This Indian-style masala corn dip is a delicious, cheesy, and crowd-pleasing appetizer - perfect for potlucks, game days, or holiday parties. It's so addictive, you won't be able to stop eating it! Serve this easy hot dip with a side of tortilla chips.
I love dips, and regularly make guacamole and sour cream dip. This hot masala corn dip is my favorite to make because it's creamy, cheesy, and has a fun twist with the addition of Indian spices, like pav bhaji masala. It adds a unique touch that makes it stand out and keeps everyone coming back for more.
I have been making this dip for over 4 years, and it's always a hit at my house parties! You can make the dip the day before serving and bake it when you're ready to serve. I was inspired by and adapted this corn dip recipe from The Chutney Life.
This recipe is so easy if you have all the ingredients prepped. Takes less than 20 minutes, plus an additional 20 minutes for baking. Do give it a try.
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Ingredients
- Sweet Corn: I used frozen sweet corn. You can also use roasted corn (from Trader Joe's) or fresh grilled corn.
- Veggies: Mixed bell peppers, onion, garlic, and jalapeno pepper (or green chilies).
- Spices: Pav bhaji masala powder is the secret ingredient that elevates the flavors. Love the "Everest pav bhaji" brand. I also added roasted cumin powder, red chili powder, oregano, salt, and pepper.
- Mayonnaise: It adds creaminess, richness, and a smooth texture to the dip. You can also add some cream cheese.
- Milk (or Heavy Cream): is used to loosen the dip and makes the dip rich and pourable. If you have cream, I highly recommend using it.
- Cheese: I used a shredded Mexican cheese blend for this recipe. However, you can use mozzarella cheese, milk/medium cheddar cheese, or any processed cheese.
- Dip toppings: Fresh cilantro (coriander), sliced green onions, or diced tomatoes.
How to Make Cheesy Masala Corn Dip
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a skillet/pan over medium-high heat. Add 1 tablespoon minced garlic, 1 tablespoon chopped jalapeno (de-seeded), ½ cup of chopped onion, and cook until soft, 1-2 minutes.
Next, add 1 cup of diced bell peppers and saute for 1-2 minutes. Add 2 cups of frozen sweet corn, spices like 1 tablespoon of pav bhaji masala, 1 teaspoon roasted cumin powder, ½ teaspoon oregano (or Italian seasoning), salt, and pepper. Cook for 2-3 minutes, or until the corn is tender and softened.
Reduce the heat to low. Mix in ½ cup of mayonnaise (or softened cream cheese), ½ cup of milk (or heavy cream) until creamy.
Tip: You may also add ¼ cup (2 oz) of softened cream cheese at this step to make it extra rich and creamy; however, I did not add it.
Then add ½ cup of chopped coriander leaves and ½ cup of Mexican cheese blend (or any other cheese, such as mozzarella or cheddar cheese), and stir until melted. If desired, thin the dip with milk.
Spread the dip into an oven-safe dish or an iron skillet. Top with the remaining ½ cup of cheese. Bake at 350°F uncovered for 20 minutes, or until hot and bubbly around the edges.
Dont have an Oven? Baking is optional; simply microwave the dip until it's hot and the cheese is melted. It will still taste delicious, though it won't have the golden, baked top.
Tip: If microwaving, cover it and heat in short intervals, stirring in between to ensure it warms evenly.
Top with garnishes like fresh cilantro, green onions if desired. Serve hot with tortilla chips!
Serving Suggestions
Serve this hot Indian style masala corn dip with tortilla chips, corn chips, crostinis, or Fritos scoops for dipping. It also makes a great dip to add to your party spread with barbeque nation style cajun potatoes or spicy Bombay potatoes.
I love to use leftovers as a filling in quesadillas or sandwiches.
Expert Tips
- More Cheese: Feel free to add more shredded cheese to make it extra cheesy.
- Don't Overcook the Veggies: Sauté the onions and bell peppers just until they turn soft and translucent.
- Wait before Serving: If you serve too quickly, the dip may be runny. Let the dip rest for 10 minutes after baking, allowing it to thicken and set, which prevents it from becoming runny when served.
- Milk: Dip will thicken as it cools, so add some milk to loosen it up again.
- No Oven: Baking is optional - it tastes delicious straight from the pan/skillet as well.
Variations
- Spicier: You can add a few dashes of hot sauce, such as sriracha or red chili powder.
- No Mayonnaise? You can use cream cheese instead.
- Protein-rich: You can substitute mayonnaise with cottage cheese and add ½ cup of beans (boiled or frozen).
- Fresh Corn: You'll need to boil the corn on the cob in the Instant Pot. If you are using frozen corn, no need to thaw.
- Vegan: Use plant-based milk, vegan cheese, and mayonnaise. Skip butter.
Storage & Make-Ahead Instructions
- Make Ahead: If you're preparing the dip for a party or event, prepare it in advance, transfer it to a baking tray, cover it with plastic wrap or foil, and refrigerate for up to 24 hours before baking.
- Store: Store the leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: You can reheat this dip in the microwave or oven. It will thicken as it cools, so add some milk to loosen it up again.
More Dip Recipes
Cheesy Masala Corn Dip
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon jalapeno (deseeded), finely chopped
- 1 tablespoon garlic minced
- ½ cup onion finely chopped
- 1 cup bell peppers diced, (mix of red and green)
- 2 cups frozen corn (or roasted corn)
- 1 - 1.5 tablespoons pav bhaji masala (or taco seasoning)
- 1 teaspoon cumin powder
- ½ teaspoon oregano
- ½ teaspoon red chili powder optional
- salt, pepper to taste
- ½ cup coriander leaves finely chopped
- ½ cup mayonnaise
- ¼ - ½ cup whole milk (or heavy cream)
- ½-3/4 cup shredded cheese for mixing in, (I used mexican cheese blend)
- ½ cup shredded cheese sprinkling on top
Instructions
- Heat olive oil and butter in a skillet/pan over medium-high heat. Add minced garlic, chopped jalapeno (de-seeded), chopped onion, and cook until soft, 1-2 minutes.
- Next, add diced bell peppers and saute for 1-2 minutes. Add frozen sweet corn, spices like pav bhaji masala, roasted cumin powder, oregano (or Italian seasoning), salt, and pepper. Cook for 2-3 minutes, or until the corn is tender and softened.
- Reduce the heat to low. Mix in mayonnaise, whole milk (or heavy cream) until creamy.Tip: You may also add softened cream cheese at this step to make it extra rich and creamy; however, I did not add it.
- Then add chopped coriander leaves and Mexican cheese blend (or any other cheese, such as mozzarella or cheddar cheese), and stir until melted. If desired, thin the dip with milk.
- Spread the dip into an oven-safe dish or an iron skillet. Top with the remaining cheese. Bake at 350°F uncovered for 20 minutes, or until hot and bubbly around the edges.
- Dont have an Oven? You can skip baking and simply microwave the dip until it's hot and the cheese is melted. It will still taste delicious, though it won't have the golden, baked top.Tip: If microwaving, cover it and heat in short intervals, stirring in between to ensure it warms evenly.
- Top with garnishes like fresh cilantro, green onions if desired. Serve hot with tortilla chips!
Nutrition
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