Instant Pot Street Corn Queso

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

1. 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.
2. 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.
3. 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.
4. 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.

Link to recipe