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
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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