Kitchen Fun With My 3 Sons

Instant Pot Mexican Corn

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Mexican Corn in the Instant Pot is a delicious dinner side dish with a kick. This will go perfect with your next Mexican feast.

I am completely obsessed with my Instant Pot. We’ve been making everything from Baby Back Ribs to Strawberry Jam.

If your new IP seems confusing, don’t worry. We are making it easy with these beginner tips and an explanation of all the buttons.

Mexican Corn in the Instant Pot is a delicious dinner side dish with a kick. This will go perfect with your next Mexican feast.

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Instant Pot Mexican Corn

I really love all things spicy so this dish is full of jalapeños, peppers, onions and hot sauce. If you aren’t a fan of the heat, you can leave the ingredients out that you don’t like. This will be full of flavor either way.

Your kitchen will smell amazing while you let all these flavors saute in the Instant Pot.

Mexican Corn in the Instant Pot is a delicious dinner side dish with a kick. This will go perfect with your next Mexican feast.

Making Mexican Corn

Can you believe it only takes about a two minutes to cook your corn on the cob in the Instant Pot? It’s crazy how fast this thing cooks!

Once your corn is done, cut it off the cob. Next, you’ll saute your veggies until the onions are translucent.

Add in your corn and the rest of the ingredients and stir. This recipe is complete in about 5 minutes!

Tips for Dicing Your Veggies

To cut your peppers and get the seeds out properly, start at the bottom. Turn the pepper over and cut away from the top, leaving the middle in tact. Do this to the other sides. There’s a great step by step you can see right here.

When you’re ready to dice them, I find it so worth it get the Ninja Food Chopper Express Chop for $18.99. It makes the whole process go super quick and I’m sorry, but I’m just not the best with a knife! Too many close calls for accidentally chopping off a finger.

Here are the printable directions.

Instant Pot Mexican Corn

Ingredients

Ingredients:

  • 4-5 ears corn on the cob husks and silk removed
  • 1 tbsp olive oil
  • 1/2 red bell pepper diced
  • 1/2 small red onion diced
  • 1/2 cup fresh cilantro chopped
  • 6 green onions diced
  • 2 jalapeños pepper diced
  • 2 limes juiced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper ground
  • 1/4 tsp salt
  • 1/2 cup Mexican crema
  • 2 splashes of hot sauce
  • 1/2 cup cotija cheese crumbled

Instructions

Ears of Corn Directions:

  1. Pour 1 cup of cold water in the Instant Pot.
  2. Place a trivet in the Instant Pot, then place 4-5 ears of corn on the cob on the trivet.
  3. Close the lid and cook at manual for 1 - 2 minutes.
  4. Turn off the heat and Quick Release.
  5. Open the lid carefully.

Mexican Corn Directions:

  1. Cut the corn off the cob.
  2. Add the olive oil in the Instant Pot.
  3. Turn it on to saute'
  4. Add the red peppers, jalapeños, and onion.
  5. Stir until the onions turn lightly translucent.
  6. Add the corn and stir to combine.
  7. Add the lime juice.
  8. Stir to combine.
  9. Turn off the Instant Pot.
  10. Pour your corn mix into a large bowl.
  11. Add the remaining ingredients.
  12. Stir everything together until well combined.
  13. Garnish with additional cheese, salsa, and cilantro.
  14. Enjoy!!
Nutrition Facts
Instant Pot Mexican Corn
Amount Per Serving
Calories 937 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 14g 70%
Cholesterol 129mg 43%
Sodium 2037mg 85%
Potassium 1604mg 46%
Total Carbohydrates 100g 33%
Dietary Fiber 12g 48%
Sugars 38g
Protein 29g 58%
Vitamin A 108.7%
Vitamin C 209.6%
Calcium 62.3%
Iron 25.3%
* Percent Daily Values are based on a 2000 calorie diet.
Mexican Corn in the Instant Pot is a delicious dinner side dish with a kick. This will go perfect with your next Mexican feast.

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