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.
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.