Mexican Street Corn Dip

By: Chop Secrets

Mexican Street Corn Dip
cuisine icon Cuisine
Mexican
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 5 servings, additional chopped cilantro, basil, cayenne, chicken broth or water, chili powder, cilantro, contributed, cook 8 min, corn, corn mixture, cream cheese, crumbled cotija cheese, cumin, dip mixture, ears corn, easy, freshly ground black pepper, garlic powder, instant pot corn recipe, instant pot recipe, kosher salt, lime juice, mayonnaise, mexican, prep 10 min, pressure cook, side dish, smoked paprika, snack, to finish:, tortilla chips, water

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
5 servings
Ingredients
  • Corn Mixture
  • 4 ears corn
  • 1 cup Water
  • Dip Mixture
  • 1/2 cup chicken broth or water
  • 4 oz cream cheese
  • 1/4 cup mayonnaise
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • To Finish:
  • 1 tbsp lime juice
  • 1/4 cup cilantro
  • 1/4 cup basil
  • 3 tbsp crumbled Cotija cheese
  • Additional chopped cilantro
  • tortilla chips
Instructions
  • Pour the water into the Instant Pot, followed by the trivet.
  • Place the corn on the trivet. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK 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 trivet. Discard the water.
  • 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 or PRESSURE COOK 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 reseason as needed
  • Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.
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