There’s something magical about Instant Pot Mexican Street Corn that makes it the star of every summer barbecue. Imagine succulent corn, grilled to perfection, slathered in creamy, zesty goodness, topped with a sprinkle of cheese that just screams “fiesta!” The aroma wafts through the air, teasing your senses and making your mouth water in anticipation. parmesan garlic potato packs This dish is not just food; it’s a celebration on a plate.
Now, let’s be honest: who doesn’t want an instant ticket to flavor town? This recipe brings the vibrant essence of street food right to your kitchen table. Whether it’s a casual weeknight dinner or a lively gathering with friends, Instant Pot Mexican Street Corn is bound to evoke fond memories and spark joy. flavorful turkey lettuce wraps delicious corn salad recipe You might even find yourself humming tunes from mariachi bands while whipping up this delightful dish!
Why You'll Love This Recipe
- This Instant Pot Mexican Street Corn is incredibly easy to prepare and will wow your taste buds
- It boasts a flavor profile that combines sweetness and spiciness for an irresistible treat
- Visually stunning with its vibrant colors, it adds flair to any meal
- Perfect for summer cookouts but versatile enough for year-round enjoyment
I remember the first time I made this dish; my friends could not stop raving about it! They insisted I should make it for every gathering after that.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn on the Cob: Look for plump ears with bright green husks for the best sweetness.
- Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. creamy pumpkin bread.
- Mayonnaise: A key ingredient that adds creaminess; opt for regular mayonnaise over light.
- Chili Powder: Spice things up with chili powder; adjust based on your spice tolerance.
- Cotija Cheese: Crumbly and salty, it’s essential for authentic Mexican street corn flavor.
- Lime Juice: Fresh lime juice adds brightness; don’t be shy with those zesty flavors!
- Cilantro: Fresh cilantro brings herbal notes; chop finely for maximum flavor release.
- Salt and Pepper: Essential seasonings; season generously to enhance all flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Get ready to whip up some delectable Instant Pot Mexican Street Corn—it’s easier than you think! For more inspiration, check out this Mexican Corn Chicken Soup recipe.
Prep the Corn: Start by shucking the fresh corn and removing all silk strands. Rinse under cold water to ensure it’s clean and ready for cooking.
Add Ingredients into Instant Pot: Slice the corn into halves or thirds if needed. Place them in the Instant Pot along with cream cheese, mayonnaise, lime juice, chili powder, salt, and pepper.
Add Water and Cook: Pour one cup of water into the pot; this will create steam. Close the lid and set it to manual high pressure for 4 minutes.
Release Pressure: Once cooking is done, allow natural pressure release for 5 minutes before carefully performing a quick release to let out remaining steam.
Toss with Toppings: Open the lid and stir in chopped cilantro and crumbled Cotija cheese until well combined. The aroma will be so inviting!
Serve Hot: Transfer your delightful street corn onto a serving platter and drizzle extra lime juice on top if desired. Enjoy immediately while it’s warm!
Now you’re ready to wow your friends at your next gathering! Just imagine their faces when you serve them this colorful dish bursting with flavor!
You Must Know
- This Instant Pot Mexican Street Corn recipe is a game-changer for flavor lovers
- The creamy texture and spicy kick create a fiesta in your mouth
- Perfect for summer barbecues or cozy dinners, it’s easy to whip up and always a crowd-pleaser
Perfecting the Cooking Process
Start by sautéing the corn with spices before pressure cooking to enhance flavors. Cook for just five minutes under high pressure for optimal tenderness.
Add Your Touch
Feel free to swap mayonnaise with Greek yogurt for a lighter version, or add jalapeños for an extra spicy kick. Customize toppings like cheese or cilantro as you desire.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Chef's Helpful Tips
- Fresh corn on the cob yields the best flavor; try using grilled corn for smokiness
- Avoid overcooking to maintain that crunchy texture; five minutes is perfect!
- Experiment with spices like paprika or chili powder for unique flavors that excite your taste buds
Cooking this dish always reminds me of summer nights spent with friends, laughing over our messy plates of street corn. Their delighted faces made every charred kernel worth it.
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just adjust cooking time slightly if necessary.
What can I serve alongside Instant Pot Mexican Street Corn?
This dish pairs perfectly with tacos, grilled meats, or as a standalone snack.
How can I make this recipe vegetarian-friendly?
Simply replace any meat-based toppings with plant-based alternatives like avocado or black beans.
Instant Pot Mexican Street Corn
- Total Time: 20 minutes
- Yield: Serves 4
Description
Instant Pot Mexican Street Corn is a vibrant and flavorful dish that captures the spirit of summer barbecues in every bite. This easy-to-make recipe combines fresh corn with a creamy, zesty sauce, topped with crumbled Cotija cheese and cilantro for a delightful fiesta on your plate. Perfect as a side dish or standalone snack, it’s sure to impress your guests and evoke fond memories of joyful gatherings.
Ingredients
- 4 ears fresh corn on the cob
- 4 oz cream cheese (full-fat)
- 1/2 cup mayonnaise (regular)
- 2 tbsp lime juice (fresh)
- 1 tsp chili powder
- 1/2 cup Cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- Salt and pepper to taste
- 1 cup water
Instructions
- Shuck the corn, removing all silk strands. Rinse under cold water.
- Cut the corn into halves or thirds if needed. Place in the Instant Pot with cream cheese, mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour in 1 cup of water and secure the lid. Cook on manual high pressure for 4 minutes.
- Allow natural pressure release for 5 minutes, then perform a quick release to release remaining steam.
- Stir in chopped cilantro and crumbled Cotija cheese until well combined.
- Serve hot, drizzling extra lime juice over the top if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For added flavor, sauté the corn with spices before cooking. Swap mayonnaise for Greek yogurt for a lighter option or add jalapeños for extra heat. Store leftovers in an airtight container for up to three days; reheat gently with a splash of water if needed.