No Bake Cheese Corn Dip | Easy recipe of cheese corn dip | Corn cheese dip recipe with step by step instructions

You don’t need an oven to make this super-easy no bake cheese corn dip that’s packed with creamy, cheesy goodness and a dash of Indian spice known as Pav bhaji masala.

I am so fascinated to make new dips as they’re the perfect side dish for any party and so easy to make.

If you are looking for more dip/ spread recipes, do check out the following on the blog –

Best Zatziki dip

Red kidney bean hummus

Guacamole

Baba ganoush

Vegan Crema fresca

Homemade hummus

7 ingredient fresh Mango Salsa

No Bake Cheese Corn Dip, my favourite

My latest fascination is this corn cheese dip. We all love the texture of this dip that is creamy, cheesy, with a touch of Indian masala/spice flavor.

Simply combine the ingredients in a skillet and serve!

Any season, make ahead dip recipe

Currently we are enjoying Winters in this part of the world, so cold weather and this hot cheesy corn dip is our favourite and on the go dip.

Moreover, this is so convenient for those hot summer days when you don’t want to turn on the oven.

Everyone want to come out of the kitchen as soon as possible by making something easy peasy and delicious as well. So you can prep it the day before, which makes menu  planning a breeze.

What goes in this dip?

The ingredients for this dip are real  simple! All you need is boiled sweet corn, tomatoes, onions, garlic, capsicum, mayonnaise, processed cheese and a few spices—chili powder, salt and some pav bhaji masala.

Serving options:

Tortilla chips, crackers, chips, toasted warm pita wedges, crudités

Print Recipe

No Bake Cheese Corn Dip | Easy recipe of cheese corn dip | Corn cheese dip recipe

You don’t need an oven to make this super-easy no bake cheese corn dip that’s packed with creamy, cheesy goodness and a dash of Indian spice known as Pav bhaji masala.

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Appetizer, Dip, Dips

Cuisine: Indian

Keyword: Cheese corn dip, corn cheese dip, veg appetizers

Servings: 4

Author: Lata Lala

Ingredients

• 1/4 tsp Butter
• 1/2 tsp oil
• 2 cloves Garlic minced
• 1 Onion chopped finely
• 1 Tomato chopped finely
• 1/4 red bell pepper chopped finely
• 1/4 yellow bell pepper chopped finely
• 1 cup Boiled/steamed American corn kernels
• 1 tsp Pav bhaji masala
• 1/2 tsp Chili powder
• To taste Salt
• 1 tsp Mayonnaise
• 3/4 cup Processed cheese
• To garnish Fresh coriander leaves
• To Serve nachos

Instructions

• To begin with boil American corn in pressure cooker with salt. For that fill cooker with around 2 glasses of water and some salt. Bring it to boil.
• Add pieces of corn and pressure cook for around 2 whistles and lower the flame. Cook for around 10 minutes and switch off the flame.
• Once cooled remove the corn kernels with help of sharp knife. Keep it aside.
• Meanwhile, heat butter & oil in a medium-size pan. Once warm, add in minced  garlic and chilis and saute for 30 seconds or till raw aroma of garlic goes away.
• Now add in chopped onions. Saute well. Next goes in chopped bell peppers and tomatoes. Let it cook for few minutes. Once softened mix boiled corn kernels.
• To this add salt, chili powder, pav bhaji masala, salt and stir it. Let it cook for 30 seconds.
• Now stir in mayonnaise and give it a quick mix. Add cheese, stir it gently a few times.
• Switch off the flame, the residual heat in the pan will melt the cheeses well.
• Top it with chopped coriander leaves.
• Serve and enjoy with tortilla chips.

Notes

Use your preferred corn. It can be frozen corn or canned sweet corn.

Swap processed cheese with mozzarella.

If pav bhaji masala is unavailable, add half the quantity of garam masala or kitchen King masala.

You can make this dip a day prior  and refrigerate it for up to 3 days.

I do not recommend freezing this no bake cheese corn dip.

If you have leftovers, stuff it in a grilled sandwich or make Vol-au-vents.

Step by step instructions and pictorial presentation to make no bake cheese corn dip

To begin with boil American corn in pressure cooker with salt. For that fill cooker with around 2 glasses of water and some salt. Bring it to boil.

Add pieces of corn and pressure cook for around 2 whistles and lower the flame. Cook for around 10 minutes and switch off the flame.

Once cooled remove the corn kernels with help of sharp knife. Keep it aside.

Meanwhile, heat butter & oil in a medium-size pan. Once warm, add in minced  garlic and chilis and saute for 30 seconds or till raw aroma of garlic goes away.

Now add in chopped onions. Saute well. Next goes in chopped bell peppers and tomatoes. Let it cook for few minutes. Once softened mix boiled corn kernels.

To this add salt, chili powder, pav bhaji masala, salt and stir it. Let it cook for 30 seconds.

Now stir in mayonnaise and give it a quick mix. Add cheese, stir it gently a few times.

Switch off the flame, the residual heat in the pan will melt the cheeses well.

Top it with chopped coriander leaves.

Serve and enjoy with tortilla chips.

Notes

Use your preferred corn. It can be frozen corn or canned sweet corn.

Swap processed cheese with mozzarella.

If pav bhaji masala is unavailable, add half the quantity of garam masala or kitchen King masala.

You can make this dip a day prior  and refrigerate it for up to 3 days.

I do not recommend freezing this no bake cheese corn dip.

If you have leftovers, stuff it in a grilled sandwich or make Vol-au-vents.