Nice to see y’all again! It’s time for another vegetarian Instant Pot® (IP) recipe! This next dish is quite fun, as it really feels (and tastes) like a deconstructed version of a traditional street food. It also happens to be delicious, hearty and super flavorful. I hope you find it as tasty as I do!
*Instant Pot Mexican Street Corn Soup
Yield: Serves 4 to 6
2 tablespoons butter
1 medium white or yellow onion, chopped
1 jalapeño, seeds and piths removed, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
5 cloves garlic, chopped
32 fluid ounces vegetable stock
6 cups frozen corn kernels
1 tablespoon sugar
2 teaspoons salt
12 fluid ounces heavy cream
3 tablespoons arrowroot starch or cornstarch or flour
1 cup chopped cilantro
Cotija cheese, crumbled
1. Set the IP to Sauté, and add the butter into the IP pot.
2. Once butter is melted, add in the onion and chopped jalapeño. Sauté for 2 minutes.
3. Add in the cumin and chili powder and stir around. Sauté for 2 minutes.
4. Add in the garlic and cook for 1 additional minute.
5. Pour the vegetable broth in and deglaze the pot, making sure to scrape up the bits from the bottom as you stir.
6. Add in the corn, sugar and salt.
7. Lock the lid and make sure the top knob is set to sealing. Set to cook on Manual, High Pressure for 5 minutes.
8. While the IP contents are cooking, in a separate small bowl, add the arrowroot starch to the heavy cream and whisk until dissolved.
9. After the cook time is over, let the pressure naturally release for 10 minutes. Carefully release the remaining pressure.
10. Uncover the IP Remove the lid, set IP to Sauté and slowly stir in the starch/cream mixture.
11. After the mixture is incorporated, turn off the IP and stir in the cilantro.
12. Spoon the soup into bowls and top each serving with lime and cotija cheese.
For those of you who aren’t familiar with Mexican street corn, here’s a picture!
This soup is so satisfying, it really can stand on it’s own, but certainly would be nicely balanced with a fresh salad and/or some multigrain garlic bread (recipe here) or multigrain tortillas.
Naturally, you can’t make a corn soup and not highlight the star of the dish! So, today’s Nutrition Highlight is. . .
Carotenoids (lutein and zeaxathin): Critical in eye health
Fiber: improves digestion and/or decreases blood cholesterol
Vitamin B5 (Pantothenic Acid ): Critical in fatty acid synthesis and degradation
Phosphorus: critical part of cell membranes, DNA & RNA, important in bone-mineralization, energy production, cell-signaling and body acid/base balance
Vitamin B3 (Niacin): aids in the generation of energy from food and supports healthy skin, nerves and digestive system
Vitamin B6: necessary for many metabolic enzymes in addition to brain and immune function
So, that’s all for now. Please feel free to ask questions about my experience with the IP, Weekday Vegetarianism, corn, general nutrition or whatever! See you next time!
* Recipe adapted from here: https://thestayathomechef.com/mexican-street-corn-soup/
Any content you find on Sunny Seeds Nutrition Blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you have regarding a medical condition.