This Cheese Masala Corn Dip is my Indian spin on a classic party dip. It is loaded with sweet corn, cream cheese, mozzarella, sour cream. What makes it unique and extra flavorful is the addition of Indian spices. Serve it with sliced baguette and tortilla chips. A crowd-friendly appetizer recipe that is so addictive!
You know that a dip is the first thing to go out at a party. I mostly make this Spinach Jalapeno dip and Mexican 7-layers party dip in rotation. But my new favorite is this masala corn dip. Ever since I made it for my Galentine’s Day party, I am hooked. If you are looking for a delicious dip to serve at your next get-together consider making this desi version. I am sure everyone is going to love it.
Ingredients for easy corn dip.
The ingredients used to make this dip are mostly pantry and fridge staples. Corn is something that I always have in my freezer. Cream cheese, sour cream, spices, and cheese are always there at home. There is not much chopping involved in this dip. Onion and bell peppers are optional, but lends a lot of flavor and crunch to the dip.
Sweet Corn
I have used a frozen variety of corn. The first one is yellow sweet corn and another is already roasted sweet corn.
The roasted corn is a game-changer in any recipe and the convenience of frozen ones available is a bonus. You will find both of these in any leading grocery store freezer section.
Onion and bell peppers
Some chopped onion and colorful peppers add a good crunch to this recipe.
Green chilies and Garlic
A flavor bomb for anything. You may skip green chilies if it is too spicy for you but please add garlic to the dip.
Masala aka spices
Pav Bhaji masala lends a striking Indian flavor to this dip. When it comes to the Indian spice masala blend, I simply adore Pav Bhaji masala. It can immediately brighten any bland meal. You definitely want to use it. Other spices used are red chili powder and black pepper.
Tomato puree
A dash of puree or canned tomato sauce will provide the needed zing and tang to this dip.
Heavy cream
Just a little goes a long way. As I have used tomato puree I added some heavy cream to avoid any curdling of cream cheese later on.
Cheese
I have used part-skim Mozzarella for this recipe.
Sour cream
Use a full-fat sour cream for extra creaminess.
Cream cheese
A block of full-fat Philadelphia cream cheese is used. You may use any available brand. Whipped cream cheese spread should be fine as well.
Possible substitutes.
- Use your preferred frozen corn.
- Swap mozzarella with Amul cheese or white cheddar.
- If pav bhaji masala is unavailable, add half the quantity of garam masala.
- If you are not using heavy cream then don’t use tomato puree as well.
Expert suggestions
- Though this dip tastes great straight out of the oven, it is no less at room temperature. This makes it an ideal choice to serve at a party without worrying to time it up.
- Taste as you go. You can adjust the seasoning to your choice. Increase or decrease the spices.
- Baking is optional, it tastes great just out of the skillet. So, if you don’t have an oven, you can still enjoy it.
- You can use any variety of frozen corn available
Storage information.
- You can make this dip ahead of time and refrigerate it for up to 3 days.
- This makes a great meal prep recipe for a party.
- I do not recommend freezing this corn dip.
Exciting ways to use the dip.
- Eat this masala corn dip warm or cold, it tastes amazing both ways.
- If you have leftovers, stuff it in a grilled sandwich or spread it over a tortilla and make roll-ups like these. Either way, it tastes amazing.
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Easy Recipes for a Party to try!
Cheese Masala Corn Dip Recipe
Cheese Masala Corn Dip Recipe
Ingredients
- 2 teaspoon cooking oil
- ½ cup white or Yellow Onion chopped
- 10 oz Frozen Green Giant Fire Roasted Corn
- 10 oz Frozen Yellow Corn
- ½ cup green bell pepper chopped
- ½ cup red bell pepper chopped
- 1 tablespoon minced garlic approx. 4 cloves
- 1 tablespoon Mezzetta diced tamed Jalapenos , medium heat
Spices used
- 2 tablespoons Pav Bhaji Masala
- 2 teaspoon red chili powder lal mirch
- Salt to taste
- Couple twists black pepper
- ¼ cup tomato puree
- 3 tablespoons Heavy cream
- ⅓ cup sour cream
- 8 oz Philadelphia Cream Cheese Block
- ¾ cup Mozzarella divided.
Garnish (Optional)
- Fistful of Chopped cilantro
Instructions
- Heat oil in a medium-size pan.
- Once warm, add in chopped onion, garlic, jalapenos and saute for 30 seconds.
- Now add in chili powder pav bhaji masala, salt, tomato puree, chopped bell peppers, corn, black pepper and stir it. Let it cook for 30 seconds.
- Now stir in the heavy cream and give it a quick mix.
- Next, switch off the flame and add in sour cream, cream cheese, and half the mozzarella.
- Stir it gently a few times. The residual heat in the pan will melt the cheeses well.
- Transfer the dip to a bake-safe dish. Top it with additional remaining mozzarella.
- Bake it at 350 degrees F for 20 minutes or until the cheese on the top is bubbly and melted.
- Take it out and top it with chopped cilantro.
- It will be very hot straight out of the oven.
- Let it stand for 10 minutes and then enjoy with tortilla chips, sliced baguettes, or crostinis.
Step by Step video of the recipe –
Notes
You can double or half the recipe as needed.
Possible substitutes.
- Use your preferred frozen corn variety and brand. It should be 2.5-3 cups corn.
- Use fresh green chilies instead of jarred. Not that fresh one will be spicier. So, adjust the quantity accordingly.
- Swap mozzarella with Amul cheese or white cheddar.
- If pav bhaji masala is unavailable, add half the quantity of garam masala.
- If you are not using heavy cream then don’t use tomato puree as well.
Expert suggestions
- Though this dip tastes great straight out of the oven, it is no less at room temperature. This makes it an ideal choice to serve at a party without worrying to time it up.
- Taste as you go. You can adjust the seasoning to your choice. Increase or decrease the spices.
- Baking is optional, it tastes great just out of the skillet. So, if you don’t have an oven, you can still enjoy it.
Storage information.
- You can make this dip ahead of time and refrigerate it for up to 3 days. This makes a great meal prep recipe for a party.
- I do not recommend freezing this corn dip.
Exciting ways to use the dip.
Eat this masala corn dip warm or cold, it tastes amazing both ways.If you have leftovers, stuff it in a grilled sandwich or spread it over a tortilla and make roll-ups like these.
Either way, it tastes amazing.
I made this for our Diwali get together. Everyone loved it and it met the most critical of people’s expectations. Thank you.
Omg Reena, that is amazing. Glad this recipe brought you compliments.