Description
This Instant Pot Mexican Street Corn Dip is a quick and easy appetizer perfect for parties. It brings the vibrant flavors of Mexican street corn into a creamy, cheesy dip, made simple in your Instant Pot.
Ingredients
Scale
- 4 cups frozen corn kernels, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 ounces cream cheese, softened
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Combine corn, mayonnaise, sour cream, cream cheese, cotija cheese, cilantro, lime juice, minced jalapeño (if using), chili powder, smoked paprika, and cayenne pepper (if using) in the Instant Pot.
- Stir everything together until well combined.
- Close the lid and set the valve to sealing.
- Cook on High pressure for 3 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Open the lid and stir the dip well.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with extra cotija cheese and fresh cilantro before serving.
Notes
- For extra char flavor, you can sauté the thawed corn in the Instant Pot on ‘Sauté’ mode with a little oil for 5-7 minutes before adding other ingredients.
- Adjust the amount of jalapeño to your spice preference.
- Serve warm with tortilla chips, pita bread, or vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg