Description
Make delicious Mexican Street Corn in your Instant Pot. This fast and easy recipe brings the flavors of elote right to your table.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 tablespoons unsalted butter, melted
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Place the trivet in your Instant Pot. Add 1 cup of water to the pot.
- Arrange the husked corn ears on the trivet.
- Secure the lid on the Instant Pot 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 corn from the Instant Pot.
- In a small bowl, mix together the melted butter, mayonnaise, and sour cream (or crema).
- Brush or spread the mayonnaise mixture evenly over each ear of corn.
- Sprinkle each ear generously with crumbled cotija cheese, chili powder, and chopped cilantro.
- Season with salt to taste.
- Serve immediately with lime wedges for squeezing.
Notes
- For extra flavor, you can grill or broil the corn for a few minutes after pressure cooking to get some char.
- Adjust the amount of chili powder to your spice preference.
- If you cannot find cotija cheese, you can substitute with crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg