Slow Cooked Mexican Street Corn Dip

By: Instant Pot Culinary Team

Slow Cooked Mexican Street Corn Dip
cuisine icon Cuisine
Mexican
cuisine icon Course
Appetizer, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
12 servings, appetizer, block  of cream cheese, chili powder, cilantro, cobs of corn, cook 3 hour, corn, easy, fajita mix, feta cheese, garlic cloves, green onions, instant pot corn dip, instant pot corn recipe, Instant Pot Culinary Team, jalapeños, mayonnaise, mexican, more than 2 hours, prep 10 min, salt and pepper to taste, sauté, shallots, shredded taco cheese mix, slow cook, snack, tabasco, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
3 hour

serving icon Servings
12 servings
Ingredients
  • 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
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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