Pressure cooking corn on the cob is the only way to go! Perfectly tender and crisp every single time, Instant Pot Corn on the Cob is gonna rock your world!
I wasted so many years of my youth refusing to eat this sweet, crispy treat. Now I have to watch my children go through the same travesty. It's sweet, salty, and buttery. How is it even possible to not like that flavor combination!
If you haven't discovered the magic of making corn on the cob in the pressure cooker, you are missing out! It is perfect every single time and literally takes 30 seconds of prep, assuming you make your kids do the shucking before they can watch their tablets, which I highly recommend.
WHY YOU WILL LOVE PRESSURE COOKER CORN ON THE COB
- ZERO BOILING REQUIRED: You don't have to boil water – SOLD!
- SAFER: No worries about kids/pets/my arm getting too close to a giant pot of boiling water
- EFFORTLESS: Push a button, walk away – one of the greatest joys in my pressure cooking life
HOW TO MAKE INSTANT POT CORN ON THE COB
- Shuck corn (I strongly recommend employing children to do this outdoors)
- Remove corn silk – I just use a toothbrush, but this burn method has me curious.
- Pressure cook that beautiful corn
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
Easiest, tastiest side ever.
TIPS FOR MAKING THE BEST CORN ON THE COB
- KEEP IT FRESH: Shuck fresh corn right before cooking it for the best flavor (or ideally within 24 hours).
- DON'T BOIL IN WATER: Cook it above the water! This will retain the most flavor and ensure the best texture.
- SEASON IT RIGHT: My go-to seasoning for years has been I Can't Believe it's Not Butter spray (don't judge), salt, and lemon pepper. Discovering this new Real Salt Lemon Pepper has been better than Christmas! I even pack this stuff along to family get-togethers. It's so good!
- AND MORE SEASONING IDEAS: If you want to get creative with your flavorings, check out this drool-worthy list of creative Corn on the Cob ideas.
- USE A BRUSH: Melt butter and brush it on for perfectly even distribution – I love this! I do it for pancakes and french toast as well.
Enjoy this summertime treat while it lasts! Let me know your favorite ways to flavor corn on the cob in the comments below. I want to try them all!
EXTRA TIDBITS
HOW TO STORE CORN ON THE COB
Store fresh corn uncovered in the husk in the refrigerator for 3 – 4 days. If it's husked, store it inside a vented ziptop bag for 2 -3 days. Stored much longer than this, the sugars start to convert to starch – not tasty!
DIFFERENT COLORS OF CORN
Despite what some people may think, the color of corn – white, yellow, mixed – means nothing as far as the sweetness level. Corn comes in three varieties of sweetness, “super-sweet” being the kind you'll come across most often at farmers markets and grocery stores because they store and ship the best.
HOW TO FREEZE CORN
Frozen summer corn is incredible! It's such a treat to find in the freezer in the middle of winter. Here is how I do it:
- To a large bowl add lots of ice and cold water, set aside.
- Pour 1 cup of water into the pressure cooker pot and place a trivet inside. Place cobs of corn on the trivet (as many as will fit). Cook at high pressure for 0 minutes, followed by a quick release.
- Immediately put corn in the prepared ice bath.
- Once cooled, cut corn off the cob, pat dry with a towel, then place on a sheet pan lined with nonstick foil. Freeze until solid then transfer to a freezer safe bag. Store in freezer 3 months or so.
HOW TO KNOW WHEN CORN IS READY TO HARVEST
When the raccoons start raiding it, that's how you'll know your corn is at its best.
If you don't have friendly raccoons to help you out on this one, corn is ready to harvest when the silk turns brown and the husk is still green. Pick the corn when it is in the Milk Stage, meaning you can puncture a kernel and the liquid is milky white. If it's clear, wait a while longer to pick it. See this article on Harvesting Corn for more details.
MORE INSTANT POT RECIPES TO MAKE WITH FRESH CORN ON THE COB
- Sweet Corn and Tomato Pasta
- Orange Chicken
- Mexican Street Corn
- Coconut Lime Fish Tacos with Peach, Corn, Tomato Salsa
- Mexican Street Corn Quesadilla
TOOL USED TO MAKE INSTANT POT CORN ON THE COB
- Instant Pot
- Steamer Basket I love this collapsible one!
- Trivet
Instant Pot Corn on the Cob
Pressure cooking corn on the cob is the only way to go! Perfectly tender and crisp every single time!
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- corn on the cob (6-8 cobs, however many will fit in the pot)
- butter
- salt and pepper
- lemon pepper (if desired)
Instructions
- Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside. Place the desired number of cobs in the basket/trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2-4 minutes depending on desired crispness.
- When cooking is complete, use a quick release.
- Spread the cooked cobs with butter and add a sprinkle of salt and lemon pepper.
Notes
- Cook the corn for 2 minutes for just barely cooked, 4 minutes for a softer kernel.
- To caramelize corn, heat a skillet or grill to high heat. Add corn and rotate until some of the kernels are browned.
Keywords: Instant Pot side dish, corn on the cob, healthy sides
I’ve been putting corn ON the cob in IP and pressure cooking for about 4 min. THEN the husks and silk come right off! (I do trim both ends of corn before putting in iP, but don’t shuck it till it’s done)
Rebecca, I tried this once but couldn’t cut through the raw corn, haha! Any tips there? I really want to try this. My kids are so fussy about any silk left.
I do this too! SO easy & most of the silk comes off with husk! Ah-maZing!!!
If you stick the end of the cob in the center of an angel food cake pan to cut the kernels off they will all land in the pan. Easy clean up.
l learned from Madame Benoit cookbook to butter 2 cobs of corn, shake sugar over like you would salt, wrap 2 cobs in wax paper and microwave 2 mins, turn over and cook another 2 mins. You will be done faster than it takes to get the instant pot set up. I suppose if you are cooking for a large number of people instant pot would be faster but I doubt if it can compare to the taste done this way.I don’t know anyone who has tried it who didn’t continue.
Charlotte, oh wow, that sounds wonderful, thank you!
I use 2 minutes and Quick Release. As soon as the ears cool a little, I cut the corn off the cob. With a little butter and salt, this is the way I eat corn on the cob. I always fix extra and once off the cob, the corn goes into a zip lock bag, pressed flat and put into the freezer. Corn fixed this way thaws fast and heated up with butter and salt is just like fresh. It is easy to use in other dishes too.
Al, I love it, thank you!
was wondering the same thing, thinking it was a typo … Thank you.
Thanks for the tip on freezing the corn. Once I’m ready to use the freezer corn, how do you defrost and prepare it? Thanks!
Sheila, I use it the same way I would use frozen corn from the store. Like throwing it into a soup, warm it in some water on the stove top, defrost and throw on a salad, etc. Does that make sense?
Another time saver tip. Don’t shuck the corn at all! I just cut off the bottom and then cook it in the PC. The hair and everything slides right off!
★★★★★
Maegan, I was actually going to post it this way, but apparently, I’m a wimp because I couldn’t cut through the corn to save my life. Was it hard for you?
How long do you cook it on pressure for freezing? The recipe says 0 minutes and quick release.
Helen, With the Instant Pot brand, you can actually set your time for 0. It basically builds pressure, seals, then beeps that it is done. So if I do this with my other brand of pressure cooker, I just release the pressure right after it does the first beep. Does that make sense?
Love corn on the cob! Never like boiling it though so I started microwaving it but that still takes 7 minutes. Can’t wait to try this method!
Cecilia, In college I always microwaved it because I didn’t want to boil water for 1 cob. You’ll never go back to the microwave once you do it in the pressure cooker!
This is exactly how I make my corn on the cob. I learned a couple of years ago about using lemon pepper…it takes the corn to another level.
Vicki, I agree. Everybody I introduce this to becomes an instant fan 🙂