Instant Pot Corn on the Cob that comes out juicy and flavorful every time with no seasonings required! This healthy 10-minute side dish will save those hectic weeknights – and you can easily dress it up for a fancy holiday feast.
Other Instant Pot Sides you need to make – Instant Pot Roasted Beets or these perfectly cooked Instant Pot Sweet Potatoes.
The Best Method for Cooking Corn on the Cob
Thanks to this fail-proof recipe, cooking flawless corn on the cob is quicker and easier than ever. You simply add some water to your pressure cooker, follow it up with the shucked corn and cook! Once you release the steam and open up your Instant Pot, you’ll be rewarded with six incredibly succulent cobs.
Each cob contains crisp kernels that explode with juice and flavor every time you take a bite. You can eat them right off the cob or remove them in seconds with the swipe of a knife. Whether you top off your corn with a pat of butter, a sprinkle of your favorite seasonings or nothing at all, it’s going to be divine!
What You’ll Need
This highly convenient recipe calls for no more than two ingredients. Scroll down to the recipe card for the corresponding amounts.
- Ears of Corn: Remove the husks and all of the silk.
- Cold Water: Yes, temperature matters – warm or hot water would mess with the cooking time.
Can I Use Frozen Corn?
While I highly recommend using fresh corn whenever possible, this recipe will work with frozen corn as well. If you go the frozen route, don’t forget to add a couple of minutes to the cooking time.
How to Make Instant Pot Corn on the Cob
Follow these step-by-step instructions for perfectly cooked corn on the cob every time.
Add Water to Instant Pot: Place the metal trivet on the bottom of your instant pot, then pour in the water.
Trim Cobs: Once the husks and silk are removed from the cobs, cut one inch off the top and bottom of each one. This will give you a flat surface, and the ends tend to be slightly browned anyway.
Add to Instant Pot: Stand the corn up vertically on the trivet.
Close Lid: Securely seal the lid onto the pressure cooker, then turn the valve to the sealing position.
Cook: Set the Instant Pot to high pressure and let the corn cook for 5 minutes.
Release Steam & Remove Lid: Once the time is up, flip the valve to the venting position to do a quick release of the pressure. Once all of the steam is released, carefully open the Instant Pot.
Enjoy! Use tongs to carefully remove the corn from the Instant Pot, then serve it warm.
Tips for Success
Review these recipe tips to make sure everything goes according to plan. Luscious corn on the cob awaits!
- Choose Your Ears Wisely: Look for corn with tightly wrapped husks that are green and free of brown spots. The silk should be a little bit sticky with a golden or golden-brown color. These signs indicate that the corn is nice and ripe.
- Don’t Do a Natural Release: When it comes to releasing the pressure from an Instant Pot, you have two options – a natural release or a quick (or manual) release. In this case, you should always pick the quick option. Letting the steam release naturally rather than turning the knob to the venting position will overcook the corn. Forgetting to release the steam altogether poses a serious danger as the piping hot air will explode out of the pressure cooker.
- Use Tongs to Remove the Corn: Even after the steam is released from your Instant Pot, the inside will be very hot. Handle the corn with tongs to keep your hands away from the burn zone.
Ways to Flavor Your Corn
In the mood to jazz up your Instant Pot corn on the cob with added flavor? Go to town!
- Pesto Sauce
- Garlic Herb Butter
- Lemon Pepper Seasoning
- Cinnamon Sugar
- Sriracha Sauce
- Salt & Freshly Cracked Black Pepper
- Smoked Paprika
- Grated Parmesan Cheese
- Chopped Fresh Herbs
- Cumin
- Cayenne Pepper
Serving Suggestions
Now that we’ve gone over some tempting flavoring options, let’s talk pairing ideas. The following dishes are guaranteed to complement your corn on the cob.
- Serve With Pulled Pork Sandwiches: Juicy corn is a summer staple, and so are Pulled Pork Sandwiches. My version of the potluck classic features tender Honey Balsamic Pulled Pork and a citrusy cabbage coleslaw!
- Pair With Black Bean Enchiladas: These Sweet Potato Black Bean Enchiladas are an easy vegetarian entree that you won’t want to stop eating. They’re smothered in smoky chili sauce and finished off with melty cheese.
- Serve With Hawaiian Chicken: Complete with fresh veggies and sweet pineapple slices, these Grilled BBQ Hawaiian Chicken Foil Packets are loaded with a wealth of mouthwatering flavors. The only thing they’re missing is a side of Instant Pot corn!
- Pair with a Cheeseburger: You can’t go wrong with the classics! Nothing pairs better together than corn on the cob and a juicy cheeseburger but try out my Air Fryer Cheeseburger.
Storage and Reheating
Got leftovers? If you’ve kept your corn on the cob, wrap each cooled cob in foil or clear wrap and refrigerate them in an airtight container. If you’ve removed the kernels, skip the wrapping step and stick with a shallow container. Enjoy your leftover corn within 4 days.
Corn on the cob should be reheated in a 350°F oven, with each cob wrapped in foil, for 5-10 minutes. Loose kernels can be warmed up in the microwave. Place them into a heat-proof bowl and reheat them in 15-second intervals, stirring the corn around after each one.
Can I Freeze Cooked Corn on the Cob?
Yes – but it’s best to cut the kernels off the cob before you do so. Place the loose kernels into a freezer-safe container or storage bag and freeze the corn for up to 6 months. Thaw it out in the fridge before you reheat it.
Print
Instant Pot Corn on the Cob
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Corn on the Cob that comes out juicy and flavorful every time with no seasonings required! This healthy 10-minute side dish will save those hectic weeknights – and you can easily dress it up for a fancy holiday feast.
Ingredients
- 6 ears of corn, husk and silk removed
- 1 cup of cold water
Instructions
- First, add the metal trivet to the bottom of your instant pot and add water.
- Once husk and silk are removed from the cob, cut the top 1″ and bottom 1″ of the corn off. This will give you a flat surface but also usually those parts are slightly browned.
- Stand the corn up vertically on the trivet.
- Securely seal the cover. Turn the valve to the sealing position.
- Set instant pot to high pressure for 5 minutes. Once time is done, do a quick released method by flipping the valve to the venting position.
- Once all steam is released carefully open and remove the lid.
- Carefully remove hot corn with tongs and serve.
Notes
- To Store: Wrap each cooled cob in foil or clear wrap and refrigerate them in an airtight container for up to 4 days. If you’ve removed the kernels, skip the wrapping step and choose a shallow container.
- To Reheat: Wrap each cob in foil and bake at 350°F for 5-10 minutes. Loose kernels can be warmed up in the microwave – place them into a heat-proof bowl and reheat in 15-second intervals, stirring after each one.
- To Freeze: Use a sharp knife to cut the kernels off the cooled cobs. Place loose kernels into a freezer-safe container and freeze for up to 6 months. Thaw in the fridge before reheating.
Filed Under:
More Easy Instant Pot Recipes
- Instant Pot Baby Back Ribs
- Instant Pot Chili
- Shredded Instant Pot BBQ Chicken
- Unsweetened Instant Pot Applesauce
DON’T MISS A RECIPE ->
FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM
