Description
This Roasted Corn Queso Fundido is a creamy, indulgent dip made with roasted corn, melted Monterey Jack cheese, and vibrant veggies like jalapeño and bell peppers—perfect for dipping tortillas, chips, or veggies.
Ingredients
Units
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- 3 tablespoons butter
- 2 cups roasted frozen corn
- 4 cloves of garlic, minced
- 1 small onion, diced
- 1 jalapeño, seeded and diced
- 1 cup bell peppers, finely diced
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Green onions, for garnish
- Cilantro, for garnish
Instructions
- In a large skillet, melt butter over medium heat. Add the garlic, onion, jalapeño, and bell peppers, and sauté until softened, about 5 minutes.
- Add the roasted corn and cook for another 2–3 minutes, stirring occasionally.
- Reduce heat to low and stir in the shredded Monterey Jack cheese, olive oil, and lime juice. Continue stirring until the cheese is fully melted and the mixture is creamy.
- Season with salt and pepper to taste. If the mixture is too thick, add a splash of water or extra lime juice to loosen it up.
- Transfer the queso fundido to a serving dish and garnish with green onions and fresh cilantro.
- Serve warm with tortilla chips, vegetables, or tortillas for dipping.
Notes
- For extra heat, leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
- To make it spicier, consider adding more jalapeño or a dash of hot sauce to the dip.
- This can be made ahead and reheated in the microwave or on the stove, adding a little milk to restore creaminess if necessary.
Nutrition
- Serving Size: 1/4 cup
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg