Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
5 servings
|
Ingredients
- Corn Mixture
- 4 ears corn shucked
- 1 cup Water
- Dip Mixture
- 1/2 cup chicken broth or water
- 4 oz cream cheese cut into pieces
- 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 optional
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- To Finish:
- 1 tbsp lime juice
- 1/4 cup cilantro chopped
- 1/4 cup basil cut into fine ribbons
- 3 tbsp crumbled Cotija cheese or feta
- Additional chopped cilantro or lime wedges for garnish optional
- tortilla chips for serving
Ingredients
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|
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.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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