Whenever someone asks me what my favourite things to cook in the Instant Pot are, I always say Mexican Street Corn. Corn on the cob can be such a hassle to boil on the stove but it comes out perfect out of the pressure cooker! Topped with some delicious cheese and seasonings will keep you coming back for more.
Do you know what goes great with corn? Tacos! Check out this Instant Pot Pork Carnitas Tacos Recipe.
Mexican street corn, aka Elote, is gaining popularity all over North America. I’ve seen people rolling the boiled corn in crushed Cheetos and Takis but I’m sure you’ll love this classic version as well. If you want to experiment with other toppings, go for it!
- lime juice
- hot sauce
- firm feta or cotija cheese
Pressure Cooking the Corn
This only takes 4 minutes on high pressure! Just don’t forget to put water on the bottom of your Instant Pot. Quick-release and carefully remove the cobs. Set them aside a bit to cool.
Making Seasoned Mayo
The seasoned mayo is my little shortcut to preventing you from having to have fresh limes cut and hot sauce out and ready, although that’s always a nice touch on the table to serve with this. Mix mayo with lime juice, salt, and hot sauce and set aside. Melt some butter too and have a BBQ brush ready.
Rolling the Corn
Grate some firm feta or Mexican cotija cheese and combine lightly with fresh chopped cilantro and Tajin brand Mexican seasoning. If you can’t get your hands on Tajin (a sour Mexican chili spice blend), then use chili powder. Brush the corn with butter, then the mayo mixture (I know.. two sauces, but trust me, it’s delicious!), and lightly roll or sprinkle on the cheese blend. In Mexico, street vendors put a wooden skewer through the center of the corn to make it easier to roll in the seasonings. It’s up to you but the mess is part of the fun!
Mexican Street Corn
Instant Pot Mexican Street Corn (Elote)
- Instant Pot
- BBQ or pastry brush
- 4 cobs corn shucked
- 1½ cup water
- ½ cup mayo
- 2 tbsp lime juice
- ¼ tsp salt
- 1 tsp hot sauce
- 100 g firm feta or Mexican cotija cheese
- ½ cup cilantro leaves chopped
- ½ tsp Tajin or chili powder
- 2 tbsp melted butter
- Place water in the bottom of an instant pot. Place corn cobs inside and pressure cook on high pressure for 4 minutes. Quick-release when time is up.
- Meanwhile, combine mayo, lime juice, salt, and hot sauce. Whisk to combine until smooth. Set aside.
- Mix together cheese, cilantro leaves, and Tajin. Place on a large shallow plate.
- When corn is done, carefully remove it. Brush with melted butter, then mayo and lightly roll in or sprinkle on cheese mixture. Serve immediately.
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