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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.
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Instant Pot Mexican Corn

Calories: 937kcal
Author: Jill

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 jalapeƱos 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:

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

Mexican Corn Directions:

  • Cut the corn off the cob.
  • Add the olive oil in the Instant Pot.
  • Turn it on to saute'
  • Add the red peppers, jalapeƱos, and onion.
  • Stir until the onions turn lightly translucent.
  • Add the corn and stir to combine.
  • Add the lime juice.
  • Stir to combine.
  • Turn off the Instant Pot.
  • Pour your corn mix into a large bowl.
  • Add the remaining ingredients.
  • Stir everything together until well combined.
  • Garnish with additional cheese, salsa, and cilantro.
  • Enjoy!!

Nutrition

Calories: 937kcal | Carbohydrates: 100g | Protein: 29g | Fat: 54g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 2037mg | Potassium: 1604mg | Fiber: 12g | Sugar: 38g | Vitamin A: 5435IU | Vitamin C: 172.9mg | Calcium: 623mg | Iron: 4.6mg