Description
This Instant Pot Mexican Street Corn Salad with Creamy Jalapeño Sauce brings the vibrant flavors of elote to your table with the convenience of an Instant Pot. It is a quick and delicious side dish featuring tender corn, a tangy lime dressing, and a spicy, creamy jalapeño sauce.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1-2 jalapeños, seeded and roughly chopped (adjust to your spice preference)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/2 teaspoon chili powder, plus more for garnish
- Salt and black pepper to taste
Instructions
- Pour the corn kernels into the Instant Pot. Add 1/4 cup of water if using fresh corn, or 1/2 cup if using frozen corn.
- Secure the lid and set the valve to sealing. Cook on high pressure for 2 minutes.
- Once cooking is complete, perform a quick release of the pressure. Carefully remove the lid.
- Drain any excess liquid from the corn. Transfer the corn to a large mixing bowl.
- While the corn cools, prepare the creamy jalapeño sauce. In a blender or food processor, combine the mayonnaise, sour cream, chopped jalapeños, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Add the chopped red onion and fresh cilantro to the bowl with the corn.
- Pour the creamy jalapeño sauce over the corn mixture.
- Add the crumbled cotija cheese and chili powder to the bowl. Gently stir everything together until well combined.
- Taste the salad and adjust salt and pepper if needed.
- Garnish with extra cotija cheese and a sprinkle of chili powder before serving. Serve warm or chilled.
Notes
- For a smoky flavor, you can char the corn kernels on a grill or in a cast-iron skillet before adding them to the Instant Pot.
- If you prefer less heat, remove all seeds and white membranes from the jalapeños, or use only half a jalapeño.
- Cotija cheese can be substituted with feta cheese if unavailable.
- This salad is a great side dish for tacos, grilled meats, or as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg