Corn Queso Fundido

Serving Size: 8
Total Time:


  • 1 Pound frozen sweet corn kernels (3 cups), thawed
  • thinly sliced jalapeños, for garnish
  • radish matchsticks, for garnish
  • finely chopped cilantro, for garnish
  • 0.5 Pound Monterey Jack cheese, shredded
  • 1 large garlic clove, minced
  • kosher salt
  • 1 small onion, finely diced
  • 1 poblano chile—stemmed, seeded and finely diced
  • 2 Tbsp extra virgin olive oil
  • corn tortilla chips, for serving


  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.

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Recipe Credit: Kay Chun
Image Credit: Chris Court