This Instant Pot Corn On The Cob is so easy and turns out perfectly every time! No water to boil, no heating up the kitchen… just dump it all in and ta da – delicious sweet corn on the cob!
Summertime is truly the most wonderful time of the year. In my sunshine loving opinion, that is!!
All of the fresh veggies and fruit from the farms, gardens and farmers markets’ is just amazing!
And I’m not sure there’s anything in the world like a warm fresh ear of corn smeared with butter and salt! Would you agree!??
Some things to know about fresh corn on the cob:
- Fully ripe sweet corn has bright green, moist husks that are tightly wrapped against the cob.
- Look for corn with well-filled in ears, and plump kernels. You should be able to feel individual kernels by pressing gently against the husk.
- The kernels at the tip of the ear should be smaller than the rest—large kernels indicate corn that is overly mature.
- The brown hair-like stuff coming out of the top is called silk. The silk at the tip should be stiff, dark and moist.
- Sweet corn should be refrigerated immediately and eaten 2-3 days after purchase, as the quality deteriorates rapidly after harvest. To retain moisture, leave the husks on until you are ready to prepare the corn.
- Use a wet paper towel and rub down the shucked ears of corn to remove all the little silks (white hair-like strands).
- Do not add salt to your water. Salt will make the corn tough.
- If the corn doesn’t fit in your Instant Pot just carefully cut the ears in half.
If I’m not purchasing my corn straight from the farm, I will add sugar to the water to replace any sweetness that has been lost.
Instant Pot Corn On The Cob
Recently I was cooking a family dinner and had way too many things going on at once… BBQ Chicken Drumsticks on the grill, Broccoli Salad, Caribbean Sweet Cornbread, and I still needed to cook my corn on the cob.
And to be really honest I didn’t really want one more pot of water boiling and heating up my kitchen.
So I hit the easy button and threw it in the Instant Pot! Crazy – right!!??
No waiting for water to boil, no water boiling over onto the stove, just dump and hit start!
The corn turned out perfect! You’ll never make corn on the cob any other way!
How to cook Instant Pot Corn on the Cobb
So to be completely transparent, this is so simple and easy I can barely call it a recipe. But nonetheless, this is information many people want to know. So here we go…
First, I added 1 cup of water to inner pot of a 6 quart Instant Pot. I stirred in 3 tablespoons of sugar to the water. (I always do this even when I’m cooking on the stovetop. You just never know how sweet the corn will actually be so in my opinion… sweeter corn = more amazing corn!)
Then I placed the trivet in the bottom of the inner pot.
Next, I added 5 ears of shucked and husked bi-color corn (the ones with white and yellow kernels).
I sealed the IP and set the pressure cook time to 3 minutes.
When that ended I did a quick (manual) pressure release and viola! Perfectly cooked instant pot corn on the cob, hands-free with little effort on my part.
Can someone please pass me the BUTTER – YUM!
There are so many toppings you could sprinkle onto your corn like Cotija cheese, chopped cilantro… or you can make your own zesty flavored salt mixture with some smoked paprika, chili powder, lime zest, and salt of course.
But for me when it comes to corn on the cob I’m a butter and salt girl. The end.
What can I say? I’m a purist when it comes to my corn on the cob!
I just feel like it’s so delicious all by itself why would I mask the flavor!??
AND it’s only available for a limited window of time during the dummer so you gotta eat your corn on the cob while you can – right!??
I hope this guide to How to Cook Instant Pot Corn on the Cobb is helpful for you. It’s yet another reason why the Instant Pot is referred to as the Miracle Pot in our home!
- 5 ears of fresh corn
- 1 cup water
- 3 tablespoons sugar
- I used the 6 quart duo for this recipe. Add 1 cup of water to the Instant Pot, then stir in 3 tablespoons of sugar. Place the trivet in the bottom of the inner pot.
- Add 5 ears of shucked and husked bi-color corn (the ones with white and yellow kernels).
- Seal the IP and set the pressure cook time to 2 or 3 minutes of (normal) pressure cooking. If you like your corn more well done for 3 minutes. I persionally prefer 2 minutes of ressure cooking.
- When the time is up, carefully release the pressure manually.
- Serve with warm butter, and top with any combination of Cotija cheese, chopped cilantro, or a flavored salt mixture with paprika, chili powder, lime zest, and salt.
Serving Size1 ear
Amount Per Serving Calories 29Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gSodium 3mgCarbohydrates 7gSugar 7gProtein 1g
Enjoy these other amazing corn recipes:
- Grilled Veggies and Corn Salad
- Smoky Poblano Corn Dip Recipe
- Fresh Corn Cupcakes
- Pan Seared Scallops with Corn Puree
- Jalapeño Cilantro Corn Salad with Cilantro
- Southwestern Chicken Corn Chowder Recipe
- Creamy Cheesy Corn Dip