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!
Servings: 6 people
Calories: 217kcal
Equipment
Ingredients
Corn
- 4 ears corn
- 1 cup water
Mexican Corn Dip
- 4 oz cream cheese
- 1/4 cup + 2 tablespoons mayonnaise
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon Cayenne
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 1/4 cup Cilantro minced
- 1/4 cup Basil minced
- Crumbled cotija or feta for topping
- Cilantro basil, green onion for topping
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!
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Video
Nutrition
Calories: 217kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 751mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 5.2mg | Calcium: 20mg | Iron: 0.7mg