Instant Pot Mexican Street Corn Salad

Step 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.

Step 2

Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant.

Step 3

Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, cumin, 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.

Step 4

Stir in your cream cheese until it is all melted.

Step 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!