Instant Pot Mexican Street Corn is not only a tasty side dish but so easy to make. Using delicious Mexican spices and adding cream cheese, this Mexican Street Corn recipe has a flavor unlike anything else.
Instant Pot Mexican Street Corn Recipe
This Mexican Street Corn in the Instant Pot is easy to make and just delicious. It’s sautéed, and then pressure cooked, and the flavors come together wonderfully. It’s a little crunchy, and creamy, and melts in your mouth. Everyone will love this recipe, so be sure to put it in your favorites.
Pair this Mexican side dish with Slow Cooker Ranch Chicken Tacos, Spicy Shrimp Tacos, Carne Asada Tacos, or Beef and Cheese Mini Tacos.
Ingredients You Will Need:
- Corn– You will use frozen Gold and White, yellow and white shoe-peg corn.
- Cream style corn
- Butter
- Sweet onion
- Garlic
- Cream cheese
- Lawry’s Garlic Herb Marinade
- Garlic salt
- Seasoned pepper
- Sugar
- Heavy cream
- Shredded parmesan cheese
- Finely chopped parsley
How to Make Instant Pot Mexican Street Corn
- Using the sauté feature on the Instant Pot, melt the butter and add the onion. Sauté for 2 minutes.
- Next, add the frozen corn and sauté for about 5 minutes. The corn will start to golden and caramelize. Turn off the sauté setting.
- Add the cream style, garlic, garlic salt, pepper, and sugar. Stir well to combine.
- Place the lid on the Instant Pot and set the pressure for 5 minutes.
- When the corn is done, do a quick release.
- Remove the lid and stir the corn.
- Add the cream cheese, heavy cream and the Lawry’s herb and garlic marinade. Stir well to combine.
- Saute until the cream cheese is melted and some of the liquid is absorbed.
- Let the corn sit for 5 minutes before serving.
- Top with Parmesan cheese and parsley.
- Serve and enjoy.
What Cheese Do I Add To This Elote Recipe?
For this Mexican Street Corn Recipe, I am adding cream cheese and then topping it with Parmesan cheese. Cotija cheese is more authentic if you want to replace the parmesan with that.
What is In Mexican Corn Seasoning?
To season my Mexican Corn, I am using garlic salt and Lawry’s Garlic Herb Marinade with butter, onion, and garlic. With a touch of sugar, this Mexican Street Corn has so much flavor.
Other Mexican Dishes
Instant Pot Mexican Street Corn
Ingredients
- 12 ounces frozen Gold and White corn
- 12 ounces frozen Organic yellow corn
- 12 ounces frozen White shoe-peg corn
- 16 ounces Cream Style Corn
- 1/2 stick Butter
- 1 large sweet onion
- 1 Tablespoon minced garlic
- 3 – 4 ounces Cream Cheese
- 1/2 cup Lawry's Garlic Herb Marinade
- 1 Tablespoon garlic salt
- 1 teaspoon seasoned pepper
- 1 Tablespoon sugar
- 2 Tablespoons heavy cream
TO TOP – Garnish:
- Shredded Parmesan Cheese
- Finely chopped Parsley
Instructions
- Press the Saute button on the Instant Pot, and melt the butter, add the onion, and Saute for 2 minutes.
- Add the frozen gold and white, yellow, and shoe-peg corn, and Saute for about 5 minutes, or until the corn starts to turn golden, or caramelize.
- Turn off the Saute setting, and add the cream style corn, minced garlic,garlic salt, seasoned pepper and sugar, and stir well to blend.
- Place the lid on the Instant Pot, and press the Manual button, and set the time to 5 minutes.
- MAKE SURE the pressure valve is set to ‘SEALING’, and turn the lid on the Instant Pot until it beeps and locks. Let the corn cook, and when the Instant Pot is done, and goes to off, do a quick release – if you don’t know what a quick release is, it’s releasing the pressure instead of letting it naturally release, by turning the pressure valve from ‘SEALING’, to ‘VENTING’.
- Make sure the float valve is down before removing the lid.
- Remove the lid, and stir the corn.
- Turn on the Saute setting, and add the cream cheese, heavy cream, and the Lawry’s herb and garlic marinade, and stir well to combine.
- Saute for a couple of minutes, just to make sure the cream cheese is completely melted, and some of the liquid is absorbed.
- When the cream cheese melts, turn off the Saute setting, and let the corn sit for about 5 minutes before serving. To serve, dish into bowls, or serve on plates, and top with Parmesan cheese, and parsley.
- Serve, and Enjoy!
Last Step:
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