Instant Pot Street Corn Queso

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

2 tbsp. unsalted butter

1 clove garlic, minced

1/4 tsp. cayenne

2 tbsp. all-purpose flour

2 c. whole milk

4 c. shredded cheddar

2 c. shredded Monterey Jack

Kosher salt

Tortilla chips, for serving

2 tsp. vegetable oil

1/4 c. frozen corn, rinsed

1/4 c. crumbled queso fresco

1/4 white onion, chopped

1/2 jalapeño, thinly sliced into rounds

Cilantro leaves, for garnish

Chili powder, for garnish (optional)

Instructions

Set Instant Pot to Sauté and heat vegetable oil. Add corn and cook, stirring occasionally, until corn takes on some golden charred color, 4 to 6 minutes. Remove corn from Instant Pot and set aside in a bowl.

Still on the Sauté function, add butter and let melt. Add garlic and cayenne and cook until fragrant, 1 minute. Add flour and whisk until smooth, then cook 1 to 2 minutes, until flour is no longer raw.

Add milk and bring up to a simmer. Cook, stirring occasionally, until milk has thickened slightly, 2 to 3 minutes more. Add cheese and whisk until smooth and melted completely. Switch Instant Pot to "Keep Warm" and cover until ready to serve.

When ready to serve, give queso a final stir and season with salt if needed. Top with charred corn, queso fresco, onion, jalapeño, and cilantro. If using, finish with a pinch of chili powder. Serve with chips.