Instant Pot Mexican Corn

Recipe by Love On A Plate

May 6, 2019- Crisp Corn seasoned with cumin, jalapeno, red peppers, crema and Cilantro all made in minutes in your Instant Pot.

Ingredients

• 4 cups corn (about 4-5 ears, cut from the cob or frozen)
• 1 tbsp olive oil
• ½ red bell pepper (diced)
• ½ small red onion (diced)
• ½ cup fresh cilantro (chopped)
• 6 onions (diced)
• 2 jalapeño pepper (diced)
• 2 limes (juiced)
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ¼ tsp salt
• ½ cup Mexican crema or sour cream
• 2 splashes of Hot Sauce
• ½ cup cotija cheese (crumbled*)

Method

1. To Cook Corn on the Cob:
2. Pour 1 cup of cold water in the Instant Pot.
3. Place a trivet in the Instant Pot, then place 4-5 ears of corn on the cob on the trivet.
4. Close the lid and cook on manual for 2 minutes.
5. Turn off the heat and Quick Release.
6. Open the lid carefully.
7. Directions:
8. Cut the corn off the cob.
9. Add the olive oil in the Instant Pot and turn it to saute,  add the red peppers, jalapeños, and onion.
10. 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.
11. 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.

View the recipe instructions at Love On A Plate