Mexican Street Corn in a Bowl

4-6 Servings

Ingredients:

4 ears of corn, husked
3 Tbsp mayonnaise
1 Tbsp lime juice, or to taste
1/4 tsp chili powder
pinch of ground cumin
salt and freshly ground pepper to taste
1 heaping Tbsp crumbled Cotija or Feta cheese
1 Tbsp finely chopped cilantro (optional)

Directions:

For corn in the husk, feel through the stem end for the bottom row of corn kernels. Cut just above this row with a sharp knife. Leave the rest of the ear and husk intact. 

Put 1 1/2 cups of water in the Instant Pot. Put the corn on the trivet, criss-crossing them to allow for steam to circulate freely. Close the pot, set the valve to Sealing and push Pressure Cook (or Manual). Adjust time using the + or - button to get to 3 minutes. 

When it beeps that it's done, flip the valve to Venting and when the pin drops, open the pot and remove the corn. 

If using in-husk corn, force the cob out by squeezing the top end of each cob - kind of like a tube of toothpaste. With a sharp knife, cut the corn off of each cob and put it in a bowl. 

Whisk together all other ingredients in a separate bowl and then add it to the corn kernels. Serve piping hot.