Roasted Corn Queso Fundido
A smoky, cheesy dip featuring sweet roasted corn, melted cheese, and a hint of spice—perfect for game day, gatherings, or a cozy night in.
Ingredients
- 1 tablespoon butter
- 2 cups corn kernels fresh or frozen
- 1 small onion diced
- 1 jalapeño seeded and diced
- ½ red bell pepper finely diced
- ½ pound Monterey Jack cheese shredded
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh cilantro chopped
Instructions
- Sauté vegetables: Melt the butter in a heavy skillet over medium-high heat. Add the corn, onion, jalapeño, and red bell pepper. Toss and let it sit until slightly charred, about 6–10 minutes.
- Combine ingredients: Mix in the shredded Monterey Jack cheese, mayonnaise, lime juice, salt, and pepper.
- Melt cheese: Place the skillet back on the heat and cook over medium-low heat until the cheese has melted and the mixture is bubbly.
- Garnish and serve: Top with fresh cilantro and serve warm with tortilla chips.
Notes
- For added flavor, consider grilling the corn on the cob before removing the kernels.
- This dip can be served as a topping for tacos or as a side dish.
- Adjust the level of spiciness by adding more or less jalapeño according to your preference.