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Roasted Corn Queso Fundido

Roasted Corn Queso Fundido
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5 from 1 review

Grab a warm tortilla and dive into this creamy, gloriously cheesy Roasted Corn Queso Fundido swimming with earthy strips of poblanos rajas.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Units Scale
  • 2 cups corn, 3-4 ears
  • 2 poblano peppers
  • 8 oz Oaxaca cheese, shredded
  • 8 oz Quesadilla cheese, shredded
  • 1 tbsp avocado or neutral oil
  • 1/2 cup sweet onion, diced
  • 1 serrano pepper, finely diced, remove seeds for less heat if desired
  • 2 garlic cloves, minced
  • Salt
  • Tortillas or tortilla chips for serving
  • Optional toppings, pico de gallo, diced tomatos, cilantro, pickled onions, pickled jalapenos, sliced radishes

Instructions

  1. Prepare your grill for direct grilling. Place the corn and the poblano peppers on the hot grate. Rotate them every 1-2 minutes until all sides are charred. Place the poblano peppers into a zip top bag and allow to steam and cool.
  2. Remove the skin from the poblanos. Discard the stem and the seeds. Cut the poblanos into thin strip.
  3. Remove the corn from the cobs. You’ll need 2 cups.
  4. Heat a cast iron skillet or oven safe pan over medium heat with the avocado oil. Add the onions and the serrano pepper and season with a pinch of salt. Sauté them for 3-5 minutes until translucent and tender. Add the garlic and sauté for 1 minute. Let cool completely.
  5. Preheat your oven or grill to 350 degrees.
  6. Pat the poblano strips dry with a paper towel. 
  7. Add the shredded cheeses, cooled onion mixture, corn, and poblanos to a bowl. Toss to combine.
  8. Add the cheese mixture into a cast iron skillet or oven/grill safe dish. Let the queso fundido bake for 10-12 minutes until melted, bubbly, and slightly golden brown.
  9. Serve warm with tortillas, tortilla chips, and your favorite toppings such as pico de gallo. 

Notes

  1. You can use low moisture mozzarella in place of the Oaxaca cheese.
  2. Monterey jack, pepper jack, Chihuahua cheese, and Asadero cheese are all excellent options for the quesadilla cheese. 
  3. Swap out the poblano peppers for Hatch chilis if they’re in season.

Find it online: https://beachgirlgrills.com/roasted-corn-queso-fundido/