Corn Queso Fundido

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

Slideshow: Party Dips
  • Total Time:
  • Servings: 8

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  • 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
  • 1 large garlic clove, minced
  • 1/2 pound Monterey Jack cheese, shredded
  • Finely chopped cilantro, radish matchsticks and thinly sliced jalapeños, for garnish
  • Corn tortilla chips, for serving

How to make this recipe

  1. In a blender, puree half of the corn with 1/2 cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.

  2. In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn and a pinch of salt 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 garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.

Contributed By Photo © Chris Court Published December 2013

470239 recipes/corn-queso-fundido 2013-12-06T23:20:44+00:00 Justin Chapple game-day|american|latin-american|southwestern-tex-mex|appetizers-starters|dips-and-spreads|8|fast|staff-favorite|vegetarian|snack december-2013 recipes,corn-queso-fundido 470239

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