Your family is going to love the Mexican street corn (Elote) flavors in this corn salad that is cooked right in your Crock-Pot Express pressure cooker. A creamy side dish that can be served either hot or cold!
Add butter to the insert of your Crock-Pot Express pressure cooker and push the SAUTE button.
Let the butter melt, then add the bag of frozen corn. Cook for about 3 minutes, stirring with a wooden spoon to prevent burning.
Add 1/2 cup of the diced red onion and the diced jalapeno pepper and cook for an additional minute or two, stirring every so often.
Add in the drained shoepeg corn, cream corn, water, paprika, cumin, chili powder, garlic powder, salt and pepper. Stir to combine.
Put the lid on the pressure cooker and lock it into place.
Close the steam vent.
Press the MANUAL butter, set it to HIGH pressure for 2 minutes.
Quick-release the pressure by carefully turning the vent to release the steam.
Open the lid and stir in the cream cheese until it is all melted.
Mix in the lime juice, remaining 1/2 cup of diced red onion and 1/2 cup of chopped cilantro.
If serving hot: Spoon the mixture into a serving bowl, top wit cojita cheese and more cilantro for garnish.
If serving cold: Spoon the mixture into a serving bowl, cover bowl with plastic wrap or lid and place in the refrigerator for 6 hours (or overnight) until well chilled. Stir in cojita cheese and garnish with fresh cilantro.
Serve and enjoy!
Crock-Pot Express Mexican Elote Corn Salad Recipe
Amount Per Serving
Calories 289Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 7g35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Total Carbohydrates 39g13%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.