This Mexican Street Corn is an easy way to dress up your corn, feed a crowd, and have the best side dish around!
Have you ever had authentic Mexican Street Corn? I know it’s one of those classics that everyone loves, but until recently, I hadn’t even tried it! Now I know how crazy that sounds–it’s delicious–but I honestly didn’t think I would like it. I couldn’t have been more wrong. It’s SO good, and cooking it in the Instant Pot gets you incredibly flavorful Mexican Street Corn in just a couple minutes!
What is Mexican Street Corn?
If you’re wondering what I’m even talking about, prepare to have your mind blown. Mexican Street Corn, or Elote, is a dish you can buy off street carts or food trucks. It’s grilled corn on the cob topped with a combination of:
- Mayonnaise
- Sour cream
- Cotija cheese
- Chile powder
- Fresh lime
If this is sounding weird to you, just promise me you’ll give it a try! I think it’s gonna blow your mind.
You can make Mexican Street Corn in an Instant Pot?
Yes! Awesome, right? I love cooking with the Instant Pot because it’s totally hands off and cooks in two minutes. My kind of side dish! I especially love using my appliances in the summer so I don’t have to stand over a hot oven, grill, or stove.
Other recipes to make with corn
If you’ve got fresh corn on hand, I’ve got some amazing recipes you’ll want to try. I suggest:
- Sauteed Zucchini, Corn, & Mint Salad w/ Lemon & Parmesan
- Grilled Corn Panzanella
- Burrata Pizza with Fresh Corn & Tomatoes
- Grilled Broccolini, Corn, & Tomato Pasta Salad
- Herb Grilled Chicken with Fresh Corn Salsa
Alright, let’s make some Mexican Street Corn! And before you say “Get that corn outta my face!” just take a look at how easy this is…
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This Mexican Street Corn is an easy way to dress up your corn, feed a crowd, and have the best side dish around!
Ingredients
- 4 ears corn
- 3 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1/3 cup crumbled cojita cheese
- 1 tablespoon chopped chives
- 1 lime
Instructions
- Add 1 cup of water into the Instant Pot. Insert the steamer basket and place the corn on top. Cook on high pressure for 2 minutes.
- Release pressure manually and let corn cool for a few minutes.
- Brush corn with mayonnaise and sprinkle with chili powder, cheese, chives and a squeeze of fresh lime juice.
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Alison
Hi i thought about a better match with this dish since it’s”Mexican” . What would you say if I used crema instead of the mayo?
Life is but a Dish
Would be great!
shay
I’m making both the crispy chicken and Mexican corn tonight. Can’t wait to try it! Not sure where the sour cream comes in though? Maybe it was meant to be an option instead of Mayo?
🙂