Making perfectly cooked Corn on the Cob in the Instant Pot Pressure Cooker is so easier and faster than ever.
There is nothing like eating fresh corn on the cob, it reminds of my childhood days where my mom used to cook fresh corn on the stovetop pressure cooker or pot and serve it with butter and sprinkle some chili powder, salt on it. Nostalgic!
In India, we also enjoyed street style Charred Corn that is rubbed with Indian spices and lime during the rainy season.
Few things to keep in mind while buying corn from the farmers 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 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.
Cooking corn on the cob in 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).
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 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.
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 butter & lime
- Tajin seasoning and lime
- Butter, chili powder, chaat masala, and lime
You can cook up to 6 ears of corn (when using a 6 quart) and ( up to 8 ears of corn using 8 quarts).
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 it is 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 Basic Series
- Steam Broccoli
- Cook Chickpeas (Soak & No-Soak Method)
- How to Boil Potatoes
- One Minute Quinoa
- How to Cook Sweet Potatoes
Instant Pot Corn on the Cob
Measuring cup used 1 cup = 250 ml
- 4-6 ears of corn
- 1 cup water
- 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.