Print

Creamy Elote Queso Fundido Dip Recipe Easy Roasted Corn and Chiles

creamy elote queso fundido dip - featured image
Print Recipe

A quick and comforting creamy elote queso fundido dip featuring roasted corn and smoky chiles blended with a mix of cheeses for a velvety, indulgent snack perfect for parties or solo enjoyment.

Ingredients

Scale
  • 2 cups frozen or fresh corn kernels
  • 2 medium poblano chiles, roasted, peeled, and diced
  • 1 small jalapeño, seeded and diced
  • 8 ounces cream cheese, softened
  • ½ cup Mexican crema
  • 1 cup Oaxaca cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450°F (232°C). Toss corn kernels with olive oil and a pinch of salt. Spread on a baking sheet and roast for about 10 minutes, stirring halfway, until browned and sweet-smelling.
  2. Roast poblano chiles under broiler or over gas flame until skin blisters and blackens evenly. Transfer to a bowl, cover with plastic wrap, and steam for 5 minutes. Peel skins, remove seeds, and dice finely.
  3. In a mixing bowl, combine softened cream cheese, Mexican crema, shredded Oaxaca, and Monterey Jack cheeses. Mix until smooth and well blended. Set aside.
  4. Heat a skillet over medium heat with a splash of olive oil. Add minced garlic, diced roasted poblano, and jalapeño. Cook 2-3 minutes until fragrant but not browned.
  5. Add roasted corn to skillet with garlic and chiles. Pour in cheese mixture and reduce heat to low. Stir gently as cheeses melt into a creamy dip, about 5 minutes. Avoid high heat to prevent separation.
  6. Remove from heat and stir in fresh lime juice and chopped cilantro. Season with salt and pepper to taste.
  7. Serve warm in a bowl or directly from the skillet with tortilla chips, warm tortillas, or fresh vegetables.

Notes

If dip gets too thick while melting, add a splash of milk or crema to loosen. If too runny, cook longer on low heat to thicken. Use fresh, high-quality cheeses for best meltability. Roasting corn and chiles is essential for smoky depth. Adjust jalapeño amount to control spice level.

Nutrition

Keywords: elote, queso fundido, dip, roasted corn, chiles, creamy, party snack, Mexican appetizer

Find it online: https://emmaoven.com/creamy-elote-queso-fundido-dip-recipe-easy-roasted-corn-and-chiles/