Mexican Street Corn Dip

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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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