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Instant Pot Mexican Street Corn
5 from 3 votes

Instant Pot Mexican Street Corn

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6
Calories: 416 kcal
Course: Side Dish
Cuisine: Mexican

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

    Cup of Yum
  1. Press the Saute button on the Instant Pot, and melt the butter, add the onion, and Saute for 2 minutes.
  2. 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.
  3. Turn off the Saute setting, and add the cream style corn, minced garlic,garlic salt, seasoned pepper and sugar, and stir well to blend.
  4. Place the lid on the Instant Pot, and press the Manual button, and set the time to 5 minutes.
  5. 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'.
  6. Make sure the float valve is down before removing the lid.
  7. Remove the lid, and stir the corn.
  8. 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.
  9. Saute for a couple of minutes, just to make sure the cream cheese is completely melted, and some of the liquid is absorbed.
  10. 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.
  11. Serve, and Enjoy!

Nutrition Information

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: 6 Serving

Amount Per Serving

Calories 416

% 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.