There is no easier way to make Corn on the Cob than in an Instant Pot. It is quick, easy, and so reliable - the corn always comes out so tender and crisp.
We love it when summertime rolls around because the farmers market opens back up and all of the good produce starts making an appearance. (I still hate the hot weather though.) One of our favorites is corn on the cob. This year, we even got some homegrown corn of the Kandy Korn variety. Until recently, we always boiled corn - cooking it in the Instant Pot is so much easier, so much faster, and the corn comes out so tender. My favorite part is not having to wait for the water to boil.
🥘 Ingredient Notes
- Corn on the Cob
- Optional: butter, milk, salt
🍽 Equipment Needed
- An Instant Pot - I like to use my 3 quart for the small, homegrown ears and my 6 quart for the larger ones from the store.
- A trivet or sling for the Instant Pot - If you do not have one, you can make a little raft out of aluminum foil, put down some mason jar rings, whatever you have just to keep the corn off the bottom and out of the water.
- Corn Shucker - If you are just going to eat your corn, you don't need one of these, but to take your corn off the cob, this is an amazing tool.
🥣 How to Make It
Making corn on the cob using an Instant Pot could not be any easier.
First, keeping your corn in the husk, chop the end off of your corn cobs. (Picture 1) Usually, there is an inch or two that you can cut off, depending on the variety of the corn. This will make it easier to fit the corn in your Instant Pot. If you kind of give the corn a little touchy-feely, you can feel where the actual ear of corn ends, and the stem starts to stick out - chop the stem off, about a half-inch out from the end of the ear.
Next, pour water into your Instant Pot. I use 1 ½ cups of water per four (large) to six (smaller) ears of corn in my 6 quart Instant Pot. If you are using an 8 quart Instant Pot, you can fit more corn and should use 2 cups of water. (Picture 2)
Now, place a sling or trivet into your Instant Pot. (Picture 3) This will keep the corn out of the water and will also make it easier to remove the corn when it is done cooking. (If you don't have a trivet, you can make two cylinders of aluminum foil and lay the corn perpendicularly across them or put down some rings from mason jars - whatever you need to do just to keep the corn off the bottom and out of the water. Do not use anything flammable...)
Next, stack your corn perpendicularly in layers so the steam and pressure can flow freely through (and so it doesn't collapse into a big mushy pile.) (Picture 4 - 5)
Put the lid on your Instant Pot and close the knob/vent so it points to Sealing. (Picture 6) Using the + or - buttons (or the dial), set it to Pressure Cook/Manual Mode at High Pressure for 3 - 4 minutes (if keeping husks on, 2 minutes if you removed the husks.) (Picture 7)
It can take anywhere from 5 to 10 minutes to come to pressure, but then it will cook quickly. When the cooking time is up, press the Cancel/Off button (Picture 8) and immediately turn the knob to the venting position and Quick Release (QR) the pressure. (Picture 9) Stand back when you do this so you don't get steam in your face.
Once the pin in the lid has dropped, open the lid carefully. (Picture 10) Remove the corn and let it cool a little before handling. Remove the husks and serve with melted butter and salt - enjoy!
COOK TIME TIPS:
4 minutes with husks on will make soft and tender corn.
3 minutes with husks on is good if you are going to use the corn in another dish that will be cooked a little longer, such as throwing it on the grill, making creamed corn, etc.
2 minutes WITHOUT husks will also make soft and tender corn, but I like the flavor it gets from the corn being steamed in the husks - the husks seem to trap the moisture nicely.
🙋♀️ Frequently Asked Questions
Husks help keep corn fresh, so keep them closed up as long as you can! For long term storage, either freeze whole with husks on or cook the corn, shuck it, and freeze the kernels.
Cooking the corn in your Instant Pot like this is steaming it. The pressure builds up and quickly steams the corn so it is cooked perfectly.
Yes, but if you are doing so, do not cook it first. The corn will stay at the peak of ripeness if you vacuum seal it, husk on - then freeze it.
Fresh corn on the cob will last 3 - 5 days in the refrigerator if you keep the husks on, depending on whether it was picked locally or if it was from the store and has been in transit for a few days. If it was just picked, it can last a week. If you take the husks off, it will start to dry out within a day or two.
It can, but it will lose a lot of its sweetness and that is really the best part of corn, so I would not recommend it. I highly recommend always keeping it refrigerated.
I like to store corn in a plastic bag or Tupperware in the refrigerator.
I would recommend waiting until the last second possible to shuck your corn or it will start to dry out.
🍳 Serving Suggestions & Uses
I like to keep it simple and serve my corn with just some melted butter and a little salt or as a little salsa/salad with black beans.
🥫 Storage/Shelf Life/Reheating
Try to eat your corn right away. If you are not going to finish it or if you have leftovers, I recommend shucking the corn and storing just the kernels. It keeps better leftover off the cob once cooked. (In the refrigerator, it will be good for about a week.) I like to cook a lot of corn on the cob in the summer, then vacuum seal, and freeze it for the rest of the year. It keeps for the whole year this way.
- If you want to make corn with the husks off, you absolutely can - just cook it for less time. Two minutes will be perfect.
- If you have an 8 quart Instant Pot, use a little extra water to fully cover the bottom and prevent any burning.
- If you are feeling really adventurous, you can make milk and butter corn, by mixing a little milk with the water in your Instant Pot and topping the corn with a few pats of butter. Cook for 2 minutes on high, then quick release. The corn will be buttery and delicious - just top with salt and serve! (Some even put sugar in the milk, but corn is sweet enough already for me.)
🍲 Other Great Instant Pot Recipes
- Instant Pot Southern Style Green Beans
- Instant Pot Pasta e Fagioli
- Instant Pot Strawberry Jam
- How to Make Homemade Yogurt in an Instant Pot
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Instant Pot Corn on the Cob
- a pair of tongs
- 4 ears of corn (or as many as you can fit in your Instant Pot)
- 1 ½ cups water
- Chop the ends off of the ears of corn so you can fit them in the Instant Pot. You can shuck them if you want to, but I think leaving the husks on helps steam them.
- Place a trivet or sling in the pot and pour in 1 ½ cups of water - use 2 cups if you have an 8 quart IP.
- Stack the ears of corn in the pot in opposing/perpendicular layers.
- Close the lid and turn the knob to the sealed position.
- Press the Pressure Cook or Manual button (at High Pressure) and using the + or - button or dial, set the time to 3 to 4 minutes for corn with the husks on or 2 minutes for corn with the husks off.
- When the cooking cycle is finished, press the Cancel/Off button and immediately turn the knob to the venting position to Quick Release the pressure. Stand back when you do this so you don't get steam in your face.
- When the pin in the lid drops and all the pressure has been released, open the lid and carefully remove the corn.
- Peel the corn, serve with your favorite toppings and enjoy!
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.