Quick and Easy Instant Pot Corn on the Cob Recipe

There’s something undeniably summery about corn on the cob, don’t you think? Whether it’s grilled at a backyard barbecue or boiled for a weeknight side, it’s always a hit. But what if I told you there’s an even easier, faster way to make perfectly juicy, tender corn every single time? Enter the Instant Pot! No more waiting for water to boil or worrying about timing—this method is a game-changer.

If you’ve got 10 minutes, you’ve got perfectly cooked corn—no muss, no fuss!

### Why You’ll Love This Recipe

• It’s ridiculously fast—just 2 minutes of cook time!
• No babysitting a pot of boiling water.
• Keeps the flavor and nutrients locked in, thanks to the pressure cooking.
• Perfect for a weeknight dinner or summer gatherings.

### Ingredients Breakdown

**Essentials**

• Corn on the cob (4-6 ears): Look for fresh, plump kernels. If you’re buying in advance, store them in the fridge with husks on to retain moisture!
• Water (1 cup): This creates the steam needed for the Instant Pot to work its magic.

**Pro Tips**

• Remove the husks and silks before cooking for effortless eating later.
• If you’re cooking for a crowd, you can stack the corn in the pot—just avoid overpacking so the steam circulates properly!

### Step-by-Step Instructions

Let’s get cooking, friend! Follow these easy steps for foolproof corn on the cob:

1. Prep the corn: Start by husking the ears of corn and removing all the silks. Trim the ends if needed so the corn fits easily in the pot.
2. Add water: Pour 1 cup of water into your Instant Pot. Place the trivet inside to keep the corn elevated above the water.
3. Load the corn: Arrange the ears of corn on the trivet. You can stack them in a crisscross pattern if needed, but don’t overcrowd the pot.
4. Set and cook: Secure the lid, set the valve to “Sealing,” and select the “Pressure Cook” or “Manual” setting. Adjust the time to 2 minutes at high pressure.
5. Quick release and serve: Once the cooking time is up, use the quick release method to carefully let out the steam. Remove the lid, and serve the corn hot with your favorite toppings (butter, salt, or even a sprinkle of chili powder!).

### Chef’s Tips and Tricks

• Want to get fancy? Add a little milk and butter to the water before cooking for extra flavor.
• If your corn is extra sweet (looking at you, summer harvest!), skip the salt until serving—cooking salt can sometimes toughen the kernels.
• For an added smoky flavor, finish the cooked corn on a hot grill for 1-2 minutes per side.

### Recipe Variations and Serving Suggestions

• Flavor Boosters: Brush the cooked corn with garlic butter, sprinkle with Parmesan and parsley, or try a squeeze of lime with Tajín seasoning for a Mexican-inspired twist.
• Serving ideas: Pair it with grilled chicken, burgers, or a fresh summer salad. Don’t forget an icy lemonade on the side!
• Dairy-free option: Swap the butter for olive oil or a vegan buttery spread—equally delicious!
• Make it Cajun-style: Add a pinch of Old Bay or Cajun seasoning to the cooked corn for a zesty kick.

### FAQs

Can I use frozen corn on the cob? Absolutely! Just add an extra minute to the cook time to ensure it’s heated through.

How do I store leftovers? Wrap leftover corn tightly in foil or place it in an airtight container. Store in the fridge for up to 3 days.

Can I reheat it in the Instant Pot? Yes! Add 1 cup of water, place the corn back on the trivet, and steam on the “Keep Warm” setting for 5-7 minutes.

This method has seriously become my go-to for corn on the cob—so quick, so simple, and oh-so-delicious! If you try it, let me know how it turns out. Drop a comment or tag your corn creations with #TheKitchensAid on social media. I can’t wait to see what you whip up!