3 1/2 C fresh corn kernels
1/2 C vegetable broth
1/2 C white wine
4 Tbsp butter
1/4 tsp kosher salt
2 Tbsp salsa
1 Tbsp lime juice
1/2 C grated cotija
1 green onion, thinly sliced
1/2 tsp chile powder
Directions
Combine corn, broth, wine, butter and salt in Instapot
Cook on high pressure for 4 minutes.
Quick release and open pot.
Set pot to Saute-normal/medium.
Cook, stirring occasionally, for 5-7 minutes, until most of the moisture has evaporated, then turn off.
Stir in salsa, lime juice, and half of the cotija.
Taste and add salt as desired.
Sprinkle with remaining cotija, green onion, and chile powder.
Notes
Can use thawed frozen corn instead of fresh corn, and chicken broth instead of vegetable broth
Recipe from The Essential Mexican Instant Pot Cookbook.
