Charred Corn and Queso Fundido Skillet Step-by-step instructions

Before you start

Before starting, bring the cheeses to room temperature if possible — this helps them melt more smoothly. Shred the Monterey Jack and Oaxaca on a box grater and toss them together in a bowl. Slice the corn into ribbons and the jalapeños into thin rounds.

Have the butter, chili powder, cilantro, and tortilla chips ready. Set a 10-inch cast iron skillet on the stove and turn the heat to medium-high so it preheats while you prep. The entire dish cooks in one skillet, so there’s minimal cleanup.

Instructions

Prep the Corn and Cheese

1. 1Prep the Corn and Cheese
   Stand each ear of corn upright on a cutting board and slice downward to cut the kernels off in long ribbons. Thinly slice the jalapeños into clean rounds. Grate the Monterey Jack and Oaxaca cheese on the large holes of a box grater into a large bowl, tossing to combine.
   Look for The corn ribbons should be thin and uniform, and the cheese should be fluffy and well mixed.
   Tip Use a sharp knife and a stable cutting board for clean corn ribbons; the kernels will separate into natural strips.
2. 2Heat the Skillet
   Place a 10-inch cast iron skillet over medium-high heat and add the butter. Let it melt and sizzle until it foams and just begins to brown, about 1 minute.
   Look for The butter should be foamy and fragrant, with a light golden color.
   Tip Cast iron holds heat well, so preheat it thoroughly before adding the corn.

At the end of this phase, you should have a pile of golden corn ribbons, thin jalapeño slices, and a bowl of fluffy shredded cheese. The corn should be cut into long, even strips that will char beautifully. The cheese should be well mixed and ready to melt. The skillet is heating up with butter, so the pan is hot and ready for the corn, and the butter is foaming and fragrant.

Char and Melt

3. 3Char the Corn
   Add the corn ribbons and sliced jalapeños to the skillet in a single layer. Cook without stirring for 2 to 3 minutes, then stir occasionally until the corn is charred in spots and the jalapeños are blistered, about 4 to 5 minutes total.
   Look for The corn should have deep golden-brown char marks and the jalapeños should be softened and slightly blackened at the edges.
   Tip Resist stirring too often; letting the corn sit in the hot skillet creates the charred flavor.
4. 4Add the Cheese
   Reduce the heat to low. Sprinkle the shredded Monterey Jack and Oaxaca cheese evenly over the hot corn and jalapeños, covering them completely. Let the cheese melt undisturbed for 2 to 3 minutes, then gently stir to combine the cheese with the corn, creating a creamy, stretchy mixture.
   Look for The cheese should be fully melted and pull into long strands when lifted with a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use low heat so the cheese melts slowly without separating or becoming oily.

The corn should be charred in spots and the jalapeños blistered, filling the kitchen with a sweet, smoky aroma. When the cheese is added, it should melt into a creamy, golden pool that blankets the corn. The mixture should look glossy and cohesive, with no dry spots. The cheese should stretch when lifted with a spoon, and the whole skillet should be bubbling gently at the edges.

Finish and Serve

5. 5Finish and Serve
   Remove the skillet from the heat. Sprinkle the red chili powder and chopped cilantro over the top. Serve immediately with crispy tortilla chips for scooping, pulling up long strands of melted cheese as you go.
   Look for The top should be glossy with melted cheese, flecked with red chili and green cilantro.
   Tip Serve right from the skillet while the cheese is hot and stretchy; the edges will crisp as it cools slightly.

The top of the skillet should be covered with melted cheese, flecked with red chili powder and bright green cilantro. The edges may be slightly crispy and browned, which is a delicious contrast to the creamy center.

The cheese should pull into long, stretchy strands when you scoop it with a tortilla chip. Serve immediately, while the skillet is still hot and the cheese is at its most luscious.

Common mistakes

One common mistake is stirring the corn too often during the charring step — that prevents the browning that gives this dish its smoky flavor. Another is using pre-shredded cheese, which can contain starches that make the melt grainy and less stretchy.

Overcooking the cheese on high heat can cause it to separate and turn oily, so keep the heat low once the cheese goes in. Finally, don’t skip the fresh cilantro and chili powder on top — they cut through the richness and add a bright finish.

How to tell it’s done

The dish is done when the cheese is fully melted, creamy, and pulls into long strands when you lift a spoonful. The corn should be tender with deep golden-brown char marks, and the jalapeños should be softened and slightly blistered.

The top can be lightly browned in spots if you like a crispy cheese edge, but the interior should remain smooth and molten. Serve immediately, straight from the skillet, while the cheese is hot and stretchy.

• Egg dishes: 160°F (71°C) in the thickest part