Instant Pot Mexican Corn Dip Recipe

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!

Easy.

Cheesy.

Creamy.

Corn . . . y.

. . .

Everyone.

This is Instant Pot Mexican Corn Dip.

And it’s magical.

And it tastes like heaven.

And I know you’re gonna LOVE it.

So go.

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.

– Jennifer

Instant Pot Mexican Corn Dip Recipe

5 from 10 votes

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!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Yield: 6 people

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Equipment for this recipe

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Ingredients

1x2x3x

US Customary - Metric

Corn

• ▢ 4 ears corn
• ▢ 1 cup water

Mexican Corn Dip

• ▢ 4 oz cream cheese
• ▢ ¼ cup + 2 tablespoons mayonnaise
• ▢ 1 ½ teaspoons chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon cumin
• ▢ ¼ teaspoon Cayenne
• ▢ 1 ½ teaspoon salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon lime juice
• ▢ ¼ cup Cilantro minced
• ▢ ¼ cup Basil minced
• ▢ Crumbled cotija or feta for topping
• ▢ Cilantro basil, green onion for topping

Recipe Video

Instructions

Corn

• Place water in Instant Pot, then place in trivet.
• Lay corn on trivet.
• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
• Cook on Steam (High Pressure) for 5 minutes.
• Once finished, use the quick release method to open.
• Remove corn, drain water (and remove trivet), and cut corn off the cob.

Mexican Corn Dip

• Place corn kernels, cream cheese, mayo, and spices: chili powder, paprika, garlic, cumin, cayenne, salt, and pepper into the Instant Pot.
• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
• Cook on Steam (High Pressure) for 5 minutes.
• Once finished, use the quick release method to open.
• Stir in lime juice, cilantro, and basil.
• Taste and re-season, if necessary.
• Place dip into serving dish and top with cheese, and other toppings and serve warm with tortilla chips!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:N/A

*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts

Instant Pot Mexican Corn Dip Recipe

Amount Per Serving

Calories 217 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Cholesterol 27mg9%

Sodium 751mg33%

Potassium 205mg6%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 820IU16%

Vitamin C 5.2mg6%

Calcium 20mg2%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chips and dip, cream cheese, instant pot

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Course: Appetizer

Cuisine: American, Mexican

Author: Jennifer Debth