|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||9%|
|Total Sugars 5g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are several advantages to using the Instant Pot for cooking corn on the cob. The most obvious one is the length of time it takes. There's no need to wait for a big stockpot of water to boil and there's far less energy used. The Instant Pot needs only 1 cup of water and the 6-quart model is big enough to hold 6 to 8 halved ears of corn. Lay them on the trivet horizontally or stand them up vertically to cook.
Follow this basic recipe or customize it with your favorite garnishes, like cotija cheese, bacon, or fresh herbs.
1 cup water
4 ears corn, shucked and cut in half, crosswise
4 tablespoons butter, melted
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 tablespoons chopped cilantro, optional, for garnish
2 tablespoons crumbled cotija cheese, optional, for garnish
1 lime, quartered, optional, for garnish
Gather the ingredients.
Place the trivet in the Instant Pot and add 1 cup of water.
Arrange the corn on the trivet, stacking as necessary.
Lock the lid in place and turn the steam release handle to the sealing position (this is automatic on some models). Choose pressure cook/manual (high pressure), and set the timer for 3 minutes. It will take about 13 minutes to come to full pressure and begin cooking.
When the time is up, carefully move the steam release handle to the venting position. When the float valve drops, remove the lid.
Remove the corn to a pan or platter and drizzle with butter. Sprinkle lightly with kosher salt and freshly ground black pepper.
Garnish as desired with chopped cilantro, cotija cheese, and lime wedges. Enjoy!
- When shopping for fresh corn on the cob, look for ears with gold to brown tassels that are a bit sticky. Avoid corn with black or dry tassels. The husk should be bright green and tightly wrapped around the ear of corn. Look for signs of insect damage.
- If you aren't cooking the corn right away, leave the husks on and refrigerate it well wrapped or in a sealed food storage bag.
- Mexican Street Corn: Brush the ears of corn with mayonnaise (about 2 teaspoons for each half ear) and then sprinkle with chili powder, crumbled cotija cheese or queso fresco, and fresh chopped cilantro. Serve with lime wedges.
- Bacon Butter: Omit the melted butter. Cook 4 strips of bacon until crisp; crumble or mince finely. Combine 3 tablespoons of softened butter with 1 tablespoons of bacon fat. Add the crumbled bacon to the butter mixture. Stir to blend and brush over the hot cooked corn on the cob.
- Herb Butter: Omit the melted butter. Combine 4 tablespoons of softened butter with 2 finely minced cloves of garlic, 1 tablespoon of finely chopped parsley, and 1 tablespoon of fresh herbs, such as chives, basil, or thyme. Mix well and brush over the hot cooked corn on the cob.
- Honey Butter: Omit the melted butter. Combine 4 tablespoons of softened butter with 1 1/2 tablespoons of honey. Mix well and brush over the hot cooked ears of corn.