Indian Corn Dip
Transform your snacking game with this bold and flavorful Indian Corn Dip, a fusion of creamy textures and warm, aromatic spices. Perfect for parties or cozy evenings, this recipe combines sweet corn kernels with a medley of traditional Indian spices like garam masala, cumin seeds, and turmeric for a uniquely spiced twist. Cream cheese and Greek yogurt create a velvety base, while fresh ginger, garlic, and vibrant cilantro add a burst of freshness. Ready in just 25 minutes, this irresistible dip pairs beautifully with tortilla chips, naan, or crunchy veggies. Impress your guests with this crowd-pleasing appetizer that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 2 cups corn kernels (frozen, fresh, or canned)
- 2 tablespoons unsalted butter
- 1 medium red onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 whole green chili, finely chopped (optional)
- 1 medium tomato, finely diced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon ground red chili powder (optional)
- 4 ounces cream cheese
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 package tortilla chips or naan for serving
Instructions
In a large skillet, melt the butter over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped red onion, garlic, ginger, and green chili (if using). Cook for 3-4 minutes until the onion is translucent.
Add the diced tomato and cook for another 2 minutes until softened.
Mix in the ground coriander, turmeric powder, garam masala, and red chili powder (if desired). Stir well to combine the spices with the mixture.
Add the corn kernels and cook for 5 minutes, stirring occasionally, until the corn is heated through and lightly caramelized.
Reduce the heat to low and add the cream cheese. Stir until it is fully melted and incorporated into the mixture.
Fold in the Greek yogurt to make the dip creamy and smooth.
Add the salt, black pepper, lemon juice, and chopped cilantro. Mix well to combine.
Remove the skillet from the heat, and transfer the dip to a serving bowl.
Garnish with additional cilantro if desired, and serve warm with tortilla chips, naan, or fresh vegetables.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 43.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2406 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
