A fail-proof recipe for Instant Pot Corn on the Cob, that's ready in a little over 10 minutes. Enjoy tender, juicy, and perfectly cooked corn as a snack, appetizer, or a side dish with your favorite entree. Whether you cook 2 or more, this recipe makes cooking corn simple and quick.
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My family loves corn in any shape or form. It is great as it is, and also makes for a wonderful addition to salads, side dishes, and sweet corn soup. But nothing beats the satisfaction of a perfectly cooked corn on the cob smeared with softened butter!
This Instant Pot corn recipe is a true game-changer. This method uses the pressure cooker to steam the corn rather than boil it. Not only is it more convenient than having to babysit a pot of boiling water, but it also preserves more nutrients in the corn.
If you are new to Instant Pot cooking, do check out the quick set-up guide or easy beginner recipes. Let's learn how to make corn in the instant pot!
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Ingredients - Notes & Substitutions
You just need corn and water for this recipe. After that, the choice is yours. You can enjoy it plain or season it with whatever blend of spices you like!
- Corn: when you're selecting your corn, look for husks that are bright green and tightly wrapped around the cob, kernels that are firm, bright, and plump, and silk that is golden-silky, soft, and slightly moist. If the skin looks shriveled, skip them. They're past their prime.
- Water: you'll use 1 cup of water for a 6-quart instant pot. If you're using an 8-quart instant pot, use 2 cups.
- Optional Seasonings: you can go a classic, simple route with butter, salt, and black pepper, or get a little more creative with your seasonings.
Seasoning Ideas for Corn on the Cob
Here are a few ways to kick the flavor of your corn on the cob up a notch!
- Classic American: slather with softened butter, sprinkle with salt and pepper, and add a few dashes of hot sauce.
- Indian Street-Style: Dip a cut half of lime in chaat masala, then rub it all over the corn. Check out this air fryer corn recipe for detailed instructions.
- Mexican Street-Style: slather with mayonnaise, then sprinkle with paprika, chili powder, and garlic powder. Finish with fresh lime juice, chopped cilantro, and Cojita cheese.
How to Make Instant Pot Corn on the Cob
This corn on the cob in Instant Pot is ready in a total of 14 minutes! Here are the step-by-step instructions and photos:
Shuck the corn: Remove the husk and silk from the ears of the corn. Trim the ends if you want to fit more in the instant pot or cut each corn ear in half.
Prepare the instant pot: Turn on the instant pot and place a metal or silicone trivet inside. Add 1 cup of water (2 cups for 8 quart instant pot).
Add corn ears: Stack the ears of corn on it. If doing multiple ears, layer in a criss-cross pattern.
Pressure cook: Close the lid and turn the pressure valve to the sealing position. Select pressure cook (or manual) for 2 minutes at high pressure.
Once the time is up, manually release the pressure and open the lid after the pin drops. Remove the corn ears promptly.
Season and serve: Brush corn with garlic or plain butter, then sprinkle on your seasonings of choice. See the notes in the recipe card for ideas.
Instant Pot corn on the cob with husk: If you want to cook the corn with the husk, simply trim off the stem and stack them as per instructions. Pressure cook for 3 minutes. When cooled, grab firmly at the top by its silk and squeeze, and the ear of corn will slide out!
Alternate Methods for Making Corn on the Cob
No instant pot, no problem! There are plenty of ways you can cook corn on the cob!
Air Fryer Corn on the Cob:
If you prefer corn on the cob with a more roasted flavor, check out my air fryer corn on the cob instead.
Stovetop Corn on the Cob:
- Prep the corn as directed and boil a pot of water using enough water to submerge all the corn.
- Once the water is boiling, place the corn cobs in the pot for 5 minutes. Don't cook longer than this or the kernels will quickly become overcooked and tough.
- After 5 minutes, remove the cobs from the water and season as desired.
Oven-Roasted Corn on the Cob:
- Prep the corn as directed.
- Place the prepped cobs on a lined baking sheet and roast at 400ºF for 20-25 minutes, flipping halfway through.
- Remove from the oven and season.
Grilled Corn on the Cob:
- Prep the corn and heat your grill on high for about 8-10.
- Place the corn onto the grill, leaving space between the cobs, and cook for 10-12 minutes, turning often, until cooked to your liking.
- Remove from the grill and season as desired.
How to Serve Corn on the Cob
Corn on the cob makes an excellent side dish next to chicken burgers, veggie burgers, chicken sandwiches, fish tacos, chicken fajitas, you name it. Since you have so many seasoning options, you can really design the corn on the cob to fit whatever recipe you're serving it with!
You can also remove the corn kernels from the cob using a knife and use them as part of another recipe entirely. Try them in my sweet corn soup, corn chowder, or Mexican quinoa!
Storing and Reheating
Cooked corn on the cob will last in an airtight container in the fridge for 2-3 days. To reheat the corn, you have a couple of options:
- Microwave it by wrapping the cob in a wet paper towel, placing it on a microwave-safe plate, and microwaving for 1 minute.
- Steam in the instant pot but set the timer to 0 minutes. The time it takes the pot to come to pressure will reheat the corn!
- Roast in the oven at 400ºF for 15 minutes.
To freeze, remove the corn kernels from the cob using a knife and store those in an airtight container in the freezer for up to 3 months.
Recipe Tips & Notes
- Corn picking: look for bright green husks that are tightly wrapped around the corn, silky tassels that are light in color, and kernels that are bright, firm, and plump.
- Instant pot size: if you're using a 6-quart instant pot, you'll need 1 cup of water. If you're using an 8-quart instant pot, you'll need 2 cups of water.
- Seasonings: be sure you add the seasonings after you steam the corn, not before. The water in the instant pot will just dilute the seasonings and cause them to run off.
- Cooking with husk on: Trim the stem to fit the corn, then pressure cook for 3 minutes. When cooled, grab by its silk and squeeze out the corn ear.
FAQs
I prefer to steam my corn on the cob in the instant pot. Not only is it quicker to cook, but steaming helps retain more of the nutritional value of the corn. When you boil corn, a good chunk of the nutrients end up in the water, which you discard.
The key to storing corn on the cob is to not let it dry out before you cook it. I recommend storing it in a plastic bag in the fridge and cooking it within 3 days.
Yes! If you're not going to use your fresh corn on the cob right away, you should freeze it. To do so, prep it by removing the husks and silks, boil it in water for 3-4 minutes, then blanch it in ice water for 3-4 minutes to cool it. After that, you can pat it dry and store it in the freezer in a ziplock bag for 8-12 months. When you're ready, simply cook it for 4 minutes instead of 2.
More Instant Pot Beginner Recipes
Looking for more easy instant pot beginner recipes? Here are a few of my favorites:
📖 Recipe
Instant Pot Corn on the Cob
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Equipment
Ingredients
For Instant Pot Corn on the Cob
- 4 ears corn on the cob - see notes for quantity
- 1 cup water (for 6qt) - Add 2 cups for 8qt
Optional seasoning (see more choices in notes)
- 1½ tablespoon butter at room temperature
- ¼ teaspoon salt
- ⅛ teaspoon black pepper finely ground
Instructions
- Shuck Corn: Remove the husk and silk from the ears of corn. Trim the ends if you like to fit more corn ears in the instant pot. Alternatively, split each corn ear in half.
- Add corn ears to Instant Pot: Turn on the Instant pot and add 1 cup of water for a 6qt (2 cups for 8qt). Place a metal or silicone trivet and place the corn ears on it.
- Pressure Cook: Close the lid and turn the pressure valve to sealing position. Select Pressure cook (or manual) for 2 minutes at high pressure. Once the time is up manually release the pressure. Open the lid after the pin drops and remove the corn.
- Season and serve: Brush the corn ears with garlic or plain butter. Sprinkle your choice of seasoning, like salt, pepper, paprika and freshly chopped parsley or cilantro. See notes for more seasoning options. Enjoy warm with your favorite entree.
Video
Notes
- How to fit more corn: You can multiply this recipe as needed. You can easily fit up to 6 ears of corn in a 6qt Instant Pot by stacking in two layers, and up to 9 ears in a 8qt cooker. If the corn is too tall, trim off the ends or split in half to make them fit.
- Seasoning variations: Here are some popular seasoning variations:
- Classic American flavor: Slather with softened butter and sprinkle with salt and pepper. Add a few dashes of hot sauce to add heat.
- Indian street-style corn: Dip a cut half of lime in chaat masala, then rub it all over the corn.
- Mexican street-style corn: Slather with mayonnaise and sprinkle paprika, chili powder, garlic powder, then top with fresh lime juice, chopped cilantro and Cotija cheese.
- Store & Freeze: Store the cooled corn on the cob in a food storage container in the refrigerator for up to 2 days. To freeze it, remove the corn kernels from the cob using a knife and store those in a freezer-safe container for up to 3 months.
- Cooking with husk on: Trim the stem to fit the corn, then pressure cook for 3 minutes. When cooled, grab by its silk and squeeze out the corn ear.
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