Slow Cooked Mexican Street Corn Dip
Servings Prep Time
12servings 10minutes
Cook Time
Servings Prep Time
12servings 10minutes
Cook Time
  • 4 cobs of corn
  • 3tbsp unsalted butter
  • 1 block  of cream cheesesoftened, 8 oz
  • 1/2cup mayonnaise
  • 1tsp garlic clovesminced
  • 1cup shredded taco cheese mix
  • 1/2cup shallotssmall diced
  • 2 jalapeñosseeded and small diced
  • 2 green onionssliced
  • 1/2tsp chili powder
  • 1tsp fajita mix
  • 1/2cup feta cheesegoat milk
  • 2tsp tabasco
  • salt and pepper to taste
  • 1/8cup cilantrofinely chopped, optional
  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. 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.
  7. When 1 hour remains, carefully open the lid, give it a big stir and close the lid.
  8. Once finished, press the CANCEL 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.