Ingredients
1 cup cold water
1 to 8 ears of corn (shucked)
Instructions
- Pour 1 cup water into Instant Pot and place trivet inside.
- Add shucked corn (snap in half if too long to fit).
- Close lid, set valve to Sealing, and select Pressure Cook (High) for 2 minutes.
- When done, quick release by turning valve to Venting.
- Once pin drops, open lid and serve corn hot with butter and salt.
- Keep warm: Leave in Instant Pot on Keep Warm setting until ready to serve.
Notes
- Mexican Street Corn: Slather with mayo, sprinkle with cotija, chili powder, and lime juice.
- Herb Butter: Mix butter with garlic, parsley, or chives.
- Parmesan: Top hot corn with grated Parmesan.
- Sweet & Spicy: Brush with honey and cayenne.
- Lemon Pepper: Add lemon juice and cracked pepper for brightness.
- Storage: Refrigerate 5 days, freeze kernels up to 1 year.
- Reheat: Microwave for 1 ear, Instant Pot or oven for multiple ears.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Side Dish, Vegetable
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ear corn
- Calories: 90
- Sugar: 7g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
