Learn how to make instant pot corn on the cob for the quickest, easiest fresh corn ever! This summer favorite doesn’t need an oven or hot grill as long as you have an instant pot on hand.
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As a vegetarian, I especially love my instant pot for cooking the basics. Sweet potatoes? You got it. Quinoa? No problem. Let’s add tender, juicy corn on the cob to the list of easy instant pot recipes, shall we?
I’ve lived in the midwest my entire life, so corn on the cob is a summer staple we look forward to every year. We can usually find it fresh on the side of the road, out of the back of a pickup truck, or resting in a trailer at the end of a driveway.
Heck, my hometown even celebrates Kornfest every year (though the spelling remains a mystery). So how do we make sure that homegrown corn gets the best treatment? Let me show you the instant pot way.
Ingredients
- Corn on the cob
- Water
- Lemon juice
- Butter and salt for serving
How to make instant pot corn on the cob
- Remove husks and silk from corn.
- Stack corn on a trivet inside the instant pot, leaving a little room between the ears. You may need to cut the ends off the cobs to get them to lay horizontally.
- Add 1 ½ cups water to the instant pot.
- Squeeze half a lemon over the top of the corn.
- Seal the lid and valve, then set to pressure cook on high pressure for 2 minutes.
- When the cooking time is up, perform a quick release of the valve.
- Once the valve has dropped, remove the corn and serve topped with butter and salt.
Top tips and questions
How to choose corn on the cob
I always prefer to buy corn on the cob in peak season (June – August). From there, choose ears that are plump with bright green, tightly closed husks.
I always peel back the silk a little bit from the top to make sure the corn inside looks good. You’re looking for kernels that are set close together with a white or yellow color.
If it looks brown or like something has nibbled on it, choose a different ear. Some people will say never to peek, but I prefer to only buy the corn we’ll need rather than worrying about throwing an ear or two away that’s been half eaten by some sort of critter.
I would probably not peel back the silk to check when buying directly from a farmer and would instead buy a couple extra ears just to help support them.
How to store instant pot corn
I always store my corn in the husk in the refrigerator until I’m ready to cook it. I also try to enjoy it within a day or two of purchasing.
After cooking, place your ears in an airtight container and refrigerate for up to 3 days. Alternatively, you can allow it to cool enough to handle, cut it off the cob, and store in the same way.
Corn on the cob can be frozen cooked, uncooked, or cut off the cob. Check out my post on how to freeze corn on the cob for more in depth information.
How to shuck corn
Shucking corn is the process of removing the husks and silk. I’ve been doing it my whole life, and now enlist my kids to help, which is really just to say if an 8 year old can do it, so can you!
My favorite way to shuck corn is to reach into the top and grab about ⅓ of the silk, along with the husk on the outside of it. Hold the cob firmly in one hand, and rip the silk down to the end with the other.
Repeat this process two more times, or until the majority of the silk and husk is removed. Use your hands to pull away any remaining silk, or try a corn brush (affiliate link).
If you peel the husks and silk away a little at a time, it will take ages to shuck the corn, and be more difficult to remove the silk. By grabbing a lot of it at once, the whole ear can be shucked in under 30 seconds.
How should I stack my corn in the instant pot?
I recommend stacking a couple ears going one way, then stack a couple more on top going the other way, kind of like you’re building a log cabin.
You could also set them in the tall way on top of the trivet if you’re making enough to hold them upright. This is a great way to make a lot of corn at once.
How much corn on the cob can I put in the instant pot?
You can put as many ears of corn in the instant pot as will fit up to the fill line. See above for how to stack them depending on how many you are cooking. Keep in mind, the more you add to the pot the longer it will take to come to pressure.
How to quick release the instant pot
To perform a quick release, simply turn the knob from sealing to venting. Use caution, because once it is set to venting it will release a stream of hot steam into the air.
I always turn my instant pot so the valve isn’t directly under my cabinets to prevent damage. You’ll also want to make sure your face and hands aren’t directly over the valve. If you want to be extra careful, you can turn the valve with a kitchen towel or the long handle of a wooden spoon.
Should I salt corn before cooking?
Never salt corn before cooking. It will make the corn tough. Always salt your corn after cooking for the best texture and flavor.
Why add lemon juice?
A squeeze of lemon juice is technically optional, but brightens the taste of the corn and helps bring out the flavor. It will also help tenderize the corn without making it mushy.
How does cooking corn on the cob in the instant pot affect the taste?
Cooking corn in the instant pot is similar to steaming it. The corn will retain its natural taste and have a texture similar to steaming or boiling.
The easiest way to butter corn on the cob
If you’re making a lot of ears of corn, it could take a long time to butter them with a knife and the butter sliding all over the place.
Instead, I like to add about a half stick of butter to a small plate, pierce the ears with corn holders, and then place the corn on the butter, spinning and rubbing it around until it’s completely coated in butter.
What kind of instant pot should I buy?
I have the Instant Pot Duo 6-quart, but you can use any pressure cooker to cook corn on the cob. I like that the Duo doubles as a slow cooker and more.
Tips for customizing cooked instant pot corn
- Spread with mayonnaise, sprinkle with parmesan cheese and cayenne pepper, and top with a squeeze of lime
- Top with feta and chili powder
- Sprinkle with oregano, thyme, and rosemary
- Drizzle with sriracha or your other favorite hot sauce
- Add horseradish to butter before spreading on corn
Ways to use instant pot corn on the cob
- Oven Roasted Corn and Black Bean Salsa
- Corn and Sweet Pepper Quesadillas
- Loaded Air Fryer Waffle Fries
- Southwest Salad
- Slow Cooker Quinoa Enchilada Casserole
- Rainbow Feta Flatbread
More instant pot recipes
- Instant Pot Quinoa
- Instant Pot Apple Butter
- Instant Pot Scalloped Potatoes
- Instant Pot Breakfast Stuffed Sweet Potatoes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Instant Pot Corn on the Cob
Ingredients
- 2-6 ears of corn
- 1 ½ cups water
- Half a lemon
- Butter and salt, for serving
Instructions
- Shuck the corn by removing the husks and silk.
- Lay corn on top of a trivet inside the instant pot, cutting off the ends to make it fit if necessary.
- Continue stacking corn in a cross pattern (see photos in the post) until you’ve added all your corn or reached the fill line inside the instant pot.
- Add 1 ½ cups water to the pot.
- Squeeze half a lemon over the corn.
- Seal the lid and set the valve to “sealing”.
- Set the instant pot to pressure cook for 2 minutes on high pressure.
- Once it has finished cooking, perform a quick release by setting the valve to “venting”.
- After the float valve has dropped, open the lid, remove the corn, and serve with butter and salt.
Notes
Tips for customizing cooked instant pot corn
- Spread with mayonnaise, sprinkle with parmesan cheese and cayenne pepper, and top with a squeeze of lime
- Top with feta and chili powder
- Sprinkle with oregano, thyme, and rosemary
- Drizzle with sriracha or your other favorite hot sauce
- Add horseradish to butter before spreading on corn
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