Description
This Instant Pot Mexican Street Corn recipe offers a creamy, flavorful twist on the classic street corn dish, combining multiple types of corn with rich cream cheese, butter, and aromatic seasonings. Perfect as a comforting side dish or snack, it cooks quickly under pressure, infusing the corn with delicious savory flavors and a slightly caramelized texture.
Ingredients
Scale
Corn Mix
- 12 ounces frozen Gold and White corn
- 12 ounces frozen Organic yellow corn
- 12 ounces frozen White shoe-peg corn
- 16 ounces Cream Style Corn
Dairy
- 1/2 stick Butter (4 tablespoons)
- 3 – 4 ounces Cream Cheese
- 2 Tablespoons heavy cream
- Shredded Parmesan Cheese, for topping
Vegetables & Aromatics
- 1 large sweet onion, diced
- 1 Tablespoon minced garlic
Seasonings & Marinade
- 1/2 cup Lawry’s Garlic Herb Marinade
- 1 Tablespoon garlic salt
- 1 teaspoon seasoned pepper
- 1 Tablespoon sugar
Garnish
- Finely chopped Parsley
Instructions
- Sauté Butter and Onion: Press the Sauté button on the Instant Pot and melt the butter. Add the diced sweet onion and sauté for 2 minutes until softened and fragrant.
- Add and Sauté Corn: Add the frozen gold and white, yellow, and shoe-peg corn to the pot. Sauté for about 5 minutes until the corn begins to caramelize and turn golden, enhancing its flavor.
- Add Remaining Ingredients Before Pressure Cooking: Turn off the Sauté mode. Stir in the cream style corn, minced garlic, garlic salt, seasoned pepper, and sugar, ensuring all ingredients are well combined.
- Seal and Pressure Cook: Place the lid on the Instant Pot. Select the Manual pressure cooking button and set the timer for 5 minutes. Make sure the pressure valve is set to ‘SEALING’ before locking the lid until it beeps.
- Release Pressure: Once cooking completes and the Instant Pot switches off, perform a quick release by turning the pressure valve from ‘SEALING’ to ‘VENTING’ to release steam immediately.
- Check Float Valve and Remove Lid: Ensure the float valve has dropped before removing the lid to avoid steam burns.
- Stir Corn Mixture: Stir the cooked corn mixture gently to combine all flavors.
- Add Cream Cheese and Marinade: Turn on the Sauté function again. Add the cream cheese, heavy cream, and Lawry’s Garlic Herb Marinade. Stir well to incorporate all the creamy ingredients.
- Melt Cream Cheese and Thicken: Sauté for a couple of minutes until the cream cheese completely melts and some of the liquid is absorbed, achieving a creamy texture.
- Rest Before Serving: Turn off the Sauté setting and allow the corn to sit for about 5 minutes; this helps flavors to meld further.
- Serve: Dish the creamy Mexican street corn into bowls or plates. Top with shredded Parmesan cheese and finely chopped parsley for garnish. Enjoy immediately!
Notes
- Ensure the pressure valve is properly set to ‘SEALING’ when pressure cooking to avoid steam leaks.
- Quick release must be handled carefully to prevent burns from steam.
- The mixture can be adjusted by adding more or less cream cheese for desired creaminess.
- Use freshly grated Parmesan for best flavor impact.
- This dish pairs well as a side for grilled meats or Mexican-inspired dishes.
- Leftovers can be refrigerated and gently reheated on the stovetop.
