Slow Cooked Mexican Street Corn Dip
By :Instant Brands Culinary Team
Slow Cooked Mexican Street Corn Dip
Slow Cooked Mexican Street Corn Dip
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Appetizer, Snack
Cuisine Mexican
Difficulty Easy
Cooking Technique Sauté, Slow Cook
Main Ingredient Corn, Cream Cheese, Fajita Mix, Mayonnaise
Prep Time 10 minutes
Cook Time 3 hours
Servings
12 servings
Ingredients
  • 4 cobs of corn
  • 3 tbsp unsalted butter
  • 1 block  of cream cheese softened, 8 oz
  • 1/2 cup mayonnaise
  • 1 tsp garlic cloves minced
  • 1 cup shredded taco cheese mix
  • 1/2 cup shallots small diced
  • 2 jalapeños seeded and small diced
  • 2 green onions sliced
  • 1/2 tsp chili powder
  • 1 tsp fajita mix
  • 1/2 cup feta cheese goat milk
  • 2 tsp tabasco
  • salt and pepper to taste
  • 1/8 cup cilantro finely chopped, optional
Course Appetizer, Snack
Cuisine Mexican
Difficulty Easy
Cooking Technique Sauté, Slow Cook
Main Ingredient Corn, Cream Cheese, Fajita Mix, Mayonnaise
Prep Time 10 minutes
Cook Time 3 hours
Servings
12 servings
Ingredients
  • 4 cobs of corn
  • 3 tbsp unsalted butter
  • 1 block  of cream cheese softened, 8 oz
  • 1/2 cup mayonnaise
  • 1 tsp garlic cloves minced
  • 1 cup shredded taco cheese mix
  • 1/2 cup shallots small diced
  • 2 jalapeños seeded and small diced
  • 2 green onions sliced
  • 1/2 tsp chili powder
  • 1 tsp fajita mix
  • 1/2 cup feta cheese goat milk
  • 2 tsp tabasco
  • salt and pepper to taste
  • 1/8 cup cilantro finely chopped, optional
Slow Cooked Mexican Street Corn Dip
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SAUTÉ-High and set the time for 30 minutes. Press START.
  2. Add the butter to the Inner Pot. When the butter is melted, add the shallot, salt, and pepper and cook, occasionally stirring, until softened.
  3. 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.
  4. Press the CANCEL button.
  5. Select SLOW COOK-Low and set the time to 2 hours. Press START.
  6. Add the cream cheese, mayonnaise, shredded taco cheese mix, feta cheese, chilli powder and fajita mix. Give it a big stir, close the lid and set to VENT.
  7. When 1 hour remains, carefully open the lid, give it a big stir and close the lid.
  8. Once finished, press the CANCLE button.
  9. Sprinkle the green onion and chopped cilantro on top before serving. Enjoy!
Recipe 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.