This 20-minute Instant Pot Corn on the Cob recipe delivers perfectly tender, sweet kernels every time. With just 5 minutes of prep and 15 minutes of hands-off cooking, you’ll have a foolproof summer side dish that pairs beautifully with any meal.
At only 77 calories per serving and packed with vitamins A and C, this simple method lets the natural flavors shine while keeping the kitchen cool during those warm months.
Ingredients Section
- Fresh Corn: 5-6 ears, husked or unhusked based on preference
- Water: 1 cup, essential for pressure cooking
- Optional Toppings: Butter, salt, and pepper for serving
Instructions Section
- Prep the Pot: Insert the trivet rack into your Instant Pot and add 1 cup of water
- Prepare Corn: Remove husks from corn ears (or keep them on if you prefer to husk after cooking)
- Arrange Corn: Place 2-3 ears on the bottom layer, then stack remaining 2-3 ears in the opposite direction for even cooking
- Set Up: Close the Instant Pot lid securely and ensure valve is in sealing position
- Cook: Select Manual (High pressure) and set timer for 3 minutes
- Release: Once cooking completes, perform a quick pressure release
- Serve: Carefully remove corn using tongs and garnish with your favorite toppings
Cooking Techniques
Making corn in your Instant Pot is super quick and easy! The pressure cooking method keeps all the natural sweetness locked in and gives you perfectly tender kernels every time.
The trivet is key – it keeps your corn elevated above the water, so it steams rather than boils. If you’re new to pressure cooking, don’t worry about the quick release – just point the valve away from you and let the steam escape.
Variations
Want to mix things up? Try these simple twists:
- Mexican-style: Roll hot corn in mayo, sprinkle with chili powder, cotija cheese, and lime
- Herb-butter: Mix soft butter with fresh chopped herbs like basil or chives
- Spicy: Brush with butter and dust with cayenne or your favorite hot sauce
- Garlic-parmesan: Spread with garlic butter and grated parmesan cheese
Serving Suggestions
Fresh corn on the cob makes any summer meal special! Serve it alongside grilled burgers or chicken, at your next barbecue, or as part of a casual weeknight dinner.
Set up a little corn topping bar with butter, salt, pepper, and any extra seasonings you love. Want to make eating easier? Pick up some corn holders – they’re perfect for little hands and help prevent buttery fingers!
Storage Tips
Got leftovers? Cut the kernels off the cob and store them in an airtight container in the fridge for up to 3 days. They’re great in salads or heated up as a side dish! If you have uncooked corn, keep it in the husks in your fridge’s crisper drawer. The husks help keep the corn fresh and sweet for about a week.
Instant Pot Corn on the Cob
Equipment
- Instant Pot
- Trivet rack
- Tongs
Ingredients
- 5-6 ears corn
- 1 cup water
Instructions
- Add trivet rack to the instant pot and add 1 cup water.
- Remove husks from your ears of corn (or you can keep them on if you want to trim them down and husk them after the corn is cooked) and place in the instant pot. Lay 2 or 3 corn ears down first, then 2-3 on top of them, facing the opposite direction.
- Secure the instant pot lid and set the valve to sealing. Cook on Manual (High pressure) for 3 minutes.
- When the timer beeps, quick release any remaining pressure and then remove the lid. Use tongs to carefully remove the hot ears of corn from the pot. Serve warm with butter, salt and pepper.
