Instant Pot Mexican Street Corn Recipe Off the Cob

February 11, 2020

Instant Pot Mexican Street Corn is a delicious off the cob version of traditional Elote.  It’s a little crunchy, creamy, and melts in your mouth. Use herbs and spices just like you would if you grilled corn on the grill. 

Instant Pot Mexican Street Corn Off the Cob in a bowl

What Is An Instant Pot?

An Instant Pot is a pressure cooker and slow cooker combined into one product, designed to make your food cook faster and evenly. Instant Pots definitely save you time in the kitchen.

Available in 3, 6, and 8 quart, this model is Amazon’s #1 best seller with over 59,000 reviews and 4.6 out of 5 stars!

What is Elote?

Elote (pronounced ee-LOW-tay) is the Spanish word for “corn cob.” It is used to describe the Mexican corn sold by street vendors.

Traditionally, elote is served on the cob with mayonnaise, Cotija cheese, and Ancho chile powder. It may sound strange to put mayonnaise on corn, but it is amazing. 

Close up shot of Mexican Street Corn Off the Cob

Corn On the Cob vs Off the Cob

Corn on the cob is nostalgic for me. It brings me back to summer days as a child, when we would be shucking corn on the deck and my dad would grill up burgers.

Eating corn on the cob versus off the cob comes down to personal preference. There are a few factors to consider when making corn.

  • Visual appeal
  • Freshness
  • Length of time to prepare

Mexican street corn on the cob is very visually appealing. It looks delicious and you just can’t beat fresh corn. However, if you don’t want to spend all night picking corn silk out of your teeth, you can easily cut the corn off the cob or purchase frozen corn.

Grilling corn takes time if you want to do it the right way. If you want corn on the cob to be juicy, you have to soak it for hours before grilling it. 

Instant Pot Mexican Street Corn Off the Cob on a serving spoon

Instant Pot Mexican Street Corn Recipe

This recipe is a twist on traditional Elote, or Mexican Street Corn. Instead of mayonnaise, we use cream cheese and heavy cream. 

Instant Pot Mexican Street Corn Ingredients

To make this corn side dish recipe, you will need the following ingredients (see the recipe card below for exact amounts):

Instant Pot Mexican Street Corn Off the Cob in a bowl

How to Make  Instant Pot Mexican Street Corn Off the Cob

There can be many steps to using an Instant Pot, but the result is always juicy and perfectly cooked food. Give these instructions a thorough read, and I recommend printing the recipe below to make it easier to follow along. 

  1. Saute the butter and onion. Add the butter to the Instant Pot. Press the Saute button and melt the butter. Add the onion and Saute for 2 minutes. 
  2. Saute the corn. 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. 
  3. Add cream corn and seasoning. Turn off the Saute setting. Add the cream style corn, minced garlic, garlic salt, seasoned pepper and sugar, and stir well to blend. 
  4. Cook and release. Place the lid on the Instant Pot, 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.  When the Instant Pot goes to off, do a quick release.  [A quick release is 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. 
  5. Add the cream cheese and wet ingredients. Turn on the Saute setting, add the cream cheese, heavy cream, and the Lawry’s 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.  
  6. Garnish and serve! To serve, dish into bowls or serve on plates, and garnish with Parmesan cheese and parsley.  

Overhead shot of Instant Pot Mexican Street Corn Off the Cob in a bowl

What to Serve with Mexican Street Corn

Mexican Street Corn makes a great side dish for any Mexican meal.  Here are some of my favorite Mexican recipes:

Hawaiian Coffee BBQ Steak Tacos with Pineapple
30 Minute Sheet Pan Steak Fajitas
Chicken Stuffed Poblano Peppers

Close up shot of Instant Pot Mexican Street Corn Off the Cob on a spoon

Instant Pot Mexican Street Corn Off the Cob

Instant Pot Mexican Street Corn Off the Cob

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 22 minutes

Instant Pot Mexican Street Corn is a delicious off the cob version of traditional Elote.  It's a little crunchy, creamy, and melts in your mouth. Use herbs and spices just like you would if you grilled corn on the grill. 

Ingredients

  • 1/4 cup Unsalted Butter
  • 1 large Sweet onion, chopped
  • 16 ounces frozen Gold and White corn
  • 16 ounces frozen Organic yellow corn
  • 16 ounces frozen White shoe-peg corn
  • 16 ounces Cream Style Corn
  • 1 tablespoon Minced garlic
  • 1 tablespoon Garlic salt
  • 1 teaspoon Seasoned pepper
  • 1 tablespoon Sugar
  • 4 ounces Cream Cheese
  • 2 tablespoons Heavy cream
  • 1/2 cup Lawry's Herb & Garlic with Lemon Marinade
  • Shredded Parmesan Cheese
  • Finely chopped Parsley

Instructions

    1. Add the butter to the Instant Pot. Press the Saute button and melt the butter.
    2. Add the onion and Saute for 2 minutes. 
    3. 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. 
    4. Turn off the Saute setting. Add the cream style corn, minced garlic, garlic salt, seasoned pepper and sugar, and stir well to blend. 
    5. Place the lid on the Instant Pot, 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. 
    6. When the Instant Pot goes to off, do a quick release.  [A quick release is 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. 
    7. Turn on the Saute setting, add the cream cheese, heavy cream, and the Lawry's 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. 
    8. When the cream cheese melts, turn off the Saute setting, and let the corn sit for about 5 minutes before serving.  
    9. To serve, dish into bowls or serve on plates, and garnish with Parmesan cheese and parsley.  

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 954mgCarbohydrates: 39gFiber: 4gSugar: 11gProtein: 7g

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