The Best Instant Pot Corn on the Cob Recipe

Once you make this Instant Pot Corn on the Cob, you will never go back to boiling the corn on stove again! With just two simple ingredients and cooked in 2 minutes, this quick and easy cooking method will be one you use time and time again!

There are so many things I love about cooking in the Instant Pot. From these Creamy Mashed Potatoes and Cilantro Lime Rice to this easy Instant pot corn on the cob, the flavors are just so much better than boiling. Plus, there’s no need for constant attention while they cook, which is so awesome on busy weeknights.

When summer temps begin to rise outside, no one feels like standing over a hot stove or outside over a blazing hot grill just to cook corn on the cob. That is the beautiful thing about this recipe. You just shuck the corn, add a little water and let the Instant Pot do the rest of the work for you. Easy peasy and it makes the best corn ever!

Why We Love Pressure Cooker Corn

• Quick and easy: This set and forget method of cooking Instant Pot corn on the cob is the easiest way of preparing it and it means no more babysitting a large pot of boiling.
• Turns out perfect: Cooking it in the pressure cooker ensures you have perfect corn every single time!
• Intense flavor: Corn cooked in the pressure cooker intensifies the sweet corn flavor much more so than when you boil corn.

Ingredients for this Corn on the Cob Recipe

• 4 Ears of Corn On the Cob, shucked
• 1 ½ Cup of Water

Equipment You will Need For Instant Pot Corn

• 6-Quart Instant Pot or larger
• Instant pot insert or steaming basket

How to Make Easy Instant Pot Corn on the Cob

1. Place your insert inside your instant pot and place the cobs of corn on top of it. 
2. Add the water to the inner pot and secure the lid.
3. Place the pot on high pressure, manual and set the cooking time to 2 minutes.
4. It will take about 5-10 minutes for the pot to pressurize and then the 2 minutes will start counting down.
5. Let the pot naturally release for 5 minutes and then turn it the venting position for a quick release it afterwards.
6. Use tongs to remove the cooked corn cobs safely from the instant pot, dress, and enjoy!

You can place room temperature leftover corn in an airtight container or airtight bag in the fridge for up to a couple of days. You can also freeze leftovers by placing the cobs in a freezer-safe bag and sticking in the freezer for up to a couple of months. This is perfect side dish for last minute dinners!

Can I use Frozen corn for Instant Pot Corn on the Cob

You sure can! Just place the frozen corn in the Instant Pot and secure the lid. Set the valve to sealing and cook for 10 minutes on manual/pressure cook. It’s just that easy!

Is Corn Healthy?

Corn is a good source of vitamins, minerals and fiber. It’s also a great source of antioxidants and has a much higher amount of vitamin A than most any other whole grain. You can read more about the health of benefits of corn in this article on Healthline.

However, corn is a starchy vegetable. And even though it has less sugar than some other starchy veggies, if you are following keto or a low carb diet, then you will want to eat it in moderation

Best Toppings for Fresh and Delicious Corn?

So now you have a batch of piping hot, fresh summer corn on the cob! You can leave the kernels on the cob or serve them sliced off the cob. While you can dress them up the regular way, with melted butter, sea salt and pepper, you can also kick things up a notch with some of these awesome toppings:

• South of the Boarder Style: We love Mexican Street Corn, and you can easily get those same flavors with Instant Pot corn. Smear a little mayo, sour cream or butter on top of the hot corn, add chili powder or Tajin and a squeeze of fresh lime juice and sprinkle of salt. Crumble some cotija cheese or queso fresco on the top for a finishing touch. It’s a fantastic side dish for your favorite Mexican food.

• Mediterranean Style: Slather the corn with unflavored Greek yogurt, or drizzle with some olive oil. Sprinkle it with fresh oregano and basil and lots of tangy feta cheese, and just a little bit of salt.

• Italian Style: Though you don’t typically think of Italy when making corn on the cob, you’ll love the flavors that a coating of olive oil, fresh basil and parmesan cheese gives the corn.

• Home Style: Slather Instant Pot corn on the cob with melted butter, cheddar cheese and top with crumbled bacon. It has the best flavor!

Buying and Storing Fresh Corn on the Cob

There is nothing that beats fresh sweet summer corn. When selecting the ears that you want to purchase from farmers markets or grocery stores, there are a few things you should look for to ensure you are getting the best sweet and fresh corn on the cob:

• Ears: When you are holding an ear in your hand, it should feel full and that it should fill out the husks.
• Husks: Take a really good look at the corn husk for any brown spots, because that could mean it has bugs in it. The husk should be a pretty vibrant green, not yellowing or browning in color.
• Silk: Corn silk or tassels, should be shiny and almost feel damp or even be slightly sticky. If it is dried up and breaks off into your hands easily, that will mean that ear has been harvested for a while and should be avoided.
• Stalk: Corn in the husk will have a small portion of the stalk that is visible at the end. The browner in color it is the older it is. 
• Kernels: It is perfectly okay to peel back the husk just a little to take a peek at the kernel. To ensure you are getting juicy corn, kernels should be tight and plump. If you push down on one of the kernels, it should release a sweet milky juice.
• Storing: For best results, you should cook fresh corn the same day you buy it. If it is going to be a day or two, you’ll want to store it in the vegetable crisper of the fridge still in the husk. Wrapping them in a bag will help keep them the freshest in the fridge until you’re ready to cook them.