Sweet Corn Queso Fundido Nachos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 lb. Frozen Sweet Corn Kernels thawed
  • ½ Cup Water
  • 2 Tablespoons Olive Oil
  • 4 Ounces Canned Green Chiles rinsed and drained
  • ¼ Cup Diced Onion
  • 1 Clove Garlic grated
  • Salt and Pepper to taste
  • ½ lb. Monterey Jack/Pepper Jack Cheese shredded
  • Tortilla Chips about 1 bag
  • Fresh Chopped Cilantro and Sliced Jalapenos for garnish


  1. Add the thawed sweet corn and water to a blender or food processor. Puree until smooth.
  2. Heat the olive oil in a medium skillet over medium/low heat for a minute. Add the onion and cook until translucent. Add the garlic and sauté for one minute. Add the pureed corn mixture to the skillet; stir to combine all the ingredients and sauté for five minutes until heated through.
  3. Add the cheese to the skillet, mix until all the cheese melts. Season with salt and pepper to taste.
  4. Turn the oven’s broiler on high.
  5. Add the tortilla chips to a heatproof dish. Layer the corn and cheese mixture throughout the chips, leaving enough to coat the top of the chips. Place the dish in the oven, leave the oven door cracked open so you don’t burn the nachos. Keep the nachos under the broiler for about ten minutes, until the cheese and corn mixture becomes slightly golden and bubbly.
  6. Top with cilantro and jalapenos and then serve immediately.