Let's learn how to perfectly cook Corn on the Cob in the Instant Pot Pressure Cooker, which is easier and faster than ever.
There is nothing like eating fresh corn on the cob, it reminds me of my childhood days when my mom used to cook fresh corn in a stovetop pressure cooker or pot and serve it with butter, and sprinkle some chili powder and salt on it. Nostalgic! Leftover corn was also used to make corn pakodas or sweet corn soup.
In India, we also enjoyed street-style charred corn that is rubbed with Indian spices and lime during the rainy season.
Cooking corn on the cob in the Instant Pot is my new favorite and will blow all the other methods out, it's that easy. I cooked 4 full ears of corn at once in my 6-quart Instant Pot, but you could easily add 2 more with the same cooking time (don't go over the max fill line).
Here are a few things to keep in mind while buying corn from the farmer's market or in-store.
- Look for corn with bright green and tightly wrapped husks.
- Silk at the top of the husk should be soft and moist (dry or brown means the corn is old).
- The corn should feel plump and solid underneath the husk when you try to feel the individual kernels. Missing kernels means it's infected with bugs.
How to Make Corn on the Cob in the Instant Pot
Remove husks and silk from your ears of corn.
Add 1 cup of water into the Instant Pot insert. Place the trivet (the one that came with your IP) and then arrange 4 ears of full corn (as pictured). You can also break the ears of corn in half.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 2 minutes.
Once the instant pot beeps, do a Quick Release.
Use kitchen tongs to remove the hot ears of corn from the pot. Serve warm with butter, salt, pepper, and lime juice.
How to Serve Corn on the Cob?
- Slather the hot corn on the cob with butter, squeeze with lime juice, and sprinkle with cayenne or chili powder, salt, and pepper. Use dairy-free butter if you are a vegan.
- You can also pair it with BBQ foods like grilled veggies, avocado cucumber salad, Mexican black beans, and pineapple dessert.
Some more topping ideas
- Sour cream and chives.
- Cajun spiced butter and lime
- Tajin seasoning and lime
- Butter, chili powder, chaat masala, and lime
FAQs
Shuck the corn and add it to avocado corn salad, corn fried rice, or spinach corn pakoda.
You can cook up to 6 ears of corn (when using a 6-quart pot) and up to 8 ears of corn (when using 8 8-quart pot).
Yes, it can be cooked without the trivet. Increase the water quantity to 1 ½ cups and cook directly in the water.
No, you don't need to add anything. Slather the butter, chili powder, and salt once pressure-cooked.
Pressure cook on High Pressure for 5 minutes, then quick release.
Leftover corn on the cob will keep in the fridge for up to 3-5 days in shallow airtight containers. Or, remove corn kernels from the cob and freeze them in an airtight container or freezer bag for 10-12 months.
More Instant Pot 101 Recipes
Instant Pot Corn on the Cob
Equipment
Ingredients
- 4-6 ears of corn
- 1 cup water
Instructions
- Remove husks and silk from your ears of corn.
- Add 1 cup of water into the instant pot insert. Place the trivet and then arrange 4 ears of full corn (as pictured). You can also break ears of corn in halves.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.
- Once the instant pot beeps, Do a Quick Release.
- Use kitchen tongs to remove the hot ears of corn from the pot. Serve warm with butter, salt, pepper, and lime juice.
Notes
Nutrition
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