Recipe Overview
Why you’ll love it: The Instant Pot (pressure cooker) makes cooking perfect corn on the cob practically foolproof. No boiling water necessary!
How long it takes: 17 minutes from start to finish
Equipment you’ll need: Instant Pot with a trivet or steamer basket, tongs
Servings: 4 ears of corn, or as many as you’d like
The Easiest Corn on the Cob
Of all the many ways to cook corn, I have to say that the Instant Pot is the best way to cook corn on the cob. It’s fast and easy, mess-free, and cooked perfectly every time. You may never want to cook corn any other way.
I especially love having the option to “boil” corn in my pressure cooker when the weather doesn’t agree with our backyard cookout plans. We’ll serve tender-crisp, juicy Instant Pot corn on the cob with air fryer hamburgers to take the BBQ inside!
Instant Pot Corn on the Cob
Foolproof. The Instant Pot is a quick and easy, hands-free method for cooking perfect corn on the cob that doesn’t require babysitting a pot of boiling water on the stovetop. Open up the lid to flavorful and juicy corn on the cob every time.
Very little clean-up. Cooking corn in the Instant Pot only takes a bit of water, and there’s no need for boiling or fussing with pots on the stovetop. Everything stays neat and contained right inside your pressure cooker!
Versatile. Fresh corn on the cob is one of our favorite summer side dishes. It’s perfect for an easy meal, and the leftovers are just as good to use in salads and more. Try it in this easy Mexican street corn dip (and keep reading for more ideas!).
Ingredient Notes
- Fresh corn on the cob: This recipe makes 4 ears of corn but, depending on the size of your pressure cooker and the size of the corn, you can make 7 to 8 ears. If you’re cooking more than that, you’ll likely need to work in batches. See my tip below on selecting the freshest corn on the cob.
- Fixings: I love corn slathered in butter and sprinkled with salt and pepper. These are the basics, and you can dress your corn on the cob however you’d like. Keep reading for more easy serving ideas.
Choosing the Best Corn on the Cob
When choosing corn from your local market or produce aisle, look for corn with husks that are vibrant green and tightly wrapped against the cob. The husks should not be yellow, loose, or feel dry. When you peel them back a little, the corn inside should be full and firm. It’s best to buy corn in the husks but if the corn on the cob comes already shucked, avoid corn that is dark yellow, with shriveled kernels or brown spots.How to Make Instant Pot Corn on the Cob
This is one of those easy Instant Pot recipes that’s perfect if you’re just getting acquainted with pressure cooking! Here’s how to quickly and easily cook corn in the Instant Pot:
Shuck the corn. Start by peeling away the husks and silk from each ear of corn. If needed, you can give the corn a rinse under the tap to wash off any silk that’s still clinging.
Add the corn to the Instant Pot. Ready your Instant Pot with a steamer basket or trivet, and pour in a cup of water. Next, arrange the corn inside the pot. You can stack the corn to fit. If the corn cobs are too long to fit horizontally, crack them in half or trim off the ends.
Cook. Close and seal the lid, then pressure cook on high for 2 minutes. Note that the Instant Pot will take additional time to come to pressure. Once the cooking time is up, quick-release the pressure (be mindful of the hot steam!). Wait until the pressure has fully released before opening the lid.
Serve. Use tongs to remove the hot corn from the pot. Serve up right away with butter and seasonings.
Tips for Success
If your ears of corn are too long to fit inside the Instant Pot, use a sharp knife to trim off the tips. You should be able to lay at least two ears on the trivet before stacking the rest.
The Instant Pot takes time to come to pressure. In addition to the 2 minute cooking time, the Instant Pot will take 10 minutes or so to come to pressure. The more corn you have in the Instant Pot, the longer it will take to come to pressure.
If your corn on the cob is tough after cooking, this could be because the corn was cooked for too long. Overcooked corn on the cob is still edible, but it will be more chewy.
Topping Ideas and Variations
- Use garlic butter. In place of regular butter, make a compound butter with fresh garlic, or another fresh herb like basil, oregano, or parsley.
- Add toppings to your corn on the cob, like freshly grated parmesan cheese. To make Mexican-style street corn (elote), coat the cooked corn with mayonnaise, roll it in crumbly Cotija cheese, and sprinkle with chili powder or Tajin.
- Change up the seasoning. Give your corn on the cob a spicy kick with homemade Cajun seasoning, or try another homemade seasoning mix like fajita seasoning or Herbes de Provence. Top the buttered ears with a pinch of everything bagel seasoning.
- Air fryer corn on the cob. Don’t have an Instant Pot? Try my air fryer corn on the cob instead. So easy and delicious.
- Looking for more ways to enjoy corn? Try easy corn ribs! You can make those in your air fryer or oven. Not a fan of corn on the cob? Try my sautéed fresh corn recipe instead! Enjoy all the delicious buttery flavors of fresh corn, minus gnawing it off the cob.
Serving Suggestions
Corn on the cob is a summertime staple. We love fresh corn rolled in butter and seasoned with salt and pepper, served as a side with our favorite grilling recipes. This juicy grilled salmon is always a hit, as is this grilled bruschetta chicken, paired with an easy arugula salad. Of course, no summer cookout is complete without grilled pineapple with ice cream for dessert!
On busy weeknights, Instant Pot corn on the cob is a quick and easy side dish to crock pot BBQ chicken. For a kid-friendly option, serve with air fryer hot dogs.
Get a head start on your Instant Pot corn on the cob, and shuck the corn a day or two in advance. Refrigerate the shucked corn in a plastic bag or covered container until you’re ready to cook it.
Refrigerate: Any leftover corn on the cob can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Reheat corn in the microwave until hot throughout. Alternatively, use leftover corn in more recipes (keep reading for ideas).
Freeze: You can freeze cooked corn on the cob for longer-term storage. Once the ears of corn have cooled completely, wrap them tightly and place them into a ziptop bag. Store corn frozen for up to 3 to 4 months.
There are lots of ways to use freshly cooked sweet corn! Try shaving the kernels off the cob to make Mexican street corn pasta salad or corn and jalapeño dip. Use leftover corn as a topping on grilled pizza with pesto and ham. Use it to make savory corn cakes or black bean corn salsa. We especially love it in this street corn chicken bowl, BBQ chicken salad or BBQ chicken bowl. Add corn to nachos or tacos, too.
More Instant Pot Recipes
Instant Pot Corn on the Cob
Ingredients
- 4 ears corn on the cob
- 1 cup water
For Serving:
- butter
- salt and pepper, to taste
Instructions
- Husk the corn and remove the silk, rinsing to remove any remaining silk.4 ears corn on the cob
- Place the trivet or steamer basket into a 6 quart Instant Pot; add 1 cup of water.1 cup water
- Place the ears of corn on the trivet, arranging them to fit. For four ears, put 2 on the trivet horizontally, then the other two crosswise on top of them. Depending on the size of the ears, 7 to 8 ears could fit. Trim the ends off if they don't quite fit.
- Close the lid of the Instant Pot, making sure the valve is set to seal (depending on the model, you may not have to do this).
- Press the Pressure Cook button (or Manual, High Pressure) and set the timer for 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, longer if you are cooking more than 4 ears.
- When the timer goes off, carefully quick release the pressure by moving the valve to vent.
- Once the pressure has released and the float valve has dropped, carefully remove the lid of the Instant Pot.
- Use tongs to remove the ears of corn from the Instant Pot and serve immediately with butter, salt, and pepper, if desired.
Notes
- Storage: Any leftover corn on the cob can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Reheat corn in the microwave until hot throughout. Leftover corn can be used in many recipes; there are recipe suggestions in the post.
- To freeze: You can freeze cooked corn on the cob for longer-term storage. Once the ears of corn have cooled completely, wrap them tightly and place them into a ziptop bag. Store corn frozen for up to 3 to 4 months. Alternatively, you can cut the corn from the cob and freeze the corn kernels.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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