Slow Cooked Mexican Street Corn Dip


  • 4 cobs of corn
  • 3 tbsp unsalted butter
  • 1 block  of cream cheese
  • 1/2 cup mayonnaise
  • 1 tsp garlic cloves
  • 1 cup shredded taco cheese mix
  • 1/2 cup shallots
  • 2 jalapeños
  • 2 green onions
  • 1/2 tsp chili powder
  • 1 tsp fajita mix
  • 1/2 cup feta cheese
  • 2 tsp tabasco
  • salt and pepper to taste
  • 1/8 cup cilantro
  • 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!
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