Instant Pot Mexican Street Corn: 2 Min Magic
Make delicious Mexican street corn (elote) quickly and easily in your Instant Pot. This recipe is perfect for a fast weeknight meal or a flavorful side dish.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of corn, husked
- 1 cup water
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon chili powder
- Pinch of cayenne pepper (optional)
Instructions
- Place the husked corn ears and water in the Instant Pot.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 2 minutes.
- Allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Carefully remove the corn from the Instant Pot and pat dry.
- In a small bowl, mix together the mayonnaise, cotija cheese, lime juice, cilantro, chili powder, and cayenne pepper (if using).
- Spread the mixture evenly over the corn.
- Serve immediately.
Notes
- Ensure your Instant Pot is clean and functioning properly before starting.
- Adjust the chili powder and cayenne pepper to your spice preference.
- If you can’t find cotija cheese, feta cheese can be a substitute.
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approximately 250-300
- Sugar: Approximately 5-7g
- Sodium: Approximately 300-400mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 15-18g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 3-4g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 20-30mg
Find it online: https://whiskdaily.com/instant-pot-mexican-street-corn/