Easy Instant Pot Corn on the Cob Recipe

Nothing screams summer quite like corn on the cob! And while grilling might be the classic go-to, sometimes you just need a quicker, no-fuss option. Enter the Instant Pot: your ticket to sweet, juicy corn that’s ready in no time. Whether it’s slathered with butter, sprinkled with herbs, or left simple and fresh—this recipe delivers every single time!

If speed and simplicity are what you’re after, this Instant Pot Corn on the Cob will become your mealtime MVP!

Why You’ll Love This Recipe

• Quick and Easy: Forget waiting for a pot of water to boil—your Instant Pot does all the work!
• Perfectly Cooked Every Time: No more worrying about mushy or unevenly cooked corn.
• Customizable Flavors: Let your creativity shine with toppings like garlic butter, Parmesan, or a squeeze of lime.

Ingredients Breakdown

• Corn on the Cob: Go for fresh, in-season corn whenever possible. Look for bright green husks and plump kernels.
• Water: You’ll need about 1 cup to build the steam in your Instant Pot.
• Topping Options: Salted butter, fresh herbs, grated cheese, or chili lime seasoning—so many ways to dress this up!

Pro Tip:

If your local grocery store doesn’t have fresh corn, frozen works in a pinch! Just adjust the cook time to 4 minutes instead of 2.

Step-by-Step Instructions

1. Start by removing the husks and silk from the corn. Give the corn a quick rinse under running water.
2. Place your trivet or steamer basket in the Instant Pot and pour in 1 cup of water.
3. Lay the corn on the trivet in a single layer. For larger cobs, you may need to break them in half.
4. Seal the Instant Pot lid, ensuring the valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” mode and set it to 2 minutes on high pressure.
5. Once the cook time is up, do a quick release by carefully turning the valve to “Venting.” Watch out for the hot steam!
6. Open the lid, using tongs to remove the corn. Serve immediately with your favorite toppings!

Chef’s Tips and Tricks

• Want char-grilled flavor? After cooking, pop the corn on a hot grill for 1-2 minutes per side to get those beautiful char marks.
• Prepping for a Crowd? You can stack the corn in layers, but make sure to rotate them halfway through for even cooking.
• Leftovers Hack: Use any extra corn to make a delicious corn salad or add it to your favorite soup or pasta dish!

Recipe Variations and Serving Suggestions

• Mexican Street Corn Style: Spread mayo or sour cream on the cooked corn, sprinkle with chili powder, cotija cheese, and a squeeze of lime.
• Garlic Herb Butter: Melt butter with minced garlic and fresh herbs, then brush it generously over your corn.
• Sweet Treat: Drizzle with honey and a touch of cinnamon for a unique dessert-like flavor.

FAQs

• Can I use frozen corn on the cob? Absolutely! Just increase the pressure cook time to 4 minutes for frozen corn.
• How should I store leftovers? Allow the corn to cool, then wrap it tightly in plastic wrap or store in an airtight container. It will keep in the fridge for up to 3 days.
• Can I reheat it? Yes! Pop it in the microwave for 30 seconds to 1 minute, or wrap it in foil and warm it in the oven at 350°F for 10 minutes.
• Can I cook more than 4 cobs at once? Definitely. For larger batches, stack the corn in your Instant Pot (layering horizontally). The cook time remains the same.

Let me know how your Instant Pot Corn on the Cob turned out in the comments below! Don’t forget to tag your social media creations with #TheKitchensAid so I can see your amazing dishes!