Charred Corn and Queso Fundido Skillet Tips, FAQ & printable recipe

Tips for success

For the best char on the corn, make sure the skillet is thoroughly preheated before adding the butter and corn. A screaming-hot pan creates those deep golden-brown spots quickly without overcooking the corn.

Let the corn sit undisturbed for a few minutes before stirring — this is what builds the crust. If you’re using frozen corn, pat it very dry to avoid steaming in the pan.

When shredding Oaxaca cheese, it can be a bit sticky because it’s a fresh cheese. Lightly oil the box grater or use the largest holes for easier shredding.

If you can’t find Oaxaca, a good mozzarella or a mix of mozzarella and Monterey Jack will give you a similar stretch. The chili powder is flexible — use a mild ancho or a spicy tagine-style blend depending on your heat preference.

Variations

• Spicy Chorizo Addition: Cook 1/2 pound of fresh Mexican chorizo in the skillet before adding the corn, breaking it up with a spoon. Drain excess fat, then proceed with the corn and cheese. The chorizo adds a savory, spicy depth that pairs beautifully with the charred corn.
• Smoky Peppers and Onions: Thinly slice half a red onion and add it to the skillet with the jalapeños. Cook until softened and charred at the edges. The sweetness of the onion complements the smoky corn and rich cheese.
• Herb and Citrus Finish: Instead of cilantro, use a mix of chopped fresh oregano and mint. Squeeze a little fresh lime juice over the top just before serving. The bright, herbal notes cut through the richness of the cheese.
• Use Frozen Corn: If fresh corn isn’t available, use 3 cups of frozen corn kernels, thawed and patted very dry. Char them in the skillet as directed. The texture will be slightly different, but the smoky flavor and cheesy pull remain fantastic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Freezer

Not recommended for freezing, as the cheese texture will become grainy and separate upon thawing.

Reheat

Reheat in a skillet over low heat, stirring frequently, until hot and creamy. Add a splash of milk or water if needed to loosen the cheese.

Leftover queso fundido can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to help the cheese become creamy again. The texture won’t be as stretchy as fresh, but it still makes a great filling for quesadillas or a topping for nachos.

You can prep the corn ribbons and slice the jalapeños up to a day ahead, storing them in the refrigerator in a sealed container. Shred the cheeses and keep them in a zip-top bag in the fridge.

When ready to serve, just heat the skillet and cook — the whole dish comes together in about 10 minutes. The final melting and serving should be done fresh for the best texture.

Serving ideas

Serve this skillet straight from the stove, placed on a trivet in the center of the table. Provide a stack of crispy tortilla chips for scooping — the sturdy ones hold up to the thick cheese. Pull up long strands of cheese with each chip and let everyone dig in. This is a communal dish, so don’t be shy about sharing the skillet.

For a more substantial spread, offer extra toppings like pickled jalapeños, sliced radishes, or a spoonful of crema. The dish is also wonderful alongside grilled meats or as a topping for tacos.

If you want a little more heat, add a few dashes of hot sauce or a sprinkle of cayenne before serving. The smoky, cheesy, charred flavors are best enjoyed immediately.

Frequently asked questions

Recipe card

Charred Corn and Queso Fundido Skillet

Prep 15 minCook 12 minTotal 27 minServes 6

Ingredients

• 4 ears corn on the cob, husked
• 2 jalapeños, thinly sliced
• 8 oz Monterey Jack cheese, shredded
• 8 oz Oaxaca cheese, shredded
• 2 tbsp unsalted butter
• 1 tsp red chili powder (such as tagine-style)
• 1/4 cup fresh cilantro leaves, chopped
• crispy tortilla chips, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.