We love our electric pressure cooker and this one Ready-to-eat corn on the cob Here’s one of the reasons why! Corn cooked in the Instant Pot is perfectly tender, juicy, and crispy. This Instant Pot corn on the cob recipe takes just minutes to make and is mostly hands-off!
Instant Pot Corn on the Cob is perfect for hot summer days when the last thing you want to do is stand over the stove. Instead, you can seal (and heat!) your corn in the Instant Pot, and the high-pressure setting will cook your corn to perfection while you still stay cool.
If you’ve been here for a while, you know we are Preparing Camping Cooking Ahead of Time– This Instant Pot Corn on the Cob recipe is definitely a favorite make-ahead recipe. If we’re going to a BBQ or camping, we love to cook our corn in the Instant Pot and pack it in the fridge or cooler. When it’s time to eat, we just throw it on the grill for a few minutes and enjoy.
raw material
Corn on the Cob: You can’t make great tasting corn without using really good corn! Specifically, we’re talking about sweet corn on the cob, which is in season from mid-May to September. To get the best corn on the cob, we recommend buying it in the shell (unshucked corn tends to be a little dry). Look for bright green cobs with soft, light silk. Feel the corn on the cob—you should find firm, plump kernels. If you feel holes where the kernels should be, don’t buy it.
equipment
Instant Pot: or 6 quarts or 8 quarts The Instant Pot will do the trick.
tripod: We recommend using a food- and heat-resistant trivet that fits in the bottom of the Instant Pot. This helps lift the corn out of the water so it cooks evenly.
clamp: This is optional but useful when removing the hot corn from the pressure cooker.
How to Make Instant Pot Corn on the Cob Step by Step
First, remove the husks and silks from the corn (I find it easier to do this before cooking because the corn is still hot). Cut off the ends of the corn and rinse it in cold water.
Place the trivet in the bottom of the Instant Pot and arrange the corn in alternating layers. Pour in the water.
Put the lid on the Instant Pot and flip the vent to the “Sealing” position. Press “Pressure Cook” or “Manual” (depending on your model) and set High Pressure to 3 minutes. If you’re preparing the corn to reheat later, set it to 2 minutes.
After the timer goes off, carefully flip the vent open for a quick release. Be careful with the steam (you can even use tongs to flip it over to protect your hands).
Once all the steam has escaped and the pressure has been released, remove the lid.
Remove corn from the Instant Pot and serve with butter, salt, pepper, and/or any other toppings you like.
Variation: Grilling
If we go out for a BBQ or camping, we usually cook corn in the Instant Pot and store it. Then, when we are ready to eat, we just throw it on the grill for a few minutes and it is ready to serve. This saves us a lot of cooking time. （Grilled Corn This may take longer than 20 minutes!) While still retaining some of that delicious grilled flavor and color.
Frequently Asked Questions
Q: How much corn can I cook in the Instant Pot or can I only cook one piece?
The method is the same whether you’re cooking an ear of corn or filling up your Instant Pot.
Q: How do I choose the best corn on the cob?
A: Here are some tips on how to pick the best corn:
- Refrigerated ears of corn They tend to be better than foods that have been left out at room temperature.
- Shelling We think this is the only way to go. Avoid pre-shucked corn in plastic because it is likely to be dry. The husk is key to retaining the precious moisture inside the corn.
- Look for Bright green, tightly packed husk It should feel slightly moist to the touch. Avoid anything that looks tan or tan.
- Check out the silk tassels They should feel moist and slightly sticky, not dry and crumbly.
- Look through the husk and feel the taste of the corn kernels. You want the kernels to feel firm and full, without any holes. If you can feel holes where the kernels are (especially near the top), choose another ear of corn.
Advance Preparation Tips
This ready-to-eat corn on the cob recipe is one of our favorite ways to prepare corn on the cob ahead of time for camping. It’s also a great way to prepare corn on the cob before a barbecue or summer potluck. Here are our tips for preparing corn on the cob ahead of time:
Prepare in advance: Cook the corn for 2 minutes instead of 3. This way the kernels won’t become too soft when you reheat them in the microwave or on the grill. Allow the corn to cool, then place the precooked corn in an airtight container or sealable bag (make sure the bag is leak-proof) and store it in the refrigerator or your Cooler Keeps for up to 5 days. Reheat in the microwave or on the grill.
barbecue: Place the cooked corn directly on the grill, turning it every 15-30 seconds, until it has changed color in several places and is heated through.
Prevent the screen from dimming
- 6 Item* Corn on the Cob, *You can make any amount that fits your Instant Pot
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Remove the husks and silks from the corn and trim the ends. Rinse in cold water.
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Place the trivet in the bottom of the Instant Pot and stack the corn, alternating rows a quarter turn.
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Add cold water to the Instant Pot: 1 cup for 6qt models, 1.5 cups for 8qt models.
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Close the lid and set the vent to “Sealing.” Press the “Pressure Cook” or “Manual” button and set the cooking time to High Pressure for 3 minutes (or 2 minutes if cooking ahead to reheat later).
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When the timer goes off, turn off the Instant Pot and do a quick release (be careful – there will be a lot of hot steam!).
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Once the pressure is released, remove the lid and remove the corn from the Instant Pot.
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Serve with butter and a pinch of salt and pepper (or eat your corn on the cob any way you like!)
Prepare in advance: Cool corn and place in an airtight container or sealable bag. Store in refrigerator for up to 5 days. Reheat in the microwave or on the grill.
To reheat on the grill: Place the cooked corn directly on the grill, flipping it every 15-30 seconds until the color spots appear and the corn is heated through.
