Smoky Grilled Corn & Queso Fundido Appetizers
Find the perfect Tex-Mex appetizer that captures the essence of a famous restaurant or street-food classic with this Smoky Grilled Corn & Queso Fundido Appetizers recipe. Enjoy this easy and flavorful dish at your next gathering or tailgate party.
Allergens
Dairy (cheese, cream cheese), Onion, Tomato
Ingredients
- 4 large ears of corn, husks removed 1 tablespoon olive oil Salt and pepper, to taste 2 cups shredded Monterey Jack cheese 1/2 cup diced red onion 1/2 cup diced tomatoes 1 jalapeño, finely chopped (optional) 4 tablespoons fresh cilantro, chopped 1 lime, cut into wedges 1 package (8 oz) cream cheese, softened
Instructions
- Preheat your grill to medium high heat and oil the grates.
- Brush the corn with olive oil and season with salt and pepper.
- Grill the corn for 4 5 minutes per side or until charred and tender. Remove from the grill and let cool slightly.
- In a small saucepan, melt the cream cheese over low heat, stirring frequently to avoid scorching. Once smooth, remove from heat and mix in Monterey Jack cheese, red onion, tomatoes, jalapeño (if using), and half of the cilantro.
- Using a sharp knife, carefully slice the kernels off the corn cobs into the cheese mixture. Stir until well combined.
- Serve immediately, garnished with lime wedges and remaining cilantro.
Chef’s Insight
This dish is best enjoyed fresh off the grill. If you have leftovers, reheat the corn on the cob in the microwave for 30 seconds to 1 minute until warmed through.
Notes
Enjoy this smoky grilled corn and queso fundido appetizer at your next tailgate or gathering, and impress your guests with its bold flavors and satisfying crunch.