Mexican Street Corn {Instant Pot}- It’s so easy to cook sweet summer corn on the cob in the Instant Pot. It comes out perfectly tender every time! Brush corn with a mixture of mayo and lime juice and a sprinkling of chili powder, cayenne and cotija cheese and you’ve got a Mexican side dish that works well with so many summer favorites.
What is Mexican Street Corn (Elotes) ?
Besides basically being the tastiest way to eat corn!... Mexican street corn is a food typically found on street food carts in Mexico and generally is grilled corn on the cob topped with a creamy tangy mixture of mayonnaise, lime and a sprinkle of chipotle/chili powder and fresh cilantro.
This Instant Pot version skips the grilling step to keep things even easier! But don’t worry you‘ll still get that great smoky flavor with the addition of a dash of smoked paprika.
How to Make Corn on the Cob in the Instant Pot
- Add 1 ½ cups of water to the bottom of the Instant Pot. Place the trivet in the bottom of the pot and stack ears of corn on top of the trivet. Use shucked (husks removed and top and bottom of corn trimmed) or in the husk corn on the cob. If leaving corn in the husk you’ll want to use a sharp knife to cut off the bottom of the corn right above the stem.
- Select the PRESSURE COOK/MANUAL function and set to HIGH pressure for 2 minutes. If cooking corn in the husk adjust cooking time to 3 minutes (instead of 2 mins). When cooking cycle is complete do a QUICK RELEASE to release the pressure. Carefully remove ears of corn (with tongs) and set aside. If cooking corn in husks allow to cool slightly before removing husks.
Mexican Street Corn Toppings
Turn regular corn on the cob into a tasty Mexican side dish by slathering the corn with a tangy sauce and sprinkling of chili powder, cotija chesse and fresh cilantro.
In a small bowl mix together mayonnaise( 2 Tbsp) and lime juice (1 tsp). In another small bowl mix together chili powder (1/2 tsp), cayenne pepper (1/2 tsp) and a pinch of salt. Spread the mayonnaise mixture on cooked corn with a rubber spatula or pastry brush and sprinkle with spice mixture, cotija cheese and chopped fresh cilantro. Serve with lime wedges.
Recipe Notes:
Do you have to use shucked corn to make corn-on-the-cob in the Instant Pot? Or can you use corn in the husk?
You can use either shucked corn or corn in the husk for this recipe. The only thing you’ll want to change if you decide to leave the corn in the husk when cooking in the Instant Pot is to increase the cooking time to 3 minutes( from 2 minutes). Everything else remains the same.
What it Cotija cheese ? What’s a good substitute for Cotija cheese?
Cotija cheese originated in the town of Cotija in the Mexican state of Michoacán. It’s a hard, crumbly cheese made with cow’s milk and has a distinctive robust slightly salty flavor. Since Cotija cheese doesn’t melt it’s best used grated/crumbled to top dishes like enchiladas, tacos, chili, soups, salads and of course, Mexican Street corn.
It’s getting easier to find cotija cheese in many grocery stores these days , but if your local market doesn’t carry it you can always substitute grated Parmesan cheese or crumbled feta cheese instead.
Serving Ideas for Mexican Street Corn
The flavors of Mexican Street Corn work so well with summer favorites like BBQ chicken, burgers, or Instant Pot Country Style Ribs or serve with Fajitas, Tacos and Cilantro Lime Rice (Instant Pot) .
Mexican Street Corn {Instant Pot}
summer corn on the cob in the Instant Pot. It comes out perfectly tender every
time! Brush corn with a mixture of mayo and lime juice and a sprinkling of
chili powder, cayenne and cotija cheese and you’ve got a side dish that works well
with so many summer favorites.
Ingredients
- 4 ears corn shucked, or in the husk
- 2 Tbsp mayonnaise
- 1 tsp lime juice
- ½ tsp chili powder
- ½ tsp cayenne pepper
- Dash of salt
- 2 Tbsp cotija cheese crumbled (or grated Parmesan cheese)
- 1 Tbsp chopped cilantro
- 1 lime cut into wedges (optional)
Instructions
- Place the trivet in the Instant Pot and add 1 ½ cups water. Place corn on the trivet, layering ears as necessary. You can use shucked corn (husks removed and top and bottom of corn trimmed) or in the husk. If leaving corn in the husk you’ll want to use a sharp knife to cut off
the bottom of the corn right above the stem. - Lock the lid and set vent to SEALING Select the PRESSURE COOK/MANUAL function and set to HIGH pressure for 2 minutes for shucked corn ( 3 minutes for corn in husks). When cooking cycle is complete do a QUICK RELEASE to release the pressure. Carefully remove ears of corn (with tongs and set aside). If cooking corn in husks allow to cool for a few minutes before removing the husks.
- In a small bowl mix together mayonnaise and lime juice. In another small bowl mix together chili powder, cayenne pepper and a pinch of salt. Spread the mayonnaise mixture on the corn with a rubber spatula or pastry brush and sprinkle with cheese and chopped cilantro. Serve with lime wedges.
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