Instant Pot Corn on the Cob

Instant Pot Corn on the Cob is the fastest, easiest way to enjoy juicy, tender, and perfectly cooked corn every time. No more boiling large pots of water or worrying about undercooked kernels—just pop your corn in the Instant Pot and have it on the table in 10 minutes or less.

Why You’ll Love This Recipe

• Ready in just 10 minutes from start to finish

• No need to boil water or babysit a stove

• Keeps corn warm for hours using the Keep Warm feature

• Easily scalable—cook from 1 to 8 ears at once

• Juicy, sweet, and evenly cooked corn every time

• Ideal for BBQs, family dinners, or quick weeknight sides

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cold water

• 1 to 8 ears of corn (shucked)

Directions

1. Pour 1 cup of water into the bottom of your Instant Pot and place the trivet inside.

2. Add ears of corn to the pot. Snap them in half if they’re too long to fit.

3. Close the lid, turn the pressure release valve to Sealing, and select Pressure Cook (or Manual) on High for 2 minutes.

4. Once cooking is done and the Instant Pot switches to Keep Warm mode or says Off, quick release the pressure by turning the valve to Venting.

5. When the pin drops, open the lid and serve your corn hot with butter and salt.

6. To keep corn warm throughout a meal or event, simply leave it in the Instant Pot on Keep Warm.

Servings and timing

This recipe makes 6 servings.

• Prep time: 8 minutes

• Cook time: 2 minutes

• Total time: 10 minutes

Variations

• Mexican Street Corn: After cooking, slather corn with mayo, sprinkle with cotija cheese, chili powder, and a squeeze of lime.

• Herb Butter Corn: Mix butter with chopped parsley, chives, or garlic and spread over hot corn.

• Parmesan Corn: Sprinkle cooked corn with grated Parmesan cheese for a savory twist.

• Sweet and Spicy: Brush with honey and a dash of cayenne for a sweet heat finish.

• Lemon Pepper: Squeeze fresh lemon juice and crack black pepper on top for a bright flavor boost.

Storage/Reheating

• Store: Refrigerate leftover corn in an airtight container for up to 5 days.

• Freeze: Cut kernels off the cob and freeze in an airtight container for up to 1 year.

• Reheat: Reheat a single ear in the microwave. For multiple ears, use the oven, stovetop, or Instant Pot. Frozen kernels can go straight into soups, salads, or sautés.

FAQs

Can I cook frozen corn on the cob in the Instant Pot?

Yes, just add 1 extra minute to the cooking time for frozen ears.

Do I need to use a trivet in the Instant Pot?

Yes, the trivet keeps the corn elevated and prevents it from sitting directly in the water.

Can I cook fewer than 8 ears?

Absolutely. The cook time stays the same whether you’re cooking 1 or 8 ears.

What if I don’t have a trivet?

You can place the corn directly in the water, but the texture may be slightly different.

How do I know when the corn is done?

After 2 minutes of pressure cooking and a quick release, the corn will be tender and ready to eat.

Can I flavor the corn before cooking?

It’s best to season after cooking, but you can add aromatics like garlic cloves or herbs to the water for a hint of flavor.

Can I keep corn warm in the Instant Pot?

Yes, use the Keep Warm function to keep corn warm for hours without overcooking.

What kind of corn works best for this recipe?

Fresh sweet corn is ideal, but any type of corn on the cob will work well.

Can I stack the corn in the Instant Pot?

Yes, stack the ears or pieces horizontally to fit as many as possible.

What toppings go well with corn on the cob?

Butter, salt, pepper, chili powder, cheese, garlic butter, or even a bit of lime juice all work great.

Conclusion

Instant Pot Corn on the Cob is a fast, foolproof method for cooking corn that’s juicy, sweet, and always perfectly tender. Whether you’re feeding a crowd or just whipping up a quick side, this method will save you time and deliver delicious results every single time.

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