Description
Make delicious Mexican street corn in your Instant Pot. This recipe brings the classic flavors of elote to your kitchen quickly and easily.
Ingredients
Scale
- 4 ears of 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 serving
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder, plus more for serving
- 1/4 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Place a trivet in the Instant Pot and add 1/2 cup water.
- 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.
- Carefully remove the corn from the Instant Pot.
- In a small bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and salt. Mix well.
- Brush or spread the creamy mixture generously over each ear of corn.
- Sprinkle with extra cotija cheese, chili powder, and fresh cilantro, if desired.
- Serve immediately.
Notes
- For extra char, quickly grill or broil the cooked corn for a few minutes after applying the sauce.
- If you don’t have cotija cheese, use crumbled feta as a substitute.
- Adjust chili powder to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg