Not enough stove space or just need some corn in a hurry? This instant pot corn on the cob is fast and low-effort – without losing any flavor.

When it comes to vegetables, I’m an experimentalist. A fountain of knowledge, perhaps, on not only the best veggies to eat at any given time but the best way of cooking them. I’ve tried dozens of methods for cooking corn in particular, working out which is my favorite and when to use it best (I really love grilling it on the barbeque during the summer, check out my perfect grilled corn on the cob in foil.

But for a year-round option, I always head to my trusty Instant Pot. Corn in a pressure cooker makes a quick, low-effort side dish, sealing in flavor without losing color or its tender texture. Plus, this steaming method makes instant pot corn one of the healthiest ways to enjoy these plump kernels.

For instant pot corn on the cob, I prefer to use fresh corn bought from a market or stand. When buying ears of corn, it’s important to look out for two things so you get the best:

• The look: Bright green husks that are tightly wrapped around the kernels with plenty of slightly sticking silk. Avoid if it’s brown or yellow.
• The feel: The kernels should be firm beneath the husk and heavy in size. Gently touch the outside to find any soft spots or missing kernels.

How to Cook Corn on the Cob in Instant Pot

Remove the husks and silk from the corn. To do this easily, use a sharp knife to cut off the root and the end of each corn on the cob. Using a firm grip on the other end of the corn, pull and twist the husk so the corn slides out the other end.

Alternatively, you can peel the outer leaves and then break them off the cob.

Add the trivet (metal steam rack) and pour one cup of water into the pressure cooker. Place the corn on the cob in the instant pot, resting on the trivet. Put the lid on and seal the lid, ensuring the venting knob is in the sealing position.

Chef’s Tip: If you’re cooking enough corn to have them in layers, place the cobs in alternating directions. This helps the air circulate around the corn and ensures it cooks evenly.

Select “Pressure Cook” (if there are different options) on MANUAL (high pressure) mode and cook for 5 minutes.

Once cooked, use a kitchen towel to carefully use the quick release (turn the venting knob to the venting position) to release the remaining steam in the pressure cooker. Once the floating valve drops, carefully open the lid.

The corn should be a vibrant yellow color and the kernels plump and juicy.

Remove the corn from the cooker and enjoy.

Instant Pot Corn on the Cob Serving Suggestions

It’s so versatile that you can enjoy it on its own, jazz it up with extra flavors, or as part of a meal.

My favorite ways to add flavor:

• A squeeze of lemon juice and some parmesan cheese, sprinkled with parsley,
• Covered in roasted garlic butter,
• Blending butter, lime juice, salt, and chili powder,
• With chimichurri sauce or hot sauce and cotija cheese,
• Covered with basil pesto(alle Genovese) or homemade BBQ sauce,
• Furikake seasoning,
• Mayonnaise with garlic and spices.

Experiment with flavors for your palate – spices like smoked paprika, Cajun seasoning, red pepper flakes, chili powder, and fresh herbs (I like basil and chives) greatly compliment the corn.

Furthermore, I like to serve corn on the cob with classic barbeque food – think ribs, burgers, shish tawook(grilled chicken skewers). It also works great sprinkled over salads, with tuna pasta salad, mixed with other veggies like veggie burrito bowl, or just used as a garnish for a meal.

Storing and Reheating

Instant pot corn on the cob is also easy to make in advance. Once prepared, allow the corn to cool completely. Put in an airtight container and store for 3-5 days in the fridge.

To Freeze: Once your cobs are cooled, flash freeze them on a baking tray until solid (usually a few hours or overnight). Make sure the cobs aren’t touching. Once frozen, transfer to a Ziplock bag – they’ll keep for up to 6 months in the freezer. You can also remove the corn kernels and freeze those in a Ziplock bag with the air removed – they’ll keep for the same amount of time.

To Reheat: Wrap your frozen corn in a damp paper towel and microwave in 15-20 second intervals until thawed, or simply reheat in a pot full of hot water with the lid on for 2-3 minutes.

My Favorite Corn Recipes

• Spiced Corn Ribs (Corn “Riblets”)
• Oven-Roasted Corn with Garlic Butter
• Boiled Corn on the Cob
• Grilled Corn on the Cob In Foil

If you try this corn recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!