Instant Pot Mexican Street Corn
User Reviews
5
3 reviews
Excellent
Instant Pot Mexican Street Corn
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Instant Pot Mexican Street Corn is not only a tasty side dish but so easy to make. Using delicious Mexican spices and adding cream cheese, this Mexican Street Corn recipe has a flavor unlike anything else.
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Ingredients
- 12 ounces frozen gold corn
- 12 ounces frozen white corn
- 12 ounces frozen yellow corn organic
- 12 ounces frozen white shoe-peg corn
- 16 ounces cream style corn
- 1/2 tick butter
- 1 large sweet onion
- 1 Tablespoon garlic minced
- 3 - 4 ounces cream cheese
- 1/2 cup garlic herb marinade Lawry's brand
- 1 Tablespoon garlic salt
- 1 teaspoon pepper seasoned
- 1 Tablespoon sugar
- 2 Tablespoons heavy cream
TO TOP - Garnish:
- Parmesan Cheese shredded
- parsley finely chopped
Instructions
- Press the Saute button on the Instant Pot, and melt the butter, add the onion, and Saute for 2 minutes.
- Add the frozen gold and white, yellow, and shoe-peg corn, and Saute for about 5 minutes, or until the corn starts to turn golden, or caramelize.
- Turn off the Saute setting, and add the cream style corn, minced garlic,garlic salt, seasoned pepper and sugar, and stir well to blend.
- Place the lid on the Instant Pot, and press the Manual button, and set the time to 5 minutes.
- MAKE SURE the pressure valve is set to 'SEALING', and turn the lid on the Instant Pot until it beeps and locks. Let the corn cook, and when the Instant Pot is done, and goes to off, do a quick release - if you don't know what a quick release is, it's releasing the pressure instead of letting it naturally release, by turning the pressure valve from 'SEALING', to 'VENTING'.
- Make sure the float valve is down before removing the lid.
- Remove the lid, and stir the corn.
- Turn on the Saute setting, and add the cream cheese, heavy cream, and the Lawry's herb and garlic marinade, and stir well to combine.
- Saute for a couple of minutes, just to make sure the cream cheese is completely melted, and some of the liquid is absorbed.
- When the cream cheese melts, turn off the Saute setting, and let the corn sit for about 5 minutes before serving. To serve, dish into bowls, or serve on plates, and top with Parmesan cheese, and parsley.
- Serve, and Enjoy!
Nutrition Information
Show Details
Serving
6
Calories
416kcal
(21%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
40mg
(13%)
Sodium
1851mg
(77%)
Potassium
690mg
(15%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
563IU
(11%)
Vitamin C
18mg
(20%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 1851mg | 77% |
| Potassium | 690mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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