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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