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Instant Pot Corn on the Cob
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3.20 from 5 votes

Instant Pot Corn on the Cob

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: corn on the cob, instant pot
Servings: 6 servings
Calories: 152kcal
Author: Taylor Stinson

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!

Video

Notes

Note: nutritional info is for one cob of corn with 1/6 of Mexican street corn seasoning.
Cook some chopped-up potatoes in a steamer basket above the corn.
Try out different seasonings like chili lime, lemon parmesan, Cajun seasoning and roasted garlic.
Store plain leftover corn in the fridge for 3-5 days. Bring a pot of water to a boil, turn off the heat, then add the corn to the pot and let it rest for 5 minutes.
Freeze cooked corn for 3-4 minutes. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 152kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 285mg | Fiber: 2g | Sugar: 7g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg