Instant Pot Corn On The Cob

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!

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: Oven-Roasted Corn on the Cob: Grilled Corn on the Cob:

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: 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.