Description
This Baked Queso Fresco & Spicy Corn recipe is the ultimate smoky, cheesy side or appetizer packed with summer flavor and heat.
Ingredients
Scale
- 1 (10-ounce) round queso fresco
- 1 poblano pepper
- 4 ears of corn, shucked
- ½ red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chile-lime seasoning (e.g., Tajín)
- ½ teaspoon salt
- ½ teaspoon paprika
- Generous grind of black pepper
- Dash of cayenne pepper (optional, for extra heat)
- 1 teaspoon honey
- 1 tablespoon olive oil, plus more for drizzling
- 1 lime, cut into wedges
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking dish or oven-safe skillet with parchment or lightly oil the bottom. - Prepare the Queso Fresco
Place the whole round of queso fresco in the center of the dish. Drizzle lightly with olive oil and sprinkle with a bit of paprika and cracked pepper. - Char the Vegetables
Roast the poblano pepper directly over a flame (or under the broiler) until the skin blisters and blackens. Place in a bowl, cover with foil, and let steam for 10 minutes. Peel off the skin, remove seeds, and chop finely. Meanwhile, grill or char the corn over high heat until lightly blackened. Let cool slightly and cut kernels from the cob. - Make the Corn Mixture
In a mixing bowl, combine the corn, chopped poblano, red onion, cilantro, chile-lime seasoning, salt, paprika, cayenne (if using), honey, and 1 tablespoon olive oil. Mix until well coated. - Bake the Cheese
Bake the queso fresco in the oven for 10–15 minutes, or until softened and slightly golden on top. You want the cheese hot and soft but not melted into liquid. - Top with Corn Mixture
Remove the cheese from the oven and immediately top with the spicy corn mixture. Drizzle with a little more olive oil and squeeze lime juice over the top. - Serve Warm
Serve hot out of the oven with lime wedges on the side. Pair with tortilla chips, warm tortillas, or spoon over grilled meat or veggies.
Notes
Queso fresco won’t melt like mozzarella — it softens and becomes creamy inside.
Add a handful of crumbled cotija on top for extra cheesy contrast.
Use canned or frozen corn if fresh is out of season.
Jalapeños can be used instead of poblano for more heat.
A drizzle of crema or hot sauce can take it over the top.
Keywords: Baked Queso Fresco & Spicy Corn