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Let me tell you about my favorite instant pot creation - Mexican street corn! This recipe brings vibrant flavors right to your kitchen. Imagine biting into juicy corn slathered with creamy mayo and tangy sour cream, topped with crumbly cotija cheese and zesty chili powder. Fresh cilantro adds a burst of herbal goodness, while a squeeze of lime brightens everything up. Best part? You'll have this mouthwatering dish ready in no time using your trusty pressure cooker. Get ready for a fiesta in your mouth!
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.
Read more: Mexican Beef Stew 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.
Instant Pot Mexican Street Corn Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 4 ears 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
Read more: Instant Pot Mexican Chicken Recipe
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.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Corn on the Cob Recipe
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.
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!
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