Queso Fundido

This rich, molten blend of melty cheese is the perfect match for the tropical flavours, smoke, and moderate heat of The McCormick 2025 Flavour of the Year Aji Amarillo Seasoning. Top with crumbled chorizo, charred onions, and cilantro before serving with warm tortilla chips.

This recipe features The McCormick 2025 Flavour of the Year: Aji Amarillo Seasoning.

Ingredients

Procedure

Miso Butter

1. In a food processor combine butter, miso, and garlic. Process until fully combined. Transfer to parchment paper and roll into a log. Hold refrigerated for service.

Coconut Sauce

1. In a bowl combine coconut yogurt, lime juice, and Frank's RedHot®. Whisk until well mixed. Hold refrigerated for service.

Pumpkin Seeds

1. In a saute pan over medium-high heat add pumpkin seeds. Toast until seeds being to pop. Transfer to a bowl and toss with smoked paprika, garlic, salt, and oil until evenly coated.
2. Transfer seasoned seeds to a mortar and coarsely crush with pastel. Store in an airtight container for service.

Corn Ribs

1. Set fryer to 325°F. Quarter each corn cob lengthwise. Fry until corn begins to curl up, about 3 minutes. Drain well.
2. In a bowl combine maple syrup, lime juice, and Smokehouse Maple Seasoning. Whisk to combine and hold refrigerated for service.

Service

1. Set grill to medium high heat. For each serving, brush 8 corn ribs with maple glaze. Grill until charred on all sides.
2. Transfer grilled corn to a bowl and toss with 2 tablespoons of miso butter until well coated.
3. Place corn on desired plate. Drizzle with 1/4 cup of coconut sauce and garnish with 2 tablespoons of spiced pumpkin seeds and 1 tablespoon of cilantro. Serve hot.