Print

Instant Pot Mexican Street Corn Salad with Creamy Jalapeno Sauce

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

5 from 1 reviews

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

Scale

Ingredients

For the Jalapeno Cream Sauce

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

Keywords: mexican corn salad, jalapeno cream sauce, instant pot recipe