Corn Queso Fundido

May 29, 2017

This recipe is easy, tasty, and great for a crowd. I first made it for the Super Bowl and have made it a few times since. I’ve made a few minor adjustments but the original recipe really doesn’t need much. I enjoy more spice and am still experimenting to find the right level of heat. Feel free to add or remove pepper and chile to suit your taste.

The recipe calls for a few ingredients, easy to find and prep.

Garlic, frozen corn, poblano chile, onion, Monterey Jack cheese

The “fussiest” part of the recipe is creating a corn puree with half of the frozen corn. This provides more body to the fundido. After a quick sauté, everything comes together beautifully.

You just need a little garnish and tortilla chips and you’re ready to go. The recipe doesn’t need much salt because of the salt in the cheese and the salt on the tortilla chips. And if you can find tortilla chips with a hint of lime I think those are the best. The lime adds a perfect little something.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corn Queso Fundido

  • Author: Justin Chapple
  • Total Time: 35 minutes
  • Yield: 8 1x


This cheesy corn dip is perfect with tortilla chips. It’s modified slightly from the original recipe in Food & Wine.


Units Scale

1 pound frozen sweet corn kernels (3 cups), thawed

2 tablespoons extra-virgin olive oil

1 poblano chile—stemmed, seeded, and finely diced

1 small onion, finely diced

Kosher salt

Freshly ground black pepper

Cayenne pepper

1 large garlic clove, minced

1/2 pound Monterey Jack cheese, shredded

Cilantro leaves, radish matchsticks, and thinly sliced jalapeños, for garnish

Corn tortilla chips, for serving


In a blender, puree half of the corn with ½ cup of water until smooth. Strain the puree through a fine sieve into a medium bowl. Discard the drained liquid.

In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn, a pinch of salt, and black pepper and cook over moderate heat, stirring, until softened and barely browned, about 10 minutes.

Add the garlic and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling, about 2 minutes. Add the cheese and cook over low heat, stirring, until melted. Season with salt and cayenne pepper.

Garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dips
  • Cuisine: Mexican


  • Calories: 199.07
  • Sugar: 3.45 g.
  • Sodium: 323.08 mg.
  • Fat: 13.58 g.
  • Saturated Fat: 6.15 g.
  • Carbohydrates: 12.45 g.
  • Fiber: 1.8 g.
  • Protein: 8.78 g.
  • Cholesterol: 25.23 g.

Keywords: corn, poblano, Monterey Jack

You May Also Like…

Creamy Kale Parmesan Pesto

Creamy Kale Parmesan Pesto

I am surprised that we are able to grow kale in Hawaii, particularly in our area of Oahu which is fairly dry and hot...

Whipped Cottage Cheese Dips

Whipped Cottage Cheese Dips

Three dips using Trader Joe's condiments Last year I saw several recipes for whipped cottage cheese and was...


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating