Instant Pot Mexican Street Corn Dip
Tender corn kernels with just the right blend of herbs and spices.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
Corn Mixture
- 4 ears corn, shucked
- 1 cup water
Dip Mixture
- ½ cup chicken broth or water
- 4 oz cream cheese, cut into pieces
- ¼ cup mayonnaise
- 1½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne (optional)
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
To Finish:
- 1 tbsp lime juice
- ¼ cup cilantro, chopped
- ¼ cup basil, cut into fine ribbons
- 3 tbsp crumbled cotija cheese (or feta)
- Additional chopped cilantro or lime wedges for garnish (optional)
- Tortilla chips for serving
Instructions
- Pour the water into the Instant Pot, followed by the steam rack.
- Place the corn on the steam rack. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure. Carefully remove the corn and the steam rack. Discard the water. Rinse the inside of the lid with cold water and set aside (this will help it reseal faster).
- Cut the corn off the cob.
- Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure.
- Stir in the lime juice, cilantro, and basil. Taste and re-season as needed
- Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.
Watch the recipe video here:
Tender corn kernels with just the right blend of herbs and spices.RECIPE: http://chopsecrets.com/instant-pot-mexican-street-corn-dip/
Posted by Chop Secrets on Wednesday, January 9, 2019
