Ingredients: |
Ingredients: 4 - 6 ears corn on the cob , husks and silk removed
⅓ cup (83g) mayonnaise
⅓ cup (83g) Mexican crema or sour cream
⅓ cup (20g) finely chopped cilantro leaves
¼ teaspoon (1.4g) sugar
½ cup (120g) cotija cheese or feta cheese , crumbled
½ teaspoon (2g) chili powder
¼ teaspoon (1.4g) garlic powder
Juice from half a lime
Garnish & Serve
▢Chopped cilantro leaves
▢Lime wedges
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Directions: |
Directions:Pressure Cook Corn on the Cob: Pour 1 cup (250ml) cold water & place a steamer rack in Instant Pot. Place 4 - 6 ears of corn on the cob on the steamer rack. Close lid, then turn Venting Knob to Sealing position.
Pressure cook at High Pressure for 2 minutes, then immediate Quick Release (turning Venting Knob to Venting position). Turn off the heat. Open the lid carefully.
Prepare Cheesy Mayo Mixture: While the corn is pressure cooking, mix the following ingredients together in a mixing bowl: ⅓ cup (83g) mayonnaise, ⅓ cup (83g) Mexican crema or sour cream, ½ cup (120g) crumbled cotija cheese or feta cheese, ⅓ cup (20g) finely chopped cilantro leaves, ½ teaspoon (2g) chili powder, ¼ teaspoon (1.4g) sugar, ¼ teaspoon (1.4g) garlic powder, and juice from half a lime.
Apply Sauce Mixture: Brush the yummy cheesy mayo sauce mixture all over the corn on the cob with a basting brush.
Garnish & Serve Instant Pot Mexican Street Corn: If desired, garnish with extra crumbled cheese and chili powder. Serve immediately with lime wedges on the side. |
This recipe for Instant Pot Mexican Street Corn is from