Roasted Corn Skillet Queso Fundido

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Roasted Corn Skillet Queso Fundido, Waiting on MarthaRoasted Corn Skillet Queso Fundido, Waiting on Martha

If I had to choose only one “type” of food to eat for the rest of my life it would probably be Mexican.  Anything Mexican; tacos, guacamole, nachos, salsa, enchiladas, burritos, and of course queso fundido.  And while I’ve had queso at least a dozen different ways, this roasted corn skillet queso fundido is hands down my favorite.  Guaranteed to be completely different than any queso you’ve tasted, this skillet queso cooks poblano peppers, red onion, garlic, Monterey jack cheese, and roasted corn low and slow, then is topped with cilantro, radish, green onions, and jalepenos for a taste and texture that is simply beyond.  Combine it with my homemade tortilla chips and I promise you’ll never think of queso the same way again.  Truly, MKR 

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Roasted Corn Skillet Queso Fundido
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 pound (bag) frozen roasted corn kernels, thawed
  2. 1 tablespoon un salted butter or olive oil
  3. 3-4 garlic cloves, minced
  4. 1 poblano chile—stemmed, seeded and finely diced
  5. 1 small red onion, finely diced
  6. 1 small jalepeno, finely diced (optional)
  7. 12 oz. Monterey Jack cheese, shredded
  8. Kosher salt
  9. Finely chopped cilantro, green onions, radish matchsticks and thinly sliced jalapeños, for garnish
  10. Corn tortilla chips, for serving
Instructions
  1. In a blender, puree half of the corn with 1/2-3/4 cup of water until smooth.
  2. In a cast-iron skillet on medium high heat, heat the butter or olive oil on.
  3. Add the garlic, poblano, onion, and pinch of salt, cook over moderate heat, stirring, until softened and barely browned, about 5-8 minutes.
  4. Add the remaining corn and cook about 2 minutes.
  5. Add corn puree and cook, stirring, until bubbling, about 2 minutes.
  6. Add the cheese and cook over low heat, stirring, until melted.
  7. Season with additional salt and garnish with cilantro, green onions, radish and jalapeño. Serve hot, with tortilla chips.
Notes
  1. *if you can't find roasted corn use sweet corn*
Adapted from Food & Wine Magazine
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  • This looks to die for! I’m a HUGE queso connoisseur (born and raised in Texas) and need to try this out! It also looks simpler than some of the other recipes I’ve seen and only uses one type of cheese, which makes grocery shopping a much more pleasant experience. Can’t wait to try!

  • It is so good, and honestly so simple. Let me know if you try it out! xo

  • I’m saving this recipe, we make a similar one but without cheese, can’t wait to try it! Thanks for sharing 🙂

  • It looks amazing. I was so excited to make this for some friends. Mine turned out so thick and I’m not sure where I went wrong. Any suggestions for round two?
    Thanks for sharing! ~jen

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