Instant Pot Mexican Corn Dip. This easy, cheesy, creamy deliciousness is ready in about 15 minutes and is loaded with cream cheese, fresh corn, mayo, and loads of spices and fresh herbs! The perfect dip for tortilla chips!
Corn . . . y.
. . .
This is Instant Pot Mexican Corn Dip.
And it’s magical.
And it tastes like heaven.
And I know you’re gonna LOVE it.
Grab some tortilla chips and get ready to get your dip on!
In case you missed it, Trevor is obsessed with corn.
Liiiiike actually super obsessed with corn.
In case you missed it, I’m obsessed with margaritas.
Liiiiike actually super obsessed with margaritas.
😉 😉 😉
Whenever either of us has had a long or particularly hard day, we LOVE going to happy hour.
Trevor needs corn.
I need a margarita.
Pasqual’s (a local Madison, WI chain) TOOOO the rescue.
I get my favorite happy hour margarita (it’s $5 and tastes ah-mazing) and Trevor gets his Mexican street corn dip (and a marg, too, of course 😉 ).
But now that we’re not living in Madison anymore – wait whaaaaat (read more here) – I needed to make my OWN version of Trevor’s all time favorite dip.
Enter: Instant Pot Mexican Corn Dip.
Step One: Cook corn in Instant Pot. This only takes 5 minutes. How magical is that?!
Step Two: Remove corn and cut corn off the cob.
Step Three: Place corn kernels into Instant Pot with cream cheese, mayo, and a whole lotta spices: chili powder, smoked paprika, garlic powder, cumin, cayenne, salt and pepper.
Step Four: Cook for 5 minutes.
Step Five: Stir in lime juice, cilantro, and basil <– yes. Basil. It sounds weird, but Pasqual’s does it and it’s freaking genius.
Step Six: Open bag of favorite tortilla chips and eat your weight in Instant Pot Mexican Corn Dip.
I LOVE the slight tang of the mayo with the creaminess of the cream cheese. That combo mixed with sweet corn and all the smokey spices, fresh lime juice, and earthy basil . . .
Like I said, it tastes like heaven.
What’s the ONE food you couldn’t live without? For Trevor, it’s obviously corn. 😉 Show Me the Yummy!
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