Description
Make delicious Mexican street corn quickly in your Instant Pot. This easy recipe brings the vibrant flavors of elote to your kitchen with minimal effort.
Ingredients
Scale
- 4 ears fresh corn, husked
- 1/2 cup water
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving
Instructions
- Place a trivet in your Instant Pot. Add 1/2 cup water to the pot.
- Arrange the corn ears on the trivet.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 2 minutes.
- Once cooking is complete, do a quick release of the pressure by carefully turning the valve to venting.
- Once the pin drops, carefully remove the lid. Remove the corn from the Instant Pot and set aside.
- In a medium bowl, combine mayonnaise, sour cream (or crema), cotija cheese, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Mix well until smooth.
- Carefully spread the mayonnaise mixture evenly over each ear of corn.
- Garnish with extra cotija cheese, a sprinkle of chili powder, and chopped fresh cilantro if desired. Serve immediately with lime wedges.
Notes
- For a spicier kick, add more cayenne pepper to the mixture.
- If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
- This recipe works well with frozen corn on the cob too; no need to thaw before cooking.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg