If you’re looking for the absolute fastest and easiest way to enjoy perfectly tender, juicy corn, this Pressure Cooker Corn on the Cob Recipe is your new best friend in the kitchen. It takes just a few minutes to transform fresh ears of corn into a vibrant, sweet, and buttery delight that feels like a summer festival on your plate. Using a pressure cooker means you get that incredible corn flavor locked in, and the texture? Spot on every single time. Trust me, once you try this method, you’ll never want to boil or grill corn the old-fashioned way again.
Ingredients You’ll Need
Sometimes, all you need are a few simple, fresh ingredients to make something magical. This recipe calls for only what’s essential, ensuring that each element shines through and delivers the perfect balance of taste and texture.
- 6 ears of corn, shucked: Fresh corn is the star here—choose plump, bright ears for the sweetest flavor and best texture.
- 1 cup of water: Just enough to create steam in the pressure cooker, this is the secret to perfectly cooked kernels without watering them down.
How to Make Pressure Cooker Corn on the Cob Recipe
Step 1: Prepare the Pressure Cooker
Start by pouring 1 cup of water into the bottom of your pressure cooker. The water is essential because it produces the steam that cooks the corn quickly and evenly. Next, place a trivet or steaming rack inside so the corn isn’t sitting directly in the water. This step helps the corn steam gently, preserving its sweetness and juicy texture.
Step 2: Stack the Corn
Carefully stack the shucked ears of corn on the trivet, arranging them snugly so they fit well inside the pot. It’s impressive to see how many ears a pressure cooker can hold—you can cook six at once, making this recipe perfect for parties or family dinners.
Step 3: Seal and Cook
Seal the lid of your pressure cooker and switch the steam vent to the sealing position to trap all that steam inside. Then select the Pressure Cook setting, setting the timer for just 2 minutes. Two minutes might sound quick, but this brief cooking time is all it takes to unlock the perfect tenderness.
Step 4: Quick Release and Serve
As soon as the cooking is up, perform a quick release of the steam to stop the cooking process immediately, which helps the corn maintain its crisp-tender quality. When the float drops, open the lid carefully (watch out for hot steam!), and your corn will be ready to enjoy right away.
How to Serve Pressure Cooker Corn on the Cob Recipe
Garnishes
The beauty of this Pressure Cooker Corn on the Cob Recipe is that it’s a fantastic blank canvas for all kinds of flavor lifts. Slather on classic butter and sprinkle with flaky sea salt for a simple treat. Want to get fancy? Try chili lime seasoning, a dusting of smoked paprika, fresh herbs like cilantro or chives, or even a zesty squeeze of lemon juice to brighten every bite.
Side Dishes
Corn on the cob pairs wonderfully with almost any meal, but its bright, sweet flavor really complements grilled meats, fresh summer salads, or smoky barbecue dishes. Think grilled chicken or ribs, a crisp garden salad, or even baked potatoes to round out your plate with familiar comforts and satisfying textures.
Creative Ways to Present
Serve your corn on colorful plates or wrap each ear in a fun patterned napkin twisted at the ends for a festive touch. For a party, you can even thread them onto skewers or display them standing upright in a rustic wooden box filled with straw or shredded paper for a charming, country-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and that sometimes seems unlikely—wrap each ear tightly in plastic wrap or foil and store in the refrigerator. They’ll stay fresh for about 2 to 3 days, ready to be enjoyed cold or reheated without losing too much of their sweet crunch.
Freezing
For longer storage, you can freeze cooked corn on the cob. Cut the kernels off the cob after cooking and let them cool completely. Store in airtight containers or freezer bags for up to 3 months. When frozen, pressure-cooked corn retains much of its bright flavor and texture once reheated.
Reheating
To bring leftover corn back to life, simply steam or microwave it with a little moisture to keep it from drying out. For corn still on the cob, I like to wrap it in a wet paper towel and microwave in short bursts until hot. This keeps the kernels juicy and tender, as if freshly cooked.
FAQs
Can I use frozen corn for this Pressure Cooker Corn on the Cob Recipe?
While fresh corn yields the best flavor and texture, you can use frozen corn on the cob if it’s available. Just be aware the cooking time may vary slightly, and thawing it first is a good idea for even cooking.
Do I need to add salt to the water when cooking corn in a pressure cooker?
It’s best to avoid adding salt to the water because it can toughen the kernels. Instead, season your corn after cooking to get that vibrant, tender sweetness every time.
How do I know when the corn is done in the pressure cooker?
With this Pressure Cooker Corn on the Cob Recipe, 2 minutes at high pressure is the perfect timing for tender, juicy results. The quick pressure release also ensures the corn doesn’t overcook and stay crisp-tender.
Can I cook corn with the husks on in the pressure cooker?
For this recipe, it’s best to shuck the corn first so the steam can circulate evenly around the kernels. Cooking with the husks on may result in uneven cooking and a less desirable texture.
What if I want to add flavors while cooking the corn?
If you want to infuse flavors, you can add herbs, a knob of butter, or spices to the water before cooking. Just avoid overpowering the natural sweetness of the corn to keep the flavor clean and bright.
Final Thoughts
There’s nothing quite like the ease and speed of this Pressure Cooker Corn on the Cob Recipe to bring a little sunshine to your table any day of the year. It’s ridiculously simple, wildly satisfying, and promises to turn even corn skeptics into raving fans. Go ahead and give it a try—you may just find your new favorite way to enjoy this summertime staple all year round.
Print
Pressure Cooker Corn on the Cob Recipe
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Total Time: 3 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This quick and easy Pressure Cooker Corn on the Cob recipe delivers perfectly cooked, tender, and juicy corn in just minutes. Utilizing a pressure cooker ensures minimal prep time and maximum flavor retention, making it an ideal side dish for any meal.
Ingredients
Ingredients
- 6 ears of corn, shucked
- 1 cup water
Instructions
- Prepare the Pressure Cooker: Pour 1 cup of water into the pot of a pressure cooker to create steam. Place a trivet inside the pot to keep the corn elevated above the water.
- Add the Corn: Stack the 6 ears of shucked corn on the trivet inside the pressure cooker, ensuring they are not submerged in water.
- Seal and Cook: Securely seal the lid of the pressure cooker and set the steam vent to the sealing position. Select the Pressure Cook function and set the cooking time for 2 minutes.
- Release Steam and Serve: When the cooking timer ends, perform a quick release of the steam by carefully turning the steam vent. Once the pressure float drops, open the lid carefully. Serve the corn on the cob immediately while hot.
Notes
- Ensure corn is properly shucked with all silk removed before cooking.
- If you prefer softer corn, you can increase cooking time by 1 minute.
- Adding butter or seasoning after cooking enhances flavor.
- Use fresh corn for best results.
- Be cautious of hot steam during quick release to avoid burns.
