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Instant Pot Corn on the Cob in Just 2 Minutes!

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Ingredients for Instant Pot Corn on the Cob

Corn on the cob is a classic summer favorite, and with an Instant Pot, you can have perfectly cooked, juicy corn in just minutes. Whether you’re whipping up a quick side for a backyard BBQ or just craving some fresh corn, this recipe will show you how to make it fast and fuss-free.

Close-up of cooked corn on the cob in the Instant Pot, ready to serve with butter and seasoning.

How to Make Corn on the Cob in the Instant Pot:

Recipe Details:

Prep Time: 5 minutes
Cook Time: 2 minutes
Servings: 4 

  • Ingredients:

    • 4 ears of corn, husked (husks and silk removed)
    • 1 cup cold water

Directions:

  1. Set Up the Instant Pot: Pour 1 cup of cold water into the Instant Pot. Place the trivet inside the pot.
  2. Add the Corn: Arrange the corn on the cob on top of the trivet.
  3. Pressure Cook: Lock the lid into place and turn the valve to “sealed.” Select “Pressure Cook” (or Manual) on HIGH. Set the timer for 1-2 minutes.
  4. Quick Release: Once the cooking time is up, perform a quick release by turning the valve to “venting.”
  5. Serve: Carefully remove the corn, then season with salt, pepper, butter, or your favorite toppings.

Mexican Street Corn Variation

Looking to elevate your corn on the cob? Turn it into Mexican Street Corn with this quick and flavorful sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup crumbled feta cheese (or cotija)
  • 1 tablespoon dried cilantro
  • 1 teaspoon chili powder
  • 1 tablespoon freshly squeezed lime juice

Directions:

  1. Stir all the ingredients together in a bowl.
  2. Slather the sauce over your cooked corn and enjoy!

This sauce can also double as a tasty dip for chips or be used to top baked potatoes or rice.

Want More Delicious Recipes?

Craving more scrumptious and healthy dishes? Explore my Pinterest board for even more culinary inspiration! And if you’re looking to simplify your meal prep, check out my cookbook, The How-To Cookbook for Teens. Packed with 100 easy recipes, it’s designed to help you learn the basics of cooking while enjoying quick and tasty meals. Grab your copy today and start transforming your kitchen skills!

Choosing the Best Corn on the Cob

When picking out corn, keep an eye out for these key features:

  • Husks: Look for bright green husks that are tightly wrapped around the cob.
  • Kernels: Peek inside the husk—kernels should be plump, bright, and tightly packed.
  • Silk: The corn silk should be soft, pale golden, and slightly moist. The more silk, the better the quality of the corn.
  • Stalk: Check the end of the corn stalk—it should still be green, indicating freshness.

Pro Tip: Flip the corn upside down and check for plump, juicy kernels near the base. This ensures you’ve got a fresh, sweet ear of corn.

Expert Tips for Perfect Instant Pot Corn

  1. Don’t Overcook: Even in the Instant Pot, corn cooks quickly. Stick to 1-2 minutes for tender, juicy corn.
  2. Add Flavor: Try adding garlic or onion powder to the water for subtle seasoning while cooking.
  3. Easy Cleanup: Use a silicone trivet instead of the metal one to avoid scratches on your Instant Pot.

Frequently Asked Questions (FAQs)

Q: Can I cook frozen corn on the cob in the Instant Pot?
A: Yes! Just increase the cooking time by 1-2 minutes.

Q: Can I cook multiple ears of corn at once?
A: Absolutely! Just stack the corn in a crisscross pattern, ensuring they’re not packed too tightly.

Q: What’s the best way to store cooked corn?
A: Store leftover corn in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Why Use the Instant Pot for Corn?

Using the Instant Pot to cook corn is quick, easy, and perfect for hot summer days when you want to avoid heating up your kitchen. You don’t have to wait for water to boil or worry about overcooking the corn. In just a few minutes, you’ll have perfectly tender corn that’s ready for any seasoning you choose.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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