This Instant Pot jalapeño corn dip is a quick and easy appetizer that is so delish. A creamy, spicy, flavorful, and cheesy Mexican Street corn inspired dip that will be a hit of any party or gathering.
Instant Pot Jalapeño Corn Dip
This corn dip is good enough to eat with a spoon! It’s ready in under just 15 minutes too!
More popular dips and spreads to make:
What to serve corn dip with?
I prefer to serve this with corn chips, but you could also serve with crackers, potato chips, bread or even use it to top your tacos!
When to serve this jalapeño corn dip?
- BBQ’s
- Football Tailgates
- Thanksgiving
- Christmas
- Or any occasion when you are craving a zesty and cheesy dip!
Mexican Street Corn Dip Ingredients
- Olive oil
- sweet onion – diced
- minced garlic
- mild diced green Chiles
- Jalapeno’s
- organic frozen corn
- chili powder
- Cumin
- garlic salt
- chicken broth
- Cilantro – finely chopped
- crumbled bacon
- cream cheese
- Colby jack cheese
- sour cream
How to make this Instant Pot Corn Dip
Begin by turning on the sauté setting to your Instant Pot, and add the Olive oil.
Sauté the diced onion, until it is golden brown.
Turn the sauté setting off, and add in the minced garlic, diced green Chiles, Jalapeno, Corn, chili powder, Cumin, and garlic salt. Mix together well, and then add in the chicken broth.
Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘sealing’. Press the manual button, and set the time to 8 minutes. When the Instant Pot is done cooking, beeps, and goes to off, quick release the pressure.
Once all pressure has been released, and the float valve has dropped down, remove the lid to the Instant Pot, and stir the corn dip.
Add the cream cheese, sour cream, and shredded Colby jack cheese, and mix all together, until well blended.
Remove the corn mixture and add to a serving bowl, and top with crumbled bacon and chopped Cilantro.
What You Need
- 2 tbsp olive oil
- 1 large sweet onion diced
- 1 tsp minced garlic
- 4 ounces mild diced green chiles
- 2 small jalapeños seeds removed and diced
- 2 bags organic frozen corn 16 ounces each
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 cup chicken broth
- 1 tbsp Cilantro finely chopped
- 1 cup crumbled bacon
- 8 ounces cream cheese
- 1 cup colby jack cheese
- 1 cup sour cream
Directions
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Begin by turning on the 'saute' setting to your Instant Pot, and add the olive oil.
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Sauté the diced onion, until it is golden brown.
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Turn the saute setting off, and add in the minced garlic, diced green chiles, jalapeno, corn, chili powder, cumin, and garlic salt. Mix together well, and then add in the chicken broth.
-
Place the lid on the Instant Pot, and make sure the pressure valve is set to 'sealing'. Press the manual button, and set the time to 8 minutes. When the Instant Pot is done cooking, beeps, and goes to off, quick release the pressure.
-
Once all pressure has been released, and the float valve has dropped down, remove the lid to the Instant Pot, and stir the corn dip.
-
Add the cream cheese, sour cream, and shredded colby jack cheese, and mix all together, until well blended.
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Remove the corn mixture and add to a serving bowl, and top with crumbled bacon and chopped Cilantro.
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