Instant Pot Street Corn Queso
From McGough's Recipes
INGREDIENTS
FOR THE QUESO
- 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
FOR TOPPING
- 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)
DIRECTIONS
- 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.