Recipes
Slow Cooked Mexican Street Corn Dip
12 servings
more than 2 hours
Easy
INSTRUCTIONS
- Select SAUTÉ-High and set the time for 30 minutes. Press START.
- Add the butter to the Inner Pot. When the butter is melted, add the shallot, salt, and pepper and cook, occasionally stirring, until softened.
- Add garlic and jalapeno to the inner pot. Sauté it for 1 minute, then add the kernels into the inner pot and sauté for an extra 2-3 minutes.
- Press the CANCEL button.
- Select SLOW COOK-Low and set the time to 2 hours. Press START.
- Place the cream cheese, mayonnaise, shredded taco cheese mix, feta cheese, chilli powder, Tabasco and fajita mix. Give it a big stir, close the lid and set to VENT.
- When 1 hour remains, carefully open the lid, give it a big stir and close the lid.
- Once finished, press the CANCEL button.
- Sprinkle the green onion and chopped cilantro on top before serving. Enjoy!
Notes
Chef’s tip: When removing kernels, place the tip of the corn cob into the hole of a bundt pan. Use a knife to cut in a downward motion, letting the kernels collect neatly into the pan.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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