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instant pot street corn chicken dip 181209167 q1

Quick Instant Pot Street Corn Chicken Dip

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This cheesy Instant Pot Street Corn Chicken Dip is a party-perfect elote appetizer. Bold, spicy, and served warm with tortilla chips!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Appetizer
Cuisine: Mexican Inspired
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon Napa Valley olive oil
  • 1 cup white onion chopped
  • 2 cloves garlic minced
  • 1 can corn 15 ounce, drained
  • 1 can diced green chiles 4 ounce, undrained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup cotija cheese crumbled
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • salt and black pepper to taste
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup cheddar cheese shredded
  • lime wedges for serving

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat, add the chopped onion, and cook for about 5 minutes until softened.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the drained corn and diced green chiles with their liquid, then cook for 2 to 3 minutes.
  5. Combine the mayonnaise, sour cream, chopped cilantro, cotija cheese, chili powder, and smoked paprika in a medium bowl and season with salt and pepper.
  6. Add the corn and chile mixture to the mayonnaise mixture and stir until well combined.
  7. Spread the mixture evenly into the oven-safe skillet.
  8. Top with shredded Monterey Jack and cheddar cheeses.
  9. Bake for 15 to 20 minutes until the cheese is melted and bubbly and the dip is heated through.
  10. Let the dip stand for a few minutes before serving with lime wedges and tortilla chips.

Notes

Ingredient Choice: While I usually reach for canned corn when I am in a hurry, I have found that using fresh corn cut off the cob and charred in the skillet first adds a smoky depth that is