Instant Pot Mexican Street Corn with Parmesan….talk about divine. Similar to Cuban Street Corn, this corn has bold flavors and makes a delicious side dish for grilled meats. Always make this corn when sweet corn is at the peak of the season in your area!

Instant Pot Mexican Street Corn with Parmesan and Lime Recipe

Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂

I fell in love with Cuban Parmesan and Lime Street Corn while in New York City while visiting a little Cuban restaurant in Times Square. We had the best evening there – laughing, dining, dancing, listening to a live band – it was such a fun experience while in the Big Apple.

There are many recipes online that are similar to this one – Mexican Grilled Corn, Mexican Corn Crema, Mexican Grilled Corn in Foil, Elote Grilled Corn, Mexican Street Corn Salad….even Mexican Corn in a Cup!

How to Make Mexican Street Corn in 3 Easy Steps:

Cook the ears of sweet corn using whatever method is best/easiest for you. While the corn on the cob is cooking, prepare the sour cream/mayo mixture in a small bowl.
Combine the Parmesan cheese, kosher salt, red pepper flakes, chili powder and lime zest in a large, shallow dish or platter, spreading it out in a single layer.
When the corn is ready, use a silicone basting brush to slather to slather the prepared sour cream mixture over each ear of corn, then rolling it in the prepared Parmesan mixture. Eat at once!

What Ingredients will I need for making Mexican Street Street Corn with Parmesan?

Sweet corn
Sour cream and mayo
Parmesan
Kosher salt, red pepper flakes, chili powder, lime zest, the seasonings

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Easy Recipe Tips for Making Mexican Street Corn

When choosing corn on the cob, pull back the husks and take a look at the corn kernels. I prefer kernels that are on the smaller size since they are usually more tender. Press your fingertip against one of the kernels; if it squirts corn juice at you, it’s just right.
To store corn on the cob, keep tightly wrapped in the husks, then place the ears into a plastic bag. This will help hold the moisture within the ears until you are ready to enjoy them. Husk the corn right when you are ready to cook it.
Purchasing corn on the cob at your favorite farmers market is always a good idea since typically it’s grown locally and is in season in your area. Or, purchasing corn on the cob at your local grocery store is okay, too, since lots of grocers partner with local farmers to purchase produce.
If you get a hankerin’ for Mexican Street Corn in the winter months, remember that you can always purchase frozen corn on the cob at the grocer, as well. It might not be quite as good as fresh summer corn on the cob, but almost.

Looking for some great hacks and tips for corn on the cob? Go Here: Best Ever Corn-On-The-Cob Hacks!

For 5 Great Ways to Cook Corn on the Cob, Click Here.

Dishes to serve with corn on the cob

I love to serve this corn on the cob with Beef Carne Picada.

I also love eating this with my Crispy Milanesa Steak.

Enjoy Some Other Side Dish Recipes –

Printable Mexican Street Corn with Parmesan and Lime Recipe –

The best summer side dish - Mexican Street Corn.

Mexican Street Corn with Parmesan and Lime

Authentic Mexican Sweet Corn with Parmesan and Lime….talk about divine. Similar to Cuban Street Corn, this corn has bold flavors and makes a delicious side dish for grilled meats. Always make this corn when sweet corn is at the peak of the season in your area!

Print Pin Rate

Prep Time: 10

Cook Time: 30

Approx. Time Needed for Instant Pot to Pressurize:: 5

Total Time: 40

Servings: 8 ears

Calories: 195kcal

Author: Chef Alli

Ingredients

8 ears fresh corn on the cob
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated Parmesan cheese
kosher salt to taste
1/4-1/2 tsp. red pepper flakes
1 tsp. chili powder
zest 2 limes

Instructions

Instant Pot Method for Cooking Corn on the Cob

Add 1 cup water and 1 Tbs. sugar to the Instant Pot; add 5-6 ears of husked and cleaned corn, standing them up vertically, if needed.
Lock the Instant Pot lid into place; choose the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; using tongs, remove the ears of corn to a platter.

Grilled Method for Cooking Corn on the Cob

Pull the corn husks back, leaving them intact to use as handles. Place the ears of corn over medium heat on an oiled grill (or a grill pan) just until the kernels begin to char and blacken, approx. 8-10 minutes, turning the ears as you grill them.

Oven Method for Cooking Corn on the Cob

Leaving the corn husks in tact on each ear of corn, place the corn onto a rimmed baking sheet, as much as 2 layers deep. Place the corn into a preheated 350 degree oven for 25-30 minutes or until hot throughout.

Microwave Method for Cooking Corn on the Cob

This is the best method for quickly cooking corn on the cob for just a few people. Place 1-4 ears of corn into the microwave, side by side, leaving a bit of space between each ear. Using full power, cook the ears of corn for 3-4 minutes.
When the timer sounds, use hot pads to remove the corn from the microwave, placing each ear onto a hot pad that placed into one hand. Using a hot pad on your free hand, use it to pulled the hot husks and the corn silk back and away from the corn; the husks should come off fairly easily, along with the silk. Repeat with the remaining ears.

Cooler Method for Making Corn on the Cob

When cooking corn for large groups, this is a great way to do it. I admit I was a little skeptical at first, but it works very well. Place 18-24 ears of shucked corn into a large cooler. Boil A LOT of water, the pour it over the corn in the cooler and close the lid. Come back in 30 minutes and guess what?? Your corn is ready to serve.

How to Prepare the Mexican Street Corn

Combine the Parmesan cheese, kosher salt, red pepper flakes, chili powder and lime zest in a large, shallow dish or platter, spreading it out in a single layer.
In a small mixing bowl, combine the sour cream and mayonnaise; use a silicone pastry brush to slather this mixture up and down each ear of corn, on all sides.
Roll the slathered ears of corn in the prepared Parmesan mixture until well-coated. Serve at once.

Notes

When choosing corn on the cob, pull back the husks and take a look at the corn kernels. I prefer kernels that are on the smaller size since they are usually more tender. Press your fingertip against one of the kernels; if it squirts corn juice at you, it's just right.
To store corn on the cob, keep tightly wrapped in the husks, then place the ears into a plastic bag. This will help hold the moisture within the ears until you are ready to enjoy them. Husk the corn right when you are ready to cook it.
Purchasing corn on the cob at your favorite farmers market is always a good idea since typically it's grown locally and is in season in your area. Or, purchasing corn on the cob at your local grocery store is okay, too, since lots of grocers partner with local farmers to purchase produce.
If you get a hankerin' for Mexican Street Corn in the winter months, remember that you can always purchase frozen corn on the cob at the grocer, as well. It might not be quite as good as fresh summer corn on the cob, but almost.

Nutrition

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Instant Pot Mexican Street Corn with Parmesan