Instant Pot Mexican Street Corn (Elote)
Easy to make Creamy Zesty Juicy Instant Pot Mexican Street Corn (Elote)! Pressure Cooker corn on the cobs bursting with exciting sweet-savory-spicy-umami-cheesy flavors. A refreshingly delicious satisfaction!
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 - 6 ears corn on the cob (, husks and silk removed)
- ⅓ cup (83g) mayonnaise
- ⅓ cup (83g) Mexican crema or sour cream
- ⅓ cup (20g) finely chopped cilantro leaves
- ¼ teaspoon (1.4g) sugar
- ½ cup (120g) cotija cheese or feta cheese (, crumbled)
- ½ teaspoon (2g) chili powder
- ¼ teaspoon (1.4g) garlic powder
- Juice from half a lime
- Chopped cilantro leaves
- Lime wedges
Instructions
- 1
Pressure Cook Corn on the Cob: Pour 1 cup (250ml) cold water & place a steamer rack in Instant Pot. Place 4 - 6 ears of corn on the cob on the steamer rack. Close lid, then turn Venting Knob to Sealing position.Pressure cook at High Pressure for 2 minutes, then immediate Quick Release (turning Venting Knob to Venting position). Turn off the heat. Open the lid carefully.
- 2
Prepare Cheesy Mayo Mixture: While the corn is pressure cooking, mix the following ingredients together in a mixing bowl: ⅓ cup (83g) mayonnaise, ⅓ cup (83g) Mexican crema or sour cream, ½ cup (120g) crumbled cotija cheese or feta cheese, ⅓ cup (20g) finely chopped cilantro leaves, ½ teaspoon (2g) chili powder, ¼ teaspoon (1.4g) sugar, ¼ teaspoon (1.4g) garlic powder, and juice from half a lime.
- 3
Apply Sauce Mixture: Brush the yummy cheesy mayo sauce mixture all over the corn on the cob with a basting brush.
- 4
Garnish & Serve Instant Pot Mexican Street Corn: If desired, garnish with extra crumbled cheese and chili powder. Serve immediately with lime wedges on the side. Enjoy!~