Masala Cheesy Corn dip with Tandoori Paneer

Welcome to a culinary journey where tradition meets innovation! Dive into the irresistible fusion of flavors with my tantalizing Masala Cheesy Corn Dip with Tandoori Paneer recipe. This dish celebrates Indian spices and textures, combined harmoniously to create a mouthwatering experience that will leave your guests craving for more.

With a perfect blend of creamy cheese, sweet corn, aromatic masalas, and succulent crispy tandoori paneer, this recipe promises to elevate your snack game to new heights. Whether you're hosting a party, game night, or simply indulging in a cozy evening at home, this dip is guaranteed to steal the spotlight and impress even the most discerning palates. The dip has veggies, spices, corn, cream cheese, and cheese! then it’s baked with cheese and tandoori spices coated paneer cubes that crisp up in the oven. It’s a flavor and texture explosion when you serve it with Ritz crackers, chips, or naan crackers!

From the sizzle of spices to the gooey goodness of melted cheese, each bite is a symphony of flavors that will transport you to the streets of India, all from the comfort of your kitchen. Get ready to tantalize your taste buds and wow your guests with this unforgettable Masala Cheesy Corn Dip with Tandoori Paneer recipe!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 15 mins

Cooking Time: 25 mins

Total Time: 40 mins

Ingredients: 

Corn dip:

• 1.5 tbsp butter 

• 1 small red onion finely chopped

• 5-6 garlic cloves minced

• 1/2 pepper finely chopped; any color you like

• 4-5 Chopped green onions- whites separated 

• 1 serranos/ jalapeño chopped 

• 15.5 oz corn kernels - can use tinned or frozen

• 2 tsp cumin powder

• 2 tsp Kashmiri chili powder

• 1 tsp coriander powder

• 1/2 tsp turmeric

• 1/2 tsp cardamom powder

• 1/2 tbsp garlic powder

• 2 tsp Italian seasonings; chili flakes & oregano 

• 1-2 tsp salt to taste

• 1/4 tsp pepper ground

• 1/2 tsp sugar

• 1 large tomato chopped

• 1/2 cup milk

• 1/2 cup heavy cream

• 3 tbsp sriracha/hot sauce of your choice

• 2 tbsp ketchup

• 8 oz cream cheese at room temperature

• 6-7 oz Mexican cheese; divided

Tandoori Paneer:

• 6-8 oz paneer cut into small cubes

• 1 tbsp oil

• 1 tsp Kashmiri red chill powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1/2-1 tsp salt as per taste

• 1 tsp tandoori masala powder

Directions: 

1. Tandoori Paneer: In a mixing bowl add the paneer and spices and give it a toss. Add the oil and toss again. Keep aside.

2. Corn dip: Preheat the oven to 375F.

3. Put a saute pan on medium heat. Once warm, add butter and let it melt.

4. Add the onions and jalapenos and saute till fragrant and the onions start browning. This can take 4-5 minutes.

5. Add the chopped peppers and whites of the scallions and cook for 3-4 mins.

6. Add all spices- cumin powder, chili powder, coriander powder, cardamom powder, turmeric, garlic powder, Italian seasonings, salt, pepper and sugar.

7. Cook it well for 1-2 minutes on low heat.

8. Add the chopped tomatoes and cook them down. This can take 5-6 minutes, stir in between so it doesn’t stick/burn.

9. Add corn kernels, the greens of the scallions, milk, sriracha, ketchup, and heavy cream, and mix. Cook for 3-4 minutes and bring it to a low simmer. Once it comes to a simmer, turn off the heat.

10. Add cream cheese and mix till it’s melted and combined.

11. Add about 4 oz of the shredded cheese and mix.

12. Assembly: Transfer to a baking dish and cover it with the remaining cheese.

13. Top the cheese with the tandoori paneer.

14. Bake at 375F for 30-35 mins till it’s bubbly and the paneer has started browning. Broil on low for 4-5 minutes till the paneer is slightly crispy.

15. Serve immediately with ritz crackers/chips/naan crackers etc. Check notes for other ways to use this dip!

Notes/Tips:

• Other ways to use the dip/filling-

  • On toast- You can use this topping on a toasted bread and broil.

  • Tarts- You can use this as a filling in tarts. Cover with cheese and bake.

  • Pasta- Add the reaming baked dish to a pan, add boiled pasta and pasta water and seasonings if needed.

• Using an oven safe pan makes it a one pan dip. You can just top it with cheese and bake.

• The paneer needs to get crispy on top so broiling is important.

• The tomato needs to get cooked down properly.

• You can make the dip from before and keep. It lasts well in the fridge for 2-3 days. Keep it covered. Top with cheese and bake when ready to eat.

• My favorite way to serve it with are ritz and Naan crackers.