Instant Pot Corn on the Cob

Sometimes it’s the simple things that make dinner feel like something special.
Corn on the cob is one of those classic sides—sweet, buttery, and always a crowd-pleaser. And with the Instant Pot, it’s hands-down the easiest way to make it.

Save for Later!

No waiting for a big pot of water to boil. No juggling stovetop space when everything else is going.
You just toss in the corn, add some water, press a button, and walk away. In minutes, the corn is hot, juicy, and perfectly tender every time.

It’s a no-fuss method that’s hard to mess up—and once you try it, you probably won’t go back to boiling.

---

Why This Method Works So Well

Corn on the cob shouldn’t be complicated—and the Instant Pot makes sure it isn’t.
This approach is about speed, consistency, and getting perfectly steamed corn every time without babysitting the pot.

• No watching or guessing – The timing is locked in.
• Quick pressure cooking – Just 2 minutes at high pressure gets the job done.
• Hands-off process – You can prep the rest of dinner while it cooks.
• Great for crowds – Cook 4–6 ears at once without taking up the stove.
• Flavor stays inside – Pressure locks in that natural sweetness better than boiling.

It’s efficient, it’s clean, and it makes one of summer’s best foods even easier to love.

---

What You’ll Need to Make It

There’s really not much to it—and that’s the beauty of it.
The Instant Pot does the heavy lifting, and all you need is a handful of fresh ears of corn and some basics.

Save for Later!

• Fresh Corn on the Cob – Husked and cleaned. You can snap them in half if needed to fit more.
• Water – Just enough to pressurize the pot—about 1 cup.
• Salted Butter (Optional) – For serving, because corn and butter are a dream combo.
• Salt and Pepper (Optional) – Add right before eating.
• Optional Toppings – Chili powder, Parmesan, mayo, lime, or fresh herbs.

You don’t need to season the corn in the pot—the flavor comes through beautifully all on its own.

---

Step-by-Step: How to Make Corn on the Cob in the Instant Pot

It’s barely a recipe—just a solid way to get it right every single time.

• Add water to the pot – Pour 1 cup of cold water into the bottom of your Instant Pot.
• Place corn on the trivet – Stack 4–6 husked ears of corn on top of the metal trivet or steamer rack. Break in half if needed to fit.
• Seal and cook – Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
• Quick release – Once it beeps, do a quick release so the corn doesn’t over-soften.
• Serve hot – Use tongs to lift out the corn and slather with butter, salt, or whatever toppings you love.

Whether it’s a weeknight or weekend BBQ, the result is always golden and good.

---

Topping Ideas for Corn on the Cob

Corn is a blank canvas, and the toppings are where you can have fun.
Here are a few ways to dress it up—whether you’re keeping it classic or going bold.

Topping Combo	What It Adds
Butter + Sea Salt	Classic, rich, and nostalgic
Chili Powder + Lime Juice	Tangy and smoky, perfect with grilled mains
Parmesan + Garlic Butter	Savory and sharp with a little indulgence
Crumbled Feta + Chopped Herbs	Fresh and salty with Mediterranean vibes
Mayo + Cotija + Tajín (Elote-Style)	Creamy, spicy, bold street corn flavor
Smoked Paprika + Olive Oil	Adds depth without overpowering the corn
Everything Bagel Seasoning	Crunchy and savory, totally unexpected but delicious

You can make a tray with different versions and let everyone pick their favorite.

---

How to Store and Reheat Leftover Corn

If you make extra (or intentionally plan for it), leftover corn is super easy to reheat and reuse.

Storage Tips

• Let it cool slightly, then wrap in foil or store in an airtight container.
• Keep in the fridge for up to 4 days.
• You can also cut it off the cob and freeze it for soups, salads, or stir-fries later.

Reheating Tips

• Microwave: Wrap in a damp paper towel and heat for 30–60 seconds.
• Stovetop: Warm in a skillet with a bit of butter over medium heat.
• Grill: Great for giving it a little char after pressure cooking.

You can also toss leftover kernels into pasta, tacos, or even a simple corn salad.

---

Instant Pot Corn FAQ

Can I use frozen corn on the cob?

Yes—no need to thaw. Just add 1 extra minute to the cook time.

How many ears can I cook at once?

Most 6-quart Instant Pots can hold 4 to 6 ears (broken in half if needed). Stack them crosswise for more space.

Can I add seasoning to the water?

You can, but it won’t do much. It’s better to season after cooking where the flavor actually sticks.

Can I leave the corn in the pot after cooking?

It’s best to remove it after releasing pressure so it doesn’t get too soft. Use “Keep Warm” only if you plan to eat it soon.

Do I need the trivet?

It helps keep the corn above the water for even steaming, but you can lay them in directly if you don’t mind partial submersion.