Schezwan hot corn dip – A crowd-friendly appetizer recipe that is so addictive and Irresistible! This dip is perfectly creamy and cheesy with the best Indo-Chinese flavors!
It’s simple to make and a great appetizer. This recipe is the perfect Diwali party recipe to make when you’re trying to branch out from the traditional appetizer recipes. The bonus is you need only 10 active minutes to prepare. The rest of the time goes into baking.
It has SO many flavors and couldn’t be any easier to whip up. It will disappear in minutes at any party. Serve it with papdi, sliced baguette, or tortilla chips.
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You know that a dip is the first thing to go out at a party.
I love to make different types of dips for festival gatherings and parties.
And I also love making recipes with Schezwan sauce.
Almost everyone love recipe made with schezwan sauce in Indian homes.
So in today’s appetizer recipe, I gave an Indo-Chinese twist by adding schezwan sauce, and soy sauce to the classic hot corn dip.
This schezwan corn Dip is super cheesy, packed with flavor, and such a crowd pleaser.
The dip is a combination of corn, bell pepper, onion, mayo, cream cheese, schezwan sauce, and cheese.
It’s super creamy and the cheese gets nice and gooey. The flavors have a wonderful Indo-Chinese twist.
I have made this dip at our potlucks party last year.
I topped this hot corn dip with some chopped green onion greens and then used chat papdi for dipping.
It was a huge hit at our party and was empty in no time. Everyone had gone crazy over this easy appetizer recipe!
In this dip, the corn kernels give a nice sweetness. Corn cuts through the creaminess of the cheese and also provides a slight crunch.
For the creaminess, I like to use a combination of cream cheese, sour cream, and mayonnaise. I find that this combination provides the best texture and flavor
These 3 combinations make this hot corn dip super ooey gooey and delicious, and combined with the sweet corn make this dip an absolute winner.
Do try this hot corn dip with schezwan sauce in your upcoming Diwali or new year party. People will be asking you to bring this to your next event for sure.
Ingredients required
- Oil: Use any cooking oil of your choice. This is to sauté the vegetables.
- Onion: Dice the onion finely, not in huge chunks
- Red Pepper: Make sure to chop the bell pepper finely so it’s easier to dip
- Corn: The great thing about this recipe is you can use fresh, Or frozen corn.
- Cream Cheese: Use full-fat cream cheese. Soften your cream cheese before using.
- Sour Cream: Add a lovely depth and creaminess. If you don’t have sour cream you can use greek yogurt or plain yogurt(curd) instead.
- Mayo: Makes the dip creamy. I have used vegan mayo.
- Amul Cheese: I have used Amul Cheese. The cheese can be substituted. You can use cheddar, mozzarella, pepper jack, Monterey jack cheese, or a mixture of them all.
- Salt: To taste!
- Green Onion: We will need green onion whites in the dip and greens to garnish.
- Schezwan sauce: What makes this dip unique and extra flavorful is the addition of Schezwan sauce. You can use homemade or store-bought. This sauce is easily available in Indian grocery stores.
- Other sauces: You will need dark soy sauce and red chili sauce for this recipe.
- Vinegar: To balance the flavors.
Step-by-step process
- Preheat your oven at @350 degrees F.
- Take a big mixing bowl. Add cream cheese, sour cream, mayonnaise, schezwan sauce, red chili sauce, dark soy sauce, and vinegar. Mix everything well. Keep it aside.
- Now heat the oil in a pan. Add corn, onion, and bell pepper. Saute for 5 minutes on medium heat, stirring occasionally.
- Add salt and mix well. Switch off the flame.
- Add this sautéed veggie mixture to the prepared cheese-sauce mixture. Add green onions. Stir everything very well.
- Now transfer this mixture into a baking tray. I am using an 11″ L x 7″ W x 1.75″ baking dish.
- Top it with grated cheese.
- Bake @ 350 degrees F. for 20 minutes or until golden and bubbly on top.
- Garnish with spring onion greens. Serve hot with chat papdi, corn chips, French bread, or crostini!
Storage and Reheating
Storing leftovers is easy! Just spoon the dip into an airtight container and keep it in the fridge for up to 3-4 days.
To reheat, just pop it in the microwave for 30-45 seconds.
Tips, notes, and quick FAQs
- Your cream cheese should be room temperature and easy to mix. Use a full-fat brick of cream cheese.
- The spice level of this dip is ⅗, 5 being the spiciest. You can reduce the spice level by adding 2 tablespoon of schezwan sauce instead of 3 tbsp.
- Use fresh corn for the best flavors.
- You can add other vegetables like carrots, and French beans to this dip.
- Add jalapeños if you want it spicier.
Yes, you can freeze a dip with cream cheese in it. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight, stir and bake at 350 degrees for 10 minutes or until warm.
Tortilla Chips
Indian Papadi
Crackers
Veggies
French bread or crostini
Potato Chips
Yes, the dip can be made in advance. Once you assemble the dip, cover and refrigerate it until you’re ready to bake.
Hot dips, especially with a dairy base, should not sit out for more than 5 hours after baking.
You can, but it’s going to taste much better hot.
With left-over dip, you can make a sandwich, and use it in wraps or the burger.
More Dip Recipes
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Schezwan Hot Corn Dip
Ingredients
- 2 cups corn kernels fresh or Frozen
- 1 cup bell pepper chopped into small pieces
- ¼ cup onion chopped into small pieces
- ½ cup spring onion
- ½ cup cream cheese room temperature
- ⅓ cup sour cream
- ¼ cup Mayonnaise
- 3 tablespoon schezwan sauce
- 1 tablespoon red chili sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vinegar
- 1 tablespoon oil
- ¼ teaspoon salt or to taste
- 2 tablespoon spring onion greens for garnishing
- ½ cup Grated Amul Cheese Or use your choice of grated cheese
Instructions
- Preheat your oven at @350 degrees F.
- Take a big mixing bowl. Add cream cheese, sour cream, mayonnaise, schezwan sauce, red chili sauce, dark soy sauce, and vinegar. Mix everything well. Keep it aside.
- Now heat the oil in a pan. Add corn, onion, and bell pepper. Saute for 5 minutes on medium heat, stirring occasionally.
- Add salt and mix well. Switch off the flame.
- Add this sautéed veggie mixture to the prepared cheese-sauce mixture. Add green onions. Stir everything very well.
- Now transfer this mixture into a baking tray. I am using an 11" L x 7" W x 1.75" baking dish.
- Top it with grated cheese.
- Bake @ 350 degrees F. for 20 minutes or until golden and bubbly on top.
- Garnish with spring onion greens. Serve hot with chat papdi, corn chips, French bread, or crostini!
Video
Notes
- Your cream cheese should be room temperature and easy to mix. Use a full-fat brick of cream cheese.
- The spice level of this dip is ⅗, 5 being the spiciest. You can reduce the spice level by adding 2 tablespoon of schezwan sauce instead of 3 tbsp.
- Use fresh corn for the best flavors.
- You can add other vegetables like carrots, and French beans to this dip.
- Add jalapeños if you want it spicier.
Nutrition
Warm regards,
Dhwani.
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