Mexican Street Corn Dip
Servings Prep Time
5servings 10minutes
Cook Time
8minutes
Servings Prep Time
5servings 10minutes
Cook Time
8minutes
Ingredients
  • Corn Mixture
  • 4 ears cornshucked
  • 1cup Water
  • Dip Mixture
  • 1/2cup chicken broth or water
  • 4oz cream cheesecut into pieces
  • 1/4cup mayonnaise
  • 1 1/2tsp chili powder
  • 1tsp smoked paprika
  • 1/2tsp garlic powder
  • 1/2tsp cumin
  • 1/4tsp cayenneoptional
  • 1 1/2tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • To Finish:
  • 1tbsp lime juice
  • 1/4cup cilantrochopped
  • 1/4cup basilcut into fine ribbons
  • 3tbsp crumbled Cotija cheeseor feta
  • Additional chopped cilantroor lime wedges for garnish optional
  • tortilla chipsfor serving
Instructions
  1. Pour the water into the Instant Pot, followed by the trivet.
  2. Place the corn on the trivet. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  4. When the time is up, quick-release the pressure. Carefully remove the corn and the trivet. Discard the water.
  5. Cut the corn off the cob.
  6. Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  8. When the time is up, quick-release the pressure.
  9. Stir in the lime juice, cilantro and basil. Taste and reseason as needed
  10. 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.