – Because everything’s better with garlic. Mince it fresh if you can.

Jalapeño or serrano – For heat and a little zing. Remove the seeds if you want it mild.

Cumin and chili powder – For smoky, earthy spice.

Olive oil or butter – Helps caramelize the veggies and adds richness.

Salt and pepper – To balance the flavors.

Fresh cilantro or green onions (optional) – For topping and a burst of color.

Tortilla chips or warm tortillas – For serving! Because you’re going to want to scoop every last bit.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Roast the corn
If you’re using fresh corn, shuck it and slice the kernels off the cob. Heat a dry skillet over medium-high heat and toss in the corn (no oil). Let it cook for 5–7 minutes, stirring occasionally, until the kernels get some golden-brown char spots. If you’re using frozen corn, let it thaw first and pat it dry before roasting—it works almost as well!

Step 2: Sauté your flavor base
In the same skillet, reduce the heat to medium and add a tablespoon of olive oil or butter. Toss in your chopped onion and cook for about 5 minutes, until soft and golden. Add your minced garlic, chopped jalapeño, cumin, chili powder, and a pinch of salt. Cook for another minute until fragrant. Stir the roasted corn back in and mix everything well.

Step 3: Preheat and prep your cheese
Preheat your oven to 400°F (200°C). While it heats up, shred all your cheese and mix it together in a big bowl. Don’t skip this step—shredding your own cheese makes it melt beautifully, without the clumpiness you sometimes get from pre-shredded blends.

Step 4: Assemble the queso fundido
Take a small cast iron skillet or oven-safe baking dish and spoon in the sautéed veggie and corn mixture. Then pile on your shredded cheese. Don’t worry if it seems like a lot—it will melt down into a gorgeous, gooey dip.

Step 5: Bake until bubbly
Place your skillet in the oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling around the edges. If you want a golden top, broil it for 1–2 minutes—but keep an eye on it! Cheese goes from golden to scorched in a flash.

Step 6: Serve hot and melty
Top with chopped cilantro, green onions, or even diced tomatoes if you want a fresh element. Serve immediately with tortilla chips or warm tortillas. The cheese will stay stretchy and gooey for about 15 minutes, so dig in right away!

Helpful Tips

Make it ahead: You can prep the corn and veggie mixture, grate the cheese, and store both separately in the fridge for up to 2 days. When you’re ready to serve, just assemble and bake. Easy!

Reheating leftovers: If (and that’s a big if) you have leftovers, reheat them gently in the oven at 300°F until melted again. Microwaving works too—just do it in short bursts and stir often.

Freezing: Queso fundido isn’t ideal for freezing once baked (cheese texture can suffer), but you can freeze the uncooked veggie and corn mixture, then add fresh cheese when you’re ready to bake.

Serving ideas: This dip is fantastic with thick tortilla chips, but it also makes a killer filling for tacos or quesadillas. Try spooning it over grilled chicken, roasted veggies, or nachos.

Spicy swaps: Want more heat? Use serrano peppers instead of jalapeños, or add a pinch of cayenne to the spice mix. For a smoky-spicy combo, stir in a little chopped chipotle in adobo.

Mix it up: Add cooked chorizo or sautéed mushrooms for a twist. Want it extra creamy? Stir in a spoonful of sour cream or crema just before baking.

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker?
Yep! Sauté the corn, onions, and spices first, then add everything to a slow cooker with the cheese. Cover and cook on low for 1–2 hours, stirring occasionally, until everything is melted and hot.

What kind of cheese is best?
A combo is ideal. Use Oaxaca or mozzarella for stretch, Monterey Jack for creaminess, and cheddar for flavor. Avoid single-cheese blends or anything too hard like parmesan.

Can I use canned corn?
You can! Drain it well and pat it dry before roasting it in a skillet. It won’t have as much smoky flavor as fresh or frozen, but it’ll still be tasty.

How spicy is this?
It depends on your jalapeño and how much you use. For mild, remove all seeds and ribs. For medium, keep some in. For spicy, add serranos or hot sauce.

Is queso fundido the same as regular queso?
Not quite. Queso fundido is thicker, cheesier, and usually served straight from the oven or skillet—it’s more of a “scoop with a tortilla” situation. Regular queso is often looser and served as a pourable sauce.

The Ultimate Gooey, Crowd-Pleasing Dip

This Roasted Corn Queso Fundido is one of those recipes that feels like a party in a skillet. I make it for game days, family hangs, taco nights—basically anytime I want something warm, cheesy, and guaranteed to be devoured. The corn adds a sweet char, the spices give it depth, and the cheese… well, the cheese does what cheese does best.

Final tip? Keep an eye on the broiler if you’re going for that bubbly, golden finish—and don’t forget the chips! Give this one a try and let me know how you served it. Tag your creations or leave a comment with your favorite mix-ins. I can’t wait to hear how you make it your own!