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
Scale
- 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.