Post by Loupy on May 27, 2019 0:00:19 GMT -7
Instant Pot Mexican Street Corn (Elote)
From: Amy and Jacky @ www.pressurecookrecipes.com/instant-pot-mexican-street-corn/?
Super easy to make creamy zesty juicy instant pot Mexican street corn. Pressure cooker corn on the cobs sting with exciting sweet-savory-spicy-unami-cheesy flavors. A refreshingly delicious satisfaction.
Total time: 15 min
Serves 4-6
Ingredients
4 - 6 ears corn on the cob , husks and silk removed
⅓ cup (83g) mayonnaise
⅓ cup (83g) Mexican crema or sour cream
⅓ cup (20g) finely chopped cilantro leaves
¼ teaspoon (1.4g) sugar
½ cup (120g) cotija cheese or feta cheese , crumbled
½ teaspoon (2g) chili powder
¼ teaspoon (1.4g) garlic powder
Juice from half a lime
Garnish & Serve
Chopped cilantro leaves
Lime wedges
Instructions
Pressure Cook Corn on the Cob:
Pour 1 cup (250ml) cold water & place a steamer rack in Instant Pot.
Place 4 - 6 ears of corn on the cob on the steamer rack.
Close lid, then turn Venting Knob to Sealing position.
Pressure cook at High Pressure for 2 minutes, then immediate Quick Release (turning Venting Knob to Venting position).
Turn off the heat.
Open the lid carefully.
Prepare Cheesy Mayo Mixture:
While the corn is pressure cooking, mix the following ingredients together in a mixing bowl:
⅓ cup (83g) mayonnaise, ⅓ cup (83g) Mexican crema or sour cream, ½ cup (120g) crumbled cotija cheese or feta cheese, ⅓ cup (20g) finely chopped cilantro leaves, ½ teaspoon (2g) chili powder, ¼ teaspoon (1.4g) sugar, ¼ teaspoon (1.4g) garlic powder, and juice from half a lime.
Apply Sauce Mixture:
Brush the yummy cheesy mayo sauce mixture all over the corn on the cob with a basting brush.
Garnish & Serve Instant Pot Mexican Street Corn:
If desired, garnish with extra crumbled cheese and chili powder.
Serve immediately with lime wedges on the side.
Enjoy!
From: Amy and Jacky @ www.pressurecookrecipes.com/instant-pot-mexican-street-corn/?
Super easy to make creamy zesty juicy instant pot Mexican street corn. Pressure cooker corn on the cobs sting with exciting sweet-savory-spicy-unami-cheesy flavors. A refreshingly delicious satisfaction.
Total time: 15 min
Serves 4-6
Ingredients
4 - 6 ears corn on the cob , husks and silk removed
⅓ cup (83g) mayonnaise
⅓ cup (83g) Mexican crema or sour cream
⅓ cup (20g) finely chopped cilantro leaves
¼ teaspoon (1.4g) sugar
½ cup (120g) cotija cheese or feta cheese , crumbled
½ teaspoon (2g) chili powder
¼ teaspoon (1.4g) garlic powder
Juice from half a lime
Garnish & Serve
Chopped cilantro leaves
Lime wedges
Instructions
Pressure Cook Corn on the Cob:
Pour 1 cup (250ml) cold water & place a steamer rack in Instant Pot.
Place 4 - 6 ears of corn on the cob on the steamer rack.
Close lid, then turn Venting Knob to Sealing position.
Pressure cook at High Pressure for 2 minutes, then immediate Quick Release (turning Venting Knob to Venting position).
Turn off the heat.
Open the lid carefully.
Prepare Cheesy Mayo Mixture:
While the corn is pressure cooking, mix the following ingredients together in a mixing bowl:
⅓ cup (83g) mayonnaise, ⅓ cup (83g) Mexican crema or sour cream, ½ cup (120g) crumbled cotija cheese or feta cheese, ⅓ cup (20g) finely chopped cilantro leaves, ½ teaspoon (2g) chili powder, ¼ teaspoon (1.4g) sugar, ¼ teaspoon (1.4g) garlic powder, and juice from half a lime.
Apply Sauce Mixture:
Brush the yummy cheesy mayo sauce mixture all over the corn on the cob with a basting brush.
Garnish & Serve Instant Pot Mexican Street Corn:
If desired, garnish with extra crumbled cheese and chili powder.
Serve immediately with lime wedges on the side.
Enjoy!
