Mexican Corn Dip

This Mexican Corn Dip or Corn Queso Fundido recipe combines sweet corn and melty cheese for a quick and easy dish. Whether you're hosting a party, game night, or simply craving a tasty appetizer, this dip is a surefire way to impress your friends and family.

Ingredients and substitutions for Mexican Corn Dip

• Corn: Fresh or frozen corn work perfect here because we blend half until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
• Poplano: A mild green chili adds depth of flavor and savoriness here alongside the garlic and onion. Feel free to replace with jalapeno or even a bell pepper, if you cannot source this.
• Cheese: Mild cheese such as Monterey Jack or cheddar works best for a traditional take here. Though double Gloucester or edam would work beautifully.

See recipe card for quantities.

How to make Mexican Corn Dip:

Blend half the corn and water: Blend until smooth.

Sieve the corn: Sieve and discard the pulp, setting the pureed corn aside.

1

Cook the remaining corn: Place the remaining corn, onion and pepper into a skillet and cook until lightly browned.

2

Minced garlic: Add the minced garlic and cook for a couple more minutes.

Pureed corn and grated cheese: Stir the pureed corn through before adding the grated cheese and stirring through, cover and cook until the cheese is melty and bubbling.

Garnish: Sprinkle over chopped cilantro and cilantro.

Serve: Serve alongside corn chips and dig in!

More corn recipes you'll enjoy

Zucchini and Corn Quiche

Corn Pesto Salad

Blueberry Muffin Cookies

Mexican Corn Dip

Sylvie Taylor

Corn Queso Fundido or Mexican Corn Dip has a sprinkling of vegetables and cheesy creamy corn for a surprisingly addictive dip.

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Side Dish, Snack

Cuisine Mexican

Calories 227 kcal

Ingredients

  

• 480 grams / 4 corn cobs / 3 cups corn kernels
• 250 milliliters / ½ cup water
• 1 poblano seeded and finely chopped
• 1 small onion finely chopped
• 1 large garlic clove minced
• 250 grams / 3 cups Monterey jack or cheddar cheese grated

To serve

• Chopped cilantro and sliced seeded jalapeño to garnish
• Corn chips

Instructions

 

• Place ½ the corn and all the water in a blender and blend until smooth. Press through a fine sieve, disposing of the pulp.
• Set the pureed corn aside.
• Place olive oil in a skillet on low to medium heat and add in the remaining corn, onion and pepper.
• Cook, stirring every 2 or 3 minutes until very lightly browned, approximately 10 minutes.
• Add in the minced garlic, stir through and cook for a further 2 minutes.
• Add in the pureed corn and stir through to combine.
• Toss in the grated cheese, stir and decrease the heat to low.
• Cover with a lid, until the cheese is melted and bubbling, approximately 4 minutes.
• Garnish with the cilantro and jalapeño.
• Serve with the corn chips.

Notes

• Corn: Fresh or frozen corn work perfect here because we blend half until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
• Poplano: A mild green chili adds depth of flavor and savoriness here alongside the garlic and onion. Feel free to replace with jalapeño or even a bell pepper, if you cannot source this.
• Cheese: Mild cheese such as Monterey Jack or cheddar works best for a traditional take here. Though double Gloucester or edam would work beautifully.
• Heavy skillet: It’s easiest to make this with a medium sized heavy skillet to take it from stovetop to table.
• Best served: This is best served as soon as possible, though the dip can be reheated to the same melty consistency.

Adapted from Food & Wine

Nutrition

Calories: 227kcal

Keyword cheesecake, gluten free, starter

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