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Instant Pot Mexican Street Corn – Off The Cob Elote

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Instant Pot Mexican Street Corn off the cob is the perfect side dish for any night of the week. Mexican Street Corn Salad (also known as Esquites or Elote) is one flavorful corn recipe.

Mexican Street Corn Off The Cob

Instant Pot Mexican Street Corn

One of my favorite Instant Pot corn recipes is this Mexican Street Corn off the cob. Not only is it simple to make, you literally toss it in, and then the pressure cooker handles the rest.

What Is A Mexican Street Corn Salad

Mexican Street Corn Salad or Elote is a sweet corn salad that has a creamy sauce, topped with fresh cilantro, cheese, and full of rich and vibrant flavors.

This recipe is great for potlucks, holiday entertaining, the perfect summer cookout side dish, and so much more. We even make this for weeknight side dishes all the time.

Street Corn Salad

Corn Salad Recipe

Essentially Elote is a smothered corn cob with all these incredible flavors.

But, if you are like me and prefer to eat off the cob, this corn salad recipe in Instant Pot is gonna be a perfect fit for you.

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What Type of Corn To Use For Mexican Street Corn Salad

  • Frozen Gold and White corn
  • Frozen Organic yellow corn
  • Can of Cream Style Corn (16 oz)
  • Frozen Shoe Peg Corn

I have found doing a mix of corn gives you the best flavor. Now if it is in season you can use corn on the cob. I find that frozen vegetables hold up best in the Instant Pot.

Canned veggies tend to break down a lot more and can leave your corn soggier in texture. If you use fresh corn you can do 3-4 cobs in a swap of the frozen.

Variations to Instant Pot Elote Salad

  • Use grilled corn that has charred marks.
  • Use a red onion in replace of sweet onion for a pop of color.
  • Control the heat by cleaning jalapeno and removing seeds so it is milder in flavor. Or leave seeds in if you want a kick of heat.
  • Any crumbled Mexican cheese will work in this recipe. Queso Fresco or even Cotija, or if you don’t have that use parmesan.

How To Make Instant Pot Mexican Corn

  1. Add your butter into the Instant Pot and select saute. Let the butter melt then dump in your 3 cups of frozen corn and let them cook for around 3 minutes, stirring to prevent burning. 
  2. Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant. 
  3. Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, salt, and pepper. Stir the mixture. Turn on the pressure cooker on and place the lid to seal and cook for 2 minutes on high pressure. Quick-release the pressure cooker.
  4. Stir in your cream cheese and once it is all melted, pour in lime juice and stir. Spoon the mixture into a serving bowl and top with Cotija cheese, cilantro or parsley for added color. Give it a quick toss and serve! 

Do You Serve Elote Salad Cold or Hot

Here is the beauty of this Elote Corn Salad. Serve it hot or cold. Generally, when we first eat it, you will find we serve it warm.

Then after it is cold and refrigerated, we just eat it cold leftover. But you can do either.

Other Tasty Side Dish Recipes

Mexican Street Corn Off The Cob

Instant Pot Mexican Street Corn Salad

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Instant Pot Mexican Street Corn off the cob is the perfect side dish for any night of the week. Easy Mexican Street Corn Salad (also known as Esquites or Elote) is one flavorful corn recipe.

Ingredients

  • 1 cup Frozen White and Gold Corn
  •  1 cup Frozen Organic Yellow Corn
  •  1 Cup Frozen White Shoe-Peg Corn
  •  1 Can of Cream of Corn (16 ounces) 
  • 1/2 cup sweet onion diced (can use red onion) 
  • 2 tablespoons of unsalted butter 
  • 1 teaspoon minced garlic 
  • 1/4 cup water
  • 3 ounces of cream cheese (softened)
  •  1/4 teaspoon smoked paprika
  •  1/2 teaspoon cumin 
  • 1 jalapeno seeded and diced
  •  1/2 teaspoon chili powder 
  • 1/2 teaspoon garlic powder Juice from 1-2 limes (freshly squeezed)
  •  1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1/4 cup - 1/2 cup Cotija cheese or Queso Fresco
  •  Fresh Cilantro or Parsley to garnish

Instructions

  1. Add your butter into the Instant Pot and select saute. Let the butter melt then dump in your 3 cups of frozen corn and let them cook for around 3 minutes, stirring to prevent burning.
  2. Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant. 
  3. Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, salt, and pepper. Stir the mixture. Turn on the pressure cooker place the lid to seal and cook for 2 minutes on high pressure. Quick-release the pressure cooker when done. 
  4. Stir in your cream cheese until it is all melted.
  5. Spoon the mixture into a serving bowl and top with lime juice, Cotija cheese, cilantro or parsley for added color. Give it a quick toss and serve! 

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Nutrition Information:
Yield: 10 servings Serving Size: .5 cup
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 330mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 6g
mexican street corn salad

Have you ever made Instant Pot Mexican Street Corn before?

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Tia McCall

Friday 14th of August 2020

Cumin is listed in the ingredients but not the recipe. Is it safe to assume that it is to be added during the "saute" stage?

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