Corn, I love it…. Fresh Corn on the Cob is the BOMB and my favourite way to eat it, picked fresh from locals farmers fields. Of course, that’s only in August, and well, I want to eat it year round, my kids however are all over the place when it comes to corn, one doesn’t like it at all (unless it’s cornbread), one will eat fresh or frozen, one “prefers” canned… it can be a dilemma.
My solution? LOTS and LOTS of great recipes that I cook year round… Grilled Corn Salad in the Summer, Herb Butters for shmeeering on fresh roasted corn, Corn Chowder, Corn Soup, Corn Casserole, Corn Pudding, well, you get the idea.
This recipe for Mexican Street Corn is done in the Instant Pot, my new favourite cooking “gadget”. We eat a lot of tex-mex around here and I’m always looking for sides to go with Enchilada’s, Quesadilla’s, Taco’s, Burrito’s which we eat year round. That’s where this recipe comes in, you can make it with fresh corn, or frozen, but I don’t recommend canned which is too soft for this kind of dish.Print
Instant Pot Mexican Corn
Loaded with fresh citrus flavours from Cumin, Lime juice, Creama and Cilantro, this dish is an excellent side dish to accompany those rich cheesy Enchiladas, Burrito’s, and Quesadilla’s.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 cups
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
If you can’t find Cotija Cheese where you live, you can substitute grated fresh Parmesan Cheese or Feta Cheese.
For the Crema, again if you cannot locate this you can substitute Sour Cream or try my easy recipes for Garlic Lime Crema
- Serving Size: 6