Description
Make delicious Mexican street corn in your Instant Pot. This quick and easy recipe brings the vibrant flavors of elote to your kitchen with minimal effort.
Ingredients
Scale
- 4 ears fresh or frozen corn on the cob
- 1 cup water
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon garlic powder
- Salt to taste
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving
Instructions
- Place a trivet in the Instant Pot and add 1 cup of water.
- Arrange the corn cobs on the trivet.
- Secure the lid and set the valve to sealing. Cook on high pressure for 3 minutes for fresh corn or 5 minutes for frozen corn.
- Once cooking is complete, do a quick release of the pressure. Carefully remove the corn from the Instant Pot.
- In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, and salt. Mix until well combined.
- Spread the mixture evenly over each ear of warm corn.
- Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro if desired. Serve immediately with lime wedges.
Notes
- For an extra smoky flavor, grill the corn briefly after cooking in the Instant Pot.
- Adjust the amount of chili powder to your spice preference.
- If cotija cheese is unavailable, you can substitute with crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 3-5 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg