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Mexican Street Corn { Instant Pot}
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Mexican Street Corn {Instant Pot}

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 side dish that works well
with so many summer favorites.
Prep Time5 mins
Cook Time1 min
Course: Side Dish
Cuisine: American, Mexican
Servings: 4 servings
Calories: 137kcal


  • 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)


  • 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.


Serving: 1ear of corn with toppings | Calories: 137kcal | Carbohydrates: 18g | Protein: 3.9g | Fat: 7g | Saturated Fat: 1.4g | Cholesterol: 1.9mg | Sodium: 88.7mg | Potassium: 240.7mg | Fiber: 3g | Sugar: 5.7g