Esquites Mexican Street Corn Salad Pressure Cooker Recipe
This refreshing street corn salad brings summer vibes with juicy corn cooked in a pressure cooker, mixed with tangy and spicy flavors.
Equipment
- 1 Pressure cooker with sealing ring and valve
Ingredients
Ingredients
- 6 ears fresh corn yellow, white, or a mix
- ¼ cup + 1 tablespoon sour cream creamy cooling
- 3 tablespoons fresh lime juice about two limes
- 1 serrano chili seeds removed and diced
- 6 ounces cotija cheese crumble it by hand
- 1 cup chopped fresh cilantro adds a fresh green punch
- 6 green onions thinly sliced
- ½ to 1 teaspoon ancho chili powder for smoky note
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
Instructions
- Preheat your grill to medium-high heat. Husk the corn and remove all silk hairs.
- Grill the corn for about 10 to 15 minutes, turning regularly to char evenly. Set aside to cool slightly and cut kernels off the cob.
- In your pressure cooker pot, add corn kernels, sour cream, lime juice, serrano chili, cotija cheese, cilantro, and green onions.
- Sprinkle ancho chili powder, salt, and pepper. Stir gently to mix.
- Close the pressure cooker lid and set the valve to sealing. Cook on high pressure for 2 minutes.
- Wait for the float valve to drop, then release pressure carefully. Serve hot or chilled.
Notes
Use fresh lime juice for the brightest flavor. If using frozen corn, skip grilling and add straight to the pot.