Instant Pot Corn on the Cob
Servings: 4 ears of corn
Calories: 58 kcal
Corn on the cob is always a hit at summer gatherings and barbecues. Instant Pot corn on the cob is the easiest and tastiest way to cook this quintessential summer favorite.
Print
Pin
Ingredients
- 4 ears corn (or any quantity) *
- water 1 ½ cups to 2 cups
Instructions
Shuck the corn (remove husk)
- Grasp half or one-third of the leaves and silk at the top, and pull down in one quick motion.
- Grasp another handful and repeat until all the leaves and most of the silk is separated from the ear of corn.
- Snap off the stem or cut it off over a cutting board using a chef’s knife.
- Clean off any remaining silk by pulling it off with your hands or use a small brush.
Instant Pot Instructions
- Add water to the inner pot and place a trivet in the Instant Pot.
- Place corn on the trivet. If the corn doesn't easily fit, break it into two pieces.
- Close the lid and pressure cook the corn on High Pressure for 2 minutes.
- Do a Quick Release of Pressure and open the lid. [Read More: The Different Pressure Release Methods]
- Remove the corn from the Instant Pot with a pair of tongs and transfer to a large plate to cool.
Stovetop Instructions
- Fill a large pot ¾ full of water and bring it to a boil.
- Add corn to the pot and bring it back to a boil.
- Boil for 2 minutes, turn off the heat and cover with a lid.
- After 10 minutes, drain the water and transfer the corn to a large plate to cool.
Notes
- * You can pressure cook from 1 to 8 ears of corn depending on the size of the corn and the size of the Instant Pot. Use the same quantity of liquid and pressure cooking time.
Nutrition
Serving: 1 corn | Calories: 58 kcal | Carbohydrates: 14.1 g | Protein: 2 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Cholesterol: 187 mg | Sodium: 2.5 mg | Fiber: 1.8 g | Sugar: 2.3 g
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #paintthekitchenred.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
