Speedy Mexican Street Corn

  • 4-6 medium ears sweet corn, husks removed
  • ¼ cup melted butter
  • ¼ cup minced cilantro
  • 1 clove garlic, minced
  • ¼ teaspoon ground chipotle pepper, to taste
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • ⅓ cup cotija cheese, crumbled

Place the ears of sweet corn in the liner of your Instant Pot and add 1 cup of water. Place the lid on the pot and set it to reach high pressure for zero (0) minutes.

While the corn cooks, combine the next six ingredients (melted butter through lime juice) to form a fragrant sauce. Set aside.

When the Instant Pot beeps, immediately release the pressure manually and remove the corn to a serving dish. Brush it generously with the sauce and sprinkle it evenly with the cheese. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes
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