The Best Instant Pot Mexican Street Corn
The Best Instant Pot Mexican Street Corn
When it comes to making corn in the Instant Pot, this recipe is one of my favorites for a reason. Who knew that you could take an ear of corn and have it taste this good? This is The Best Instant Pot Mexican Street Corn hands down!
If you’re looking for a side dish recipe that can easily become the main dish because it’s amazing, don’t miss out on this simple corn recipe. It’s literally one of my favorite ways to cook corn.
I also love this State Fair Air Fryer Mexican Street Corn recipe. It’s similar but different!
The Best Instant Pot Mexican Street Corn
I’m always looking for fun and unique dishes for the family. Now that we’re homesteading and growing the majority of our own veggies, I’m about to have ears of corn growing out of my, uh, ears. If you remember a while back I shared my Mexican street corn pasta salad? Well… it is a huge hit on my site and in our home!
And since I’m obsessed with using my Instant Pot, it just makes sense that I find a way to use it for cooking our food even more than we have before. I love how my Instant Pot (or should I say “pots” because I literally have a ton of them) make mealtime and meal planning a breeze.
How long does it take to cook corn in the Instant Pot?
High-pressure cooking is the best! You can rest easy knowing that the corn is going to be cooked in just 2 minutes of time. So fast. No longer waiting for the water to start boiling is such a time saver.
Is Mexican Street Corn spicy?
This corn has a little bit of heat, but it’s up to you if you want to keep it that way or tone it down a bit. I prefer spicy, but I also know not everyone likes it as spicy as I do, and some like it even hotter. Since the heat is coming from the chili powder, you can increase or decrease the amount to suit your taste buds.
Can you use salad dressing instead of mayonnaise for this corn recipe?
If you don’t like mayonnaise, salad dressing can be an option, but it isn’t an authentic option and you may have many who question that choice. 😉
How do I store leftover Mexican Corn?
You’re going to want to store this corn just like you would any corn recipe. Store it in an airtight container and place it in the fridge. Since it’s already going to have all the toppings on it, I would recommend eating it within a day of storing it. This will have the best flavor and texture.
Ingredients Needed To Make The Best Instant Pot Mexican Corn
- 4-6 ears of corn on the cob
- ⅓ cup of Mexican crema
- ¼ cup of mayo
- ½ cup of crumbled up queso fresco cheese
- ¾ t of garlic powder
- ¼ t of salt
- 1 lime
- ¼ cup of chopped cilantro
- ½ t of chipotle chili powder
- Extra lime slices for more lime juice
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How To Make The Best Instant Pot Mexican Corn
Start by taking the corn husks off the corn. Make certain that you’re removing all the silk, too. Or as we like to call it, corn hair.
Put the trivet on the inside of your Instant Pot and pour in 1 cup of water. Put the ears of corn on the trivet. This method also allows you to stack the corn, too.
Close the lid to the Instant Pot and set to sealing. Put on manual high pressure for 2 minutes. Once the cooking time is done, do a quick release to release the remaining pressure.
Take out the corn and let it cool for a few moments.
Once the corn has cooled, grab a bowl and mix together all the ingredients, except for the chili powder.
If the corn is cool enough to hold, go ahead and apply the mix all over the corn. Sprinkle the top with chili powder and serve.
What to serve with Mexican street corn?
Since this is technically a side dish, you need to start thinking about what else you can serve with this easy corn recipe. Some suggestions would be:
This is a fun food that the kids will love to eat! And if you’re worried about them making a mess, you might as well just have them eat it outside.
This recipe is messy good and every single bite is worth it. The sweetness of the corn paired with the delicious ingredients will make this corn recipe a family favorite in no time at all.
I suggest making plenty of corn because you and your family will thoroughly enjoy these treats. The fresher the ears of corn, the better. I’ve also tried sweet corn in this recipe. It’s a different taste. Personally, I prefer regular corn over sweet corn with this recipe, but we all have different preferences and palates.
More Delicious Corn Recipes
The Best Instant Pot Mexican Street Corn
This Mexican street corn is a great side dish recipe!
Ingredients
- 4-6 ears of corn on the cob
- ⅓ cup of Mexican crema
- ¼ cup of mayo
- ½ cup of crumbled up queso fresco cheese
- ¾ t of garlic powder
- ¼ t of salt
- 1 lime
- ¼ cup of chopped cilantro
- ½ t of chipotle chili powder
- Extra lime slices for more lime juice
Instructions
Start by taking the corn husks off the corn. Make certain that you're removing all the silk, too. (or as we call it - corn hair)
Put the trivet on the inside of your Instant Pot and pour in 1 cup of water. Put the ears of corn on the trivet, and you can stack them as well for this recipe.
Close the lid to the Instant Pot and set to sealing. Put on manual high pressure for 2 minutes of time. Once the cooking time is done, do a quick release to release the remaining pressure.
Take out the corn and let it cool for a few moments.
Once the corn has cooled, grab a bowl and mix together all the ingredients except for the chili powder.
If the corn is cool enough to hold, go ahead and apply the mix all over the corn. Sprinkle the top with chili powder and serve.
Close the lid and set it to sealing. Set the Instant Pot to manual high pressure for 2 minutes. When the cooking time is done, quickly release any remaining pressure.
Remove the corn from the Instant Pot and set it aside to cool for a few minutes.
While the corn is cooling, mix together all remaining ingredients except for the chili powder.
