Instant Pot Mexican Corn
Instant Pot Mexican Corn is an easy dinner side dish with a bit of heat to it! This juicy instant pot corn is the perfect addition to your next Mexican feast!
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Side Dish
Cuisine: Mexican
Keyword: instant pot corn, instant pot corn on the cob, mexican corn recipe
Servings: 4
Calories: 937kcal
Ingredients:
- 4-5 ears corn on the cob husks and silk removed
- 1 tablespoon 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 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon salt
- 1/2 cup Mexican crema
- 2 splashes of hot sauce
- 1/2 cup cotija cheese crumbled
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, jalapeños, 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!!
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