This Instant Pot Corn on the Cob turns out perfectly every time – I even included a bonus Mexican street corn seasoning for you to try!
Ingredients and substitutions
- Corn cobs – you can use more or less corn depending on how big of a batch you want to make.
Mexican street corn seasoning
- Light mayo – full-fat mayo will also work but will increase the calorie count.
- Sour cream – swap out for some plain Greek yogurt instead.
- Feta cheese – cojita cheese or another crumbly cheese would be good here.
- Cilantro – you can leave this off, but it really adds that authentic Mexican flavour.
- Garlic – freshly minced garlic is preferred but jarred minced garlic will work as well.
- Chili powder – a blend of cumin, cayenne and paprika will provide a similar flavour.
- Cumin – coriander is the best substitute for cumin.
- Lime juice – freshly squeezed lime juice is best but bottled lime juice will work in a pinch.
- Salt & pepper – to taste.
How to make corn on the cob in the Instant Pot
- Prep the corn cobs.
- Place a trivet in the Instant Pot.
- Add the corn and cook for 2 minutes.
- Assemble the seasoning ingredients.
- Mix together the Mexican street corn seasoning.
- Spoon the seasoning over the corn and serve!
More seasoning ideas
There are a lot of ways to add flavour to your corn on the cob beyond this delicious Mexican street corn seasoning. Here are popular flavour ideas:
- Chili lime: Squeeze fresh lime juice over the corn and then sprinkle some kosher salt and chili powder over top.
- Lemon parmesan: Rub olive oil and lemon juice over the surface of the corn, then sprinkle with Parmesan cheese.
- Cajun seasoning: Sprinkle the corn on the cob with a homemade or store-bought Cajun seasoning.
- Roasted garlic: Roast an entire head of garlic in the oven, then smash the cloves and mix them with olive oil or melted butter. Apply that mixture to warm corn on the cob.
Frequently Asked Questions
Corn on the cob only needs to pressure cook on high for 2 minutes. It will take the Instant Pot about 5 to 10 minutes to get up to high pressure, so the total cooking time is less than 15 minutes.
If fresh sweet corn isn’t available in your area, you can still enjoy Mexican street corn! Just use frozen ears of corn on the cob and cook them according to the package directions, then spoon the Mexican corn seasoning over the cooked corn. Another idea is to cook frozen corn niblets and combine them with the street corn seasoning. In Mexico, street vendors sell the corn this way, serving it in a small plastic cup, which the locals call esquites.
This corn on the cob recipe has 152 calories per serving. Each serving includes one cob of corn and 1/6 of the Mexican street corn seasoning.
Storing and reheating
Any plain leftover corn should be refrigerated in a Ziploc bag or airtight container. It should last in the fridge for 3 to 5 days. I recommend waiting to add on the Mexican street corn seasoning until right before serving – if you add it on top of the corn, it won’t store well.
The easiest way to reheat corn on the cob is on the stovetop. Bring a pot of water to a rolling boil, then immediately turn off the heat. Use tongs to lower the cobs into the hot water, place a lid on the pot and let the corn rest in the hot water for about 5 minutes. Remove the corn from the water, spoon on your fresh seasoning and enjoy!
Can you freeze corn on the cob?
Yes! You can freeze cooked corn on the cob for 3 to 4 months in airtight Ziploc bags. It’s a great option for meal prep. When you’re ready to use the corn, just let it defrost in the fridge overnight then follow the reheating instructions above.
More Instant Pot vegetable recipes
Meal prep tools for this recipe
- Here’s the steam basket trivet in case you lost the one that comes with your Instant Pot.
- Order some corn on the cob holders to make eating it easier.
Instant Pot Corn on the Cob
Ingredients
- 1 cup water
- 6 corn cobs (can use anywhere from 2-12 cobs for this recipe)
Optional Mexican street corn seasoning
- 1/3 cup light mayo
- 1/3 cup sour cream
- 1/4 cup feta or cotija cheese, crumbled
- 2 tbsp finely chopped cilantro
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp lime juice
- 1/4 tsp each salt & pepper
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add corn cobs, then place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes.
- Meanwhile, if using, mix together ingredients for Mexican street corn seasoning in a large bowl and set aside.
- The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove corn from Instant Pot and serve on a large platter, spooning Mexican street corn seasoning overtop if using. Serve and enjoy!
