This Instant Pot Corn on the Cob recipe is so quick and easy to make. Just two simple ingredients are all that’s needed to get sweet, tasty perfectly cooked corn on the cob.
Suitable for Vegan and Gluten Free diets. Post includes Weight Watchers points.
Cooking up sweet and tasty Corn on the Cob in the Instant Pot is so quick and so easy, that you’ll never want to do it any other way!
With just 2 simple ingredients and 3 minutes, you will have sweet, tasty, and perfectly cooked Instant Pot corn on the cob. No more waiting around for water to boil. Other instant pot veggies you may be interested in are Instant Pot Green Beans and Instant Pot Buttered Cabbage.
Fresh corn on the cob is a true summer delicacy. Not only is it a BBQ and picnic classic, but it’s an ideal side for all sorts of main dishes. Serve pressure cooker corn on the cob with the toppings of your choice, eat it plain, or slather it with this zesty Chipotle Aioli.
You can also cook corn on the cob in the Instant Pot, then cut the sweet corn kernels off the corn cob and use it in different recipes like delicious Instant Pot Enchilada Rice and Easy Instant Por Corn Chowder.
Why Make This Recipe
- Fast – Instant Pot Corn on the Cob is ready in just a few minutes!
- Convenient – With the Instant Pot you can simply set it and walk away. No more watching to make sure the pot doesn’t boil over.
- Diet–Friendly – Suitable for those who follow vegan and gluten free diets. Keep reading to find out how many calories in corn on the cob.
- Fresh Sweet Corn on the Cob – look for the freshest corn that has bright green husks, plump kernels, and feels firm to the touch.
Ready to learn how to pressure cook corn on the cob? Gather up that fresh corn, and I will show you…
How To Make Instant Pot Corn on the Cob
- Add water and then the trivet to the bottom of the Instant Pot insert.
- Place the first 3 corn ears on top of the trivet, then stack the other 3 on top perpendicular to the bottom row (facing the opposite direction).
- Place the Instant Pot lid on and turn the valve to the sealing position. Set to manual pressure / high pressure for 3 minutes. When done, perform a quick release of pressure.
- Carefully remove Instant Pot corn on the cob, top with the flavorings of your choice, and serve.
- Select fresh, juicy corn. Avoid corn that looks dry or shriveled. The best corn will be bright, plump and firm.
- Make sure to perform a quick pressure release to avoid mushy, overcooked corn.
- Serving to the kids? Cut the cobs in half before cooking corn to fit those smaller hands better.
- Instead of trying to spread butter on your Instant Pot corn, try this hack: put dairy-free or regular butter inside a large zip top plastic bag and add the freshly cooked corn. Seal the bag and use your hands to roll the corn cobs around corn until they are evenly coated in butter.
- To control how many calories in corn on the cob, do not coat it with butter or other toppings.
- After cooking, pour out the water and melt a stick of dairy free butter (or regular) in the Instant Pot insert. Then drizzle or brush on top of the corn before serving.
- Leave on the Husks: Cut off the bottom of the ear of corn just above the stem and cook as directed. Once cool enough to handle safely, hold at the top, pinching the husk and silks, squeeze and push the ear of corn out of the bottom.
- Cook on Campfire or Grill: No Instant Pot? No problem. Light your campfire or grill to medium heat. Spray or lightly rub corn with olive oil, then grill about 4 minutes per side, making sure to turn it every few minutes.
- Add seasoning: Cook corn, then add some creole seasoning, Italian Seasoning, or homemade seasoned salt before serving.
- Try Different Toppings: top your cooked corn with Parmesan cheese, fresh chopped parsley or cilantro, or make Mexican street corn by topping with lime juice and zest, salt, and chili powder. Sprinkle with your favorite seasonings.
Prep and Storage
- Prep Ahead – a few days in advance, you can remove the husks and silks, then store corn in an airtight container, a freezer safe bag or wrap in foil, and then store it in the fridge until needed.
- Storage – Cooked corn on the cob can be stored in an airtight container or wrapped in foil and refrigerated for up to 5 days.
- Freezing – Freezing pressure cooked corn on the cob is simple to do by following these simple steps.
- Freezing the Whole Cob – Cool the corn completely. Wrap it in foil and place the tightly wrapped ears of corn in a freezer bag. Freeze for up to 6 months.
- Freezing Kernal Corn – Cool the corn completely. Cut the corn off the cobs with a sharp knife. Scoop the corn into freezer bags. Remove the excess air and seal. Freeze for up to 6 months.
Yes, you can! Pick up a package of frozen corn on the cob from your local market and then cook according to this recipe. You will need to add an extra minute of cook time (4 minutes total) to make sure your frozen corn cooks thoroughly.
Mexican Corn on the Cob, also known as street corn, is corn on the cob that is topped with lime zest, chopped cilantro, salt, and chili powder. Sometimes it is served with the addition of crumbled Queso Fresco (Mexican cheese), which gives the Mexican style corn a delectable creaminess.
On average you can fit 6-8 full ears of corn into the Instant Pot. You can stack them up and add however many will fit as long as you don’t exceed the fill line.
Is corn healthy? How many calories in corn on the cob? Corn sometimes gets a bad rap. Corn is low on the glycemic index, and is rich in fiber, vitamins and minerals. There are about 77 – 90 calories in a single ear of corn. Adding butter or other toppings can increase the number of calories.
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Weight Watchers Points
Without additional toppings, there are 0 Blue Plan SmartPoints in one serving of this.
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Easy Instant Pot Corn on the Cob
No more waiting for the water to boil with this recipe for Instant Pot corn on the cob!
Add water and then the trivet to the bottom of the Instant Pot insert.
Place the first 3 ears of corn on top of the trivet. Then stack the other 3 on top and perpendicular to the bottom row (facing opposite direction).
Put the lid on the Instant Pot and turn the valve to the sealing position. Set to manual / high pressure for 3 minutes. When done, perform a quick pressure release.
Remove corn, top with the flavorings of your choice, and serve.
- Do make sure to perform a quick pressure release to avoid mushy, overcooked corn.
- If making for the kids, cut the cobs in half before cooking to better fit those smaller hands.
- After cooking the corn, pour out the water and melt a stick of butter inside the Instant Pot. Then drizzle or brush the melted butter on top of your corn before serving.
- Storage – refrigerate for up to 5 days.
- Without the addition of toppings, there are 0 WW Blue Plan SmartPoints in one serving of this.
Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 15mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 6.1mg | Calcium: 2mg | Iron: 0.5mg