I am so happy I found a fast and easy way to make this Mexican Street Corn Dip in my Instant Pot. Elote (or more properly “esquites” in its off-the cob form) is corn roasted over an open grill and coated with mayonnaise or butter and topped with crumbled cheese, chili powder, and cilantro. In Mexico, it’s a street food favorite. At our table, it’s a family favorite!
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If you haven’t already made corn on the cob in your Instant Pot, you are in for a treat. It’s fast and easy and results in the sweetest, most tender corn you can imagine. We pair it with ribs in our Fall-Off-The-Bone Baby Back Ribs recipe.
But in this recipe, we take it one step further by mixing those tender corn kernels with just the right blend of herbs and spices to make a delicious Mexican Street Corn Dip, all in just 30 minutes!
This dip is great for parties, for tailgating, or as an appetizer or side for other great dishes like our Best Pork Carnitas recipe. And if you’re looking for a fabulous addition to your Cinco de Mayo table, look no further. Muy perfecto!
Tender corn kernels with just the right blend of herbs and spices.
Ingredients:
Corn Mixture
- 4 ears corn, shucked
- 1 cup water
Dip Mixture
- 1/2 cup chicken broth or water
- 4 oz cream cheese, cut into pieces
- 1/4 cup mayonnaise
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
To Finish:
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup basil, cut into fine ribbons
- 3 tbsp crumbled cotija cheese (or feta)
- Additional chopped cilantro or lime wedges for garnish (optional)
- Tortilla chips for serving
Ingredients:
Corn Mixture
- 4 ears corn, shucked
- 1 cup water
Dip Mixture
- 1/2 cup chicken broth or water
- 4 oz cream cheese, cut into pieces
- 1/4 cup mayonnaise
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
To Finish:
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup basil, cut into fine ribbons
- 3 tbsp crumbled cotija cheese (or feta)
- Additional chopped cilantro or lime wedges for garnish (optional)
- Tortilla chips for serving
Instructions:
- Pour the water into the Instant Pot, followed by the steam rack.
- Place the corn on the steam rack. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure. Carefully remove the corn and the steam rack. Discard the water. Rinse the inside of the lid with cold water and set aside (this will help it reseal faster).
- Cut the corn off the cob.
- Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure.
- Stir in the lime juice, cilantro, and basil. Taste and re-season as needed
- Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
