Corn Salsa Made with Instant Pot Corn off the Cob
Corn Salsa is the perfect salsa to top just about any dish. The summer is when you can use fresh corn off the cob cooked in the instant pot. Cook the corn, chop your vegetables and mix it all together. Buy a bag of tortilla chips and watch your family have a great time digging in.
Instant Pot Corn off the Cob
Prepare the Ears of Corn
First, we need to cut the top and bottom off the corn so they fit in the instant pot. Just use your finger, push down about the end of the ear of corn to find where the corn stops, push your knife through the corn at that spot. Place the 4 trimmed ears of corn into the instant pot followed with 1 cup of water.
Pressure Cook the Corn
Put the instant pot lid on, seal the pressure release valve and pressure cook for 3 minutes. The instant pot takes about 8 to 10 minutes to come to pressure. Release the pressure as soon as the 3 minutes of pressure cooking are finished. The instant pot beeps at you when the time is finished. Remove the lid and use tongs to place the corn on a cutting board or plate to cool.
Removing the Corn Husk and Sild
After the corn is cooked, the husk and silk comes right off. Grab an edge of the husk and pull the husk with the silk off the corn.
Cutting the Corn off the Corn Cob
Stand the corn cobb on end and use a sharp knife to slice the corn close to the base as possible. Flip the knife over and scrape the corn cob from top to bottom scraping the flavor and juice left in the corn cob. This is milking your corn.
Preparing Corn Salsa Ingredients
Cut a jalapeno in half and remove the white and seeds to take the heat out or leave them in for a hot salsa. Slice the jalapeno into strips and then chop into small pieces.
Cut a Pasilla or Pablano pepper down its groves to separate the segments. Remove the seeds and chop the pepper into small pieces.
Chop a handful of cilantro into small pieces as well. You will have about 1/4 cup of chopped cilantro. Chop 1/4 of a white onion into small pieces as well.
Mixing the Corn Salsa Ingredients
Add corn off the cob, chopped pasilla and jalapeno peppers, onion and cilantro to a medium mixing bowl. Squeeze 1/2 of a lime or 1 Tbsp of lime juice into the bowl followed by 1/2 tsp salt and 1/2 tsp black pepper. Mix the ingredients well chopping the corn into individual pieces. Cover the bowl with plastic and let sit in the refrigerator for an hour to let the flavors meld into corn salsa heaven.
Taste test your corn salsa. Add salt or pepper if you think it needs a little bit more
Corn Salsa Ideas
Once you have a large bowl of corn salsa, open up a big bag of salty tortilla chips and dig in. We spoon corn salsa over beef tacos, carne asada fries, quesadillas, hot dogs, hamburgers, salads, chipotle chicken burrito bowls, and pretty much anything we love and want to make it even better.
Other Recipes from TheWildWaynes
Cilantro Lime Brown Rice (Chipotle Copy Cat)
Yummy Salt and Pepper Chicken Wings
Chicken Shawarma in your Instant Pot or Air Fryer
- 4 Ears Corn or 1 can of corn drained
- 1/4 Onion chopped small
- 1 large Jalapeno deseeded and diced
- 1 Pasilla or Poblano Pepper deseeded and diced
- 1 Tbsp Lime juice 1/2 lime
- 1/4 cup Cilantro chopped small
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Pressure Cooking Corn on the Cob
If using fresh ears of corn, press down on the end of the ear of corn to find where the corn stops and cut the top and bottom off the each corn ear so they will fit in the instant pot
*This will allow the corn to fit in the instant pot and cleaning the corn much easier
Add 1 cup of water to the instant pot and place the corn into the instant pot standing or leaning on one another
Put the instant pot lid on, seal the pressure release valve, press the pressure cook button and adjust the time to 3 minutes
The instant pot will take about 8-10 minutes to come to pressure and after the 3 minutes of pressure cooking are finished, the instant pot will beep at you, release the pressure and remove the lid after the pin drops
Remove the hot ears of corn and let cool for at least 10 minutes
Grab the ear of corn, if its to hot use a towel over your hand, and grab an edge of the corn husk that was cut short with your finger tips and pull the husk and silk down and rip off the bottom
*It all comes off very easily
Cutting Corn Off the Cob
Stand one corn cob on its end on top of a cutting board, and use a sharp knife, start at the top of the cob and at the base of the corn kernel, slice down cutting the corn off the cob
After the corn has been cut off, flip your knife over and run the back of the your knife down the corn cob scraping everything that was left behind
*That is called milking your corn
Add the corn off the cob to a medium sized mixing bowl
Remove the white and seeds from 1 jalapeno and 1 pasilla or poblano pepper
*Skip removing the seeds if you like your salsa HOT
Slice the peppers into strips and then chop into small pieces
Chop a handful of cilantro and 1/4 white onion
Add your corn, diced jalapeno and poblano or pasilla peppers, cilantro, salt and pepper, and lime juice to a mixing bowl and mix well
Cover the bowl with plastic wrap and refrigerate until ready to serve over tacos, nachos, fries, salads, inside burritos, or to scoop with tortilla chips
Serving: 0.33cups | Calories: 67kcal