Recipe
Instant Pot Mexican Street Corn Recipe
Published: April 1, 2024
This Instant Pot Mexican Street Corn is my go-to for a quick, flavorful side. Just slather the juicy corn with creamy mayo mix, sprinkle cheese and chili, and voila! It's fiesta time!
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There's nothing quite like feasting on Mexican street corn, right in my own kitchen. Trust me, each bite explodes with an addictive mix of flavors - tang, spice, and creaminess. Armed with my trusty Instant Pot, I've discovered a fail-proof way to bring this street food favorite to the dinner table, with every kernel cooked to perfection. Join me on this culinary adventure and I bet you'll be hooked too!
Ingredients for Mexican Street Corn in the Instant Pot
- Corn: Sweet and juicy base for the dish, adds texture and flavor, a staple ingredient in Mexican street corn recipes.
- Mayonnaise: Creamy and rich, adds a tangy flavor and helps the other seasonings stick to the corn.
- Sour cream: Adds a tangy and creamy element, balances the richness of the mayonnaise and cheese.
- Cotija cheese: Salty and crumbly cheese, adds a unique flavor and texture, traditional in Mexican cuisine.
- Chili powder: Adds a spicy kick and depth of flavor, complements the sweetness of the corn and richness of the cheese.
- Cilantro: Fresh and herbaceous, adds a pop of color and freshness to the dish, enhances the overall flavor profile.
- Lime: Bright and citrusy, adds a zesty freshness, can be squeezed over the corn for a burst of flavor.
One interesting fact about this instant pot mexican street corn recipe is that you can add a touch of smokiness by grilling the corn after pressure cooking it in the instant pot. Just a quick sear on the grill can elevate the flavors even more! Enjoy!
Read more: Instant Pot Creamy Corn Chowder Recipe
Essential Tools for Making Instant Pot Mexican Street Corn
- Instant Pot: Cooks corn quickly under pressure, infusing flavors and retaining moisture.
- Trivet: Elevates corn above water for steaming, ensuring even cooking without direct contact with liquid.
Common Questions About Making Mexican Street Corn in the Instant Pot
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients:
- 4 ears of corn, husked and cleaned
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions:
- Place a trivet in the Instant Pot and add 1 cup of water.
- Arrange the corn on the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Quick release the pressure and carefully remove the corn.
- In a small bowl, mix together the mayonnaise and sour cream.
- Brush the mayonnaise mixture onto the cooked corn.
- Sprinkle cotija cheese, chili powder, and cilantro on top.
- Serve with lime wedges on the side.
Read more: Instant Pot Shrimp and Corn Chowder Recipe
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 25 g | Protein: 7 g | Total Fat: 22 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 5 g | Cholesterol: 30 mg | Sodium: 320 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 150 mg | Potassium: 350 mg | Iron: 1.5 mg | Vitamin A: 200 µg | Vitamin C: 10 mg
Tips for Preparing Instant Pot Mexican Street Corn in Advance
Make Ahead Instructions
- Prepare the corn as directed but do not add toppings.
- Store the corn in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the corn in the microwave or on the grill and add toppings.
Freezing Instructions
- Cook the corn as directed but do not add toppings.
- Allow the corn to cool completely.
- Wrap each ear of corn tightly in plastic wrap and place in a freezer-safe bag.
- Freeze for up to 3 months.
- To serve, thaw the corn in the refrigerator overnight and reheat before adding the toppings.
