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Baked Queso Fresco & Spicy Corn

A warm, cheesy dish with the crispiness of baked queso fresco and the sweet, spicy notes of corn, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup queso fresco, crumbled Substitutions: can use paneer or feta for similar texture.
  • 1 cup corn kernels (fresh or frozen) If using frozen corn, thaw and drain before use.
  • 1 jalapeño, diced Feel free to adjust quantity based on heat preference.
  • 1/2 teaspoon cumin Adjust based on preference.
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine queso fresco, corn kernels, diced jalapeño, cumin, and smoked paprika. Season with salt and pepper.
  3. Mix everything together until evenly combined.
  4. Transfer the mixture to a small baking dish or oven-safe skillet, spreading it out evenly.
  5. Bake in your preheated oven for 15-20 minutes, or until the top is golden and bubbly.
  6. Let it cool for a few minutes, then garnish with fresh cilantro.
  7. Serve warm with your favorite dipping items such as tortilla chips or fresh veggies.

Notes

For best results, monitor baking closely. If browning too quickly, cover loosely with aluminum foil. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.