Print

Instant Pot Mexican Street Corn Salad with Creamy Jalapeno Sauce

Large bowl of Mexican Street Corn Salad with cheese and lime wedges
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Sweet, smoky, tangy Mexican Corn Salad with a Creamy Jalapeno Sauce made even easier with the Instant Pot Pressure Cooker

Ingredients

Scale
  • 5 ears of corn (see note if using canned or frozen)
  • 1 tablespoon butter or olive oil
  • 1/4 cup diced sweet or red onion
  • 1 jalapeno seeded for less heat and finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced cilantro
  • 3 tablespoons Greek yogurt (whipped cream cheese or sour cream also work)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • juice and zest of 1 lime (or 2 if you like it extra lime-y)
  • 1/2 – 1 teaspoon kosher salt
  • freshly cracked black pepper
  • 1/4 cup crumbled cotija cheese, queso fresco, or goat cheese, divided

For the Jalapeno Cream Sauce

  • 2 jalapenos, halved, seeded and deveined
  • 1 cup loosely packed cilantro
  • 1/4 cup sour cream or greek yogurt
  • 1 small clove garlic
  • juice of 1/2 lime
  • kosher salt and fresh cracked pepper to taste
  • 1/4 cup olive oil (or 2 tablespoons oil and 2 tablespoons water to make it lighter)

Instructions

  1. Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside.  Stack corn on the trivet.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  3. When cooking is complete, use a quick release.
  4. Let corn cool until it can be handled, then cut corn off the cob.
  5. Discard the water from the pot, dry it and return it to the base.  Select saute and let it heat until very hot.
  6. Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 – 3 minutes.
  7. Add onion and jalapeno, saute and stir for another 2 minutes.
  8. Add garlic and stir for 1 minute.  Turn off pressure cooker and remove the pot to a hot pad.
  9. Add remaining ingredients and only 2 tablespoons of the crumbled cheese of choice and toss to combine.
  10. Pour into a pretty bowl for serving, top with remaining 2 tablespoons of cheese and garnish with minced cilantro.
  11. Scoop into a dish, drizzle with the Jalapeno Cream Sauce, and serve with a side of corn chips if desired.

To Make the Jalapeno Cream Sauce

  1. Place jalapenos, cilantro, sour cream (or yogurt), garlic, lime juice, and salt in a food processor or blender and blend until smooth.
  2. Stream in oil as it mixes until emulsified.
  3. Taste and add more salt or lime juice as needed.  If it’s too spicy, add more sour cream (or yogurt).
  4. Store in the refrigerator for up to 6 days.  Can be made in advance.

Notes

  • Substitute with 4 cups of frozen or canned corn, if fresh corn isn’t available
  • Use fresh lime juice, always!
  • Seed and devein the jalapenos in the recipe for a very mild dish
  • If Jalapeno Cream Sauce is too thin, whisk in more sour cream or yogurt and place in the fridge to thicken
  • The corn salad is still absolutely divine all by itself if you don’t want the extra step of making the sauce

Find it online: https://instafreshmeals.com/instant-pot-mexican-street-corn/