The Instant Pot has so many uses, and HG superfan Scott Wolf (not the actor) introduced us to the wonders of the steamer basket. We used it to whip up this outrageously tasty recipe, and we're officially ready for ALL the barbecues…
Instant Pot Mexican Corn on the Cob
1/4th of recipe (1 ear): 124 calories, 3g total fat (1g sat. fat), 219mg sodium, 20.5g carbs, 2g fiber, 7.5g sugars, 5.5g protein
Click for WW Points® value*
4 medium ears of corn, husks removed
4 wedges The Laughing Cow Light Creamy Swiss Cheese (or 1/4 cup light/reduced-fat cream cheese)
1 tsp. taco seasoning
Optional topping: chopped fresh cilantro
Add 2 cups of water to an Instant Pot. Place a stainless-steel steamer basket inside the pot.
Place corn in the basket and seal with lid. Press Manual/Pressure Cook, and set time for 2 minutes. (Instant Pot will preheat for about 15 minutes.)
Once cooked, press Keep Warm/Cancel. Vent to release steam. (Careful. It’s hot!)
Spread cheese onto corn, and sprinkle with taco seasoning.
MAKES 4 SERVINGS
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.