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.
Course Side Dish
Prep Time 5minutes
Cook Time 10minutes
4cupscornabout 4-5 ears, cut from the cob or frozen
1/2red bell pepperdiced
1/2small red oniondiced
1/2cupMexican crema or sour cream
2splashes of Hot Sauce
To Cook Corn on the Cob:
Pour 1 cup of cold water in the Instant Pot.
Place a trivet in the Instant Pot, then place 4-5 ears of corn on the cob on the trivet.
Close the lid and cook on manual for 2 minutes.
Turn off the heat and Quick Release.
Open the lid carefully.
Cut the corn off the cob.
Add the olive oil in the Instant Pot and turn it to saute, add the red peppers, jalapeños, and onion.
Stir until the onions turn lightly translucent. Add the corn and stir to combine. Add the lime juice and stir to combine. Turn off the Instant Pot.
Pour your corn mix into a large bowl, add the remaining ingredients, stir everything together until well combined. Garnish with additional cheese, salsa, and cilantro.
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
Instant Pot Mexican Corn https://loveonaplate.net/instant-pot-mexican-corn/