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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.
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):
- Unsalted Butter
- Sweet onion
- Frozen Corn: For this recipe you will use 3 kinds of corn – Gold and White corn, Yellow corn, White shoe-peg corn
- Cream Style Corn
- Garlic
- Garlic salt, Seasoned pepper, and Sugar
- Cream Cheese
- Heavy cream
- Lawry’s Herb & Garlic with Lemon Marinade
- Shredded Parmesan Cheese
- Parsley
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and serve! To serve, dish into bowls or serve on plates, and garnish with Parmesan cheese and parsley.
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.
The Instant Pot Duo is simple and easy to use. This 7-in-1 appliance can pressure cook, slow cooker, steam, sauté & more.
What is the Difference between Corn On the Cob and Corn Off the Cob?
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.
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
Crispy Chicken Tacos
Instant Pot Mexican Street Corn Off the Cob
Equipment
Ingredients
- 1/4 cup unsalted butter
- 1 large sweet onion chopped
- 16 ounces frozen gold and white corn
- 16 ounces frozen 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
- Add the butter to the Instant Pot. Press the Saute button and melt the butter.
- Add the onion and Saute for 2 minutes.
- 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.
- Turn off the Saute setting. Add the cream style corn, minced garlic, garlic salt, seasoned pepper and sugar, and stir well to blend.
- 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.
- 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.
- To serve, dish into bowls or serve on plates, and garnish with Parmesan cheese and parsley.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Tuesday 9th of August 2022
I love this recipe because there is SO much flavor.
Monica
Friday 24th of December 2021
There must be an error on the amount of Lawry marinade. It calls for 1/2 cup and I only used 1/4 cup. It was still way too salty. I’m not sure if I will even make this again. I also think just making on the stove or grill would be much easier.