Today we have a fantastic and easy recipe for Instant Pot Elotes also known as Instant Pot Mexican Street Corn Soup. Street corn soup is a popular soup in Mexico and you can often find it being served at the markets and at Mexican festivals across the world.
If you want to make Elotes from the comfort of your own home, try this delicious and easy pressure cooker Elotes recipe today! This recipe is the perfect combination of Mexican and hearty soup. This Instant Pot Mexican Corn Chowder is just what you need on a crisp fall day!
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What Is Elotes?
The word Elote in Spanish translates to corn on the cob. Elotes is a traditional corn soup which is very popular at Mexican Street markets, hence the name Mexican street soup. Elotes is usually grilled before being made into a fantastic and popular Mexican soup and it tastes delicious with Cotija cheese!
Is Eating Corn Good For You?
Sweet Corn when eaten as part of a healthy diet is certainly good for you. Corn is of vitamin C, folate, magnesium and potassium. Sweet corn is also a great source of fiber and had 24% of your daily Vitamin B1 needs.
Not only is sweet corn good for digestion, and full of nutrition, it’s also a gluten free food and can be eaten by those with gluten intolerance. Hence it’s a great base for someone wanting to make a gluten free soup!
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Instant Pot Elotes Soup
- Servings: 6 – 8
- Prep: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients needed for Mexican street corn soup
- 6 Cups of Corn kernels, frozen
- 2 Tbsp. Butter
- 1 cup White onion, diced
- 2 Jalapenos, diced
- 1 Tbsp. Minced garlic
- 2 cups Chicken stock
- ½ cup Heavy cream
- 1 Tbsp. Chipotle in adobo, minced
- 2 tsp. Cumin
- 1/2 tsp. Ancho chilli powder
- 1/4 tsp. Cayenne
- 1/2 tsp. Chilli powder
- ½ cup Crema
- ½ cup Sour cream
- 2 Tbsp. Lime juice
- Cotija cheese to garnish
RELATED POST: INSTANT POT CREAMY CHICKEN SOUP
How To MAKE inSTANT pOT Mexican Street corn soup
STEP 1 Saute Ingredients
Turn on the Sauté setting and add the onions, jalapenos, and butter to the pot.
Cook until translucent.
Add the garlic and cook for about 30 seconds, stirring frequently.
Add the corn, broth, adobo, salt, pepper, and all spices.
Stir to combine.
Cancel the sauté setting.
Step 2 Pressure Cook your Corn Soup
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes.
High Pressure.
The pot will take several minutes to come to pressure.
Step 3 Natural Release For 15 Minutes
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release).
Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Step 4 Blend And Add Creams
Remove 2 cups of the soup and add to a blender.
Blend until a cream consistency.
Add the mixture back into the Instant pot.
Whisk the crema, and sour cream mix to combine.
Continue to stir until thickened.
Turn off the pot.
Step 5 Garnish your Elotes Soup
Garnish with Cojita cheese and serve.
Can You Freeze Mexican Corn Chowder?
The answer is yes! Mexican corn chowder freezer fantastic especially when using heavy cream which you do in this recipe. My mum likes to freeze her soups in plastic containers but you can also use a ziplock bag as an option.
Make a huge batch of this Mexican Elotes soup and you can store some for another day and save time in the process.
Do you like the Elotes Soup recipe? You may also love the following posts:
- Instant Pot Orange Chicken
- Instant Pot Pumpkin Puree Recipe
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Corn On The Cob
Instant Pot Mexican Street Corn Soup Elotes
Instant Pot Mexican Street Corn soup Elotes Recipe is a fusion of Mexican soup and corn on the cob dish
Ingredients
- 6 Cups of Corn kernels, frozen
- 2 Tbsp. Butter
- 1 cup White onion, diced
- 2 Jalapenos, diced
- 1 Tbsp. Minced garlic
- 2 cups Chicken stock
- ½ cup Heavy cream
- 1 Tbsp. Chipotle in adobo, minced
- 2 tsp. Cumin
- 1/2 tsp. Ancho chilli powder
- 1/4 tsp. Cayenne
- 1/2 tsp. Chilli powder
- ½ cup Crema
- ½ cup Sour cream
- 2 Tbsp. Lime juice
- Cotija cheese to garnish
Instructions
Turn on the Sauté setting and add the onions, jalapenos, and butter to the pot. Cook until translucent. Add the garlic and cook for about 30 seconds, stirring frequently.
Add the corn, broth, adobo, salt, pepper, and all spices. Stir to combine. Cancel the sauté setting.
Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. set High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Remove 2 cups of the soup and add to a blender. Blend until a cream consistency. Add the mixture back into the Instant pot. Whisk the crema, and sour cream mix to combine. Continue to stir until thickened. Turn off the pot.
Garnish with Cojita cheese and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 64mgSodium: 303mgCarbohydrates: 44gFiber: 5gSugar: 13gProtein: 10g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
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