Description
This Instant Pot Mexican Corn Dip with Jalapenos is a creamy, flavorful appetizer perfect for parties and gatherings. Combining sweet corn, spicy jalapenos, and a blend of cheeses, this dip is cooked quickly in an Instant Pot for a rich, comforting dish that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Vegetables & Aromatics
- 1 large sweet onion, diced
- 1 teaspoon minced garlic
- 4 ounces mild diced green chiles
- 2 small jalapenos, seeds removed and diced
- 2 bags organic frozen corn (16 ounces each)
- 1 tablespoon cilantro, finely chopped
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
Liquids
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Dairy & Cheese
- 8 ounces cream cheese
- 1 cup Colby Jack cheese, shredded
- 1 cup sour cream
Others
- 1 cup crumbled bacon
Instructions
- Preheat and Sauté Onion: Turn on the Saute setting on your Instant Pot and add the olive oil. Once hot, add the diced onion and sauté until it turns golden brown, which brings out its natural sweetness.
- Add Aromatics and Spices: Turn off the Saute setting. Add the minced garlic, diced green chiles, jalapenos, frozen corn, chili powder, cumin, and garlic salt to the Instant Pot. Stir everything thoroughly to combine flavors.
- Add Chicken Broth: Pour in the chicken broth and stir again to mix all ingredients evenly. This liquid helps in cooking and blending the flavors.
- Pressure Cook the Dip: Secure the lid on the Instant Pot and ensure the pressure valve is set to ‘SEALING’. Press the MANUAL (or Pressure Cook) button and set the timer to 8 minutes to cook the mixture under pressure.
- Release Pressure: Once cooking is finished and the Instant Pot beeps and turns off, perform a quick release of the pressure by carefully moving the valve to ‘VENTING’. Wait for the float valve to drop before opening the lid.
- Mix in Cheeses and Sour Cream: Remove the lid and stir the cooked corn mixture. Add the cream cheese, sour cream, and shredded Colby Jack cheese. Stir everything together until the cheeses are melted and the dip is creamy and well blended.
- Serve and Garnish: Transfer the dip to a serving bowl. Top with crumbled bacon and chopped cilantro for added flavor and a nice presentation. Serve warm and enjoy!
Notes
- For less heat, reduce the jalapenos or omit the seeds entirely.
- You can substitute vegetable broth for chicken broth to make the recipe vegetarian.
- If you prefer a smoother dip, use an immersion blender to blend part of the mixture before adding the cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a smoky flavor, consider adding smoked paprika or using smoked bacon.
