Corn Queso Fundido

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


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


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.

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.