Instant Pot Corn on the Cob with a flavor bomb! Best corn for 4th of July. The longer it sits in the buttery, milky, yummy goodness, the better!
Instant Pot Corn on the Cob
Corn on the cob cannot be simpler than cooking it in a Instant Pot, Mealthy MultiPot or Pressure Cooker and it only takes a few minutes.
No longer do you have to stand over a stove, waiting for water to boil.
Just pop these babies into your Instant Pot, Mealthy MultiPot or Pressure Cooker and in a few minutes, you have nice and hot buttery Corn on the Cob.
Cast of Ingredients for Instant Pot Corn on the Cob
After one bite of my Pressure Cooker Corn on the cob, you will never go back to plain corn on the cob again!
Cast of Ingredients for Instant Pot Corn on the Cob
- Corn
- Butter
- Heavy Cream, Half & Half or Milk
- Sugar
- Salt
The corn will bathe in the flavored liquid and the longer you let it sit in all the deliciousness, the better!
For an incredible treat to your mouth, you have got to try my Mexican Corn on the Cob Street Food (Elote) recipe which is made on the charcoal grill. Additionally, if you want to use your air fryer, oven or Mealthy Crisplid (this accessory turns your Instant Pot into an air fryer!!!!!), try this Elote, Corn on the Cob recipe instead.
Butter, Sugar, Cream and Salt
Since we are using Instant Pot, Mealthy MultiPot or Pressure Cooker, the corn will only cook for a very short amount of time.
Will Milk Curdle for Instant Pot Corn on the Cob?
- No, not really.
- Try using whole milk or heavy cream for a richer flavor.
- The gunk you may see is the mil fat separating. It is not curdled!
Summer is the best time of the year for corn. Try my Fresh and Simple Corn Salsa Recipe and bring it to your next gathering.
Corn is Added to the Liquid in Cooking Pot
During the winter, Pressure Cooker Vegetarian Corn Chowder Soup is delicious and can be made with fresh or frozen ears of corn.
Can the Recipe be Doubled?
- Yes, You can add as much or as little corn as you like.
- The corn does not necessarily need to sit in the liquid.
- After cooking, just rotate the corn around, so that all the corn gets to soak in the liquid gold.
You can add as much corn that will comfortably fit in the pot. Standing them up may help if you want to cook a lot.
Add Corn Back to the Pot After Straining Out Milkfat
There is a way to avoid the gunk/milkfat from sticking to the corn.
Instant Pot Corn on the Cob on a Trivet
- If you are concerned about the milkfat separating, you can put the corn on top of a trivet rather then in the liquid.
- After cooking, remove the trivet and then just strain the pieces of milkfat from the liquid and pour it back into the pot with the corn.
Those who want to enjoy the corn soaked in the flavor bomb liquid can. Those who want plain corn can grab their piece before the corn goes into the liquid.
Spoon Butter Liquid Over Corn to Serve
Instant Pot Corn on the Cob made in this delicious liquid is a thing of beauty.
Let the corn stay warm in the pot until you are ready to serve. Rotate the corn or give the pot a shake every once in a while. You want to make sure all the ears get a nice liquid gold bath.
Be prepared for some juicy corn with this flavor infusion!!!!!
Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, , so be sure to check it out and subscribe!
Watch the video and then scroll to the bottom for the printable recipe card.
Pressure Cooker Carolina BBQ Spare Ribs
Of course, you can always just cook plain corn on the cob with just water.
But, that would be boring.
Can Frozen Corn Be Used for Instant Pot Corn on the Cob.
Yes, you can have corn on the cob with my flavor bomb all year long.
When using frozen corn on the cob, you won’t need to add any water to the cooking pot.
The ice that melts from the frozen corn is enough.
Instant Pot Corn on the Cob
Serve with Pressure Cooker BBQ Pork Spare Ribs, Pressure Cooker Holiday Baked Beans and Pressure Cooker Summer Picnic Potato Salad.
More Instant Summer Picnic Recipes to Make:
- Instant Pot Best Macaroni Salad Recipe
- Instant Pot Shave Ice Syrup + Video
- Creamy Grapes Salad
- Pressure Cooker Red White and Blue Cheesecake Singles
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alpha Armour Salt Box with Spoon
- Stainless Steel Trivet
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Here is the handy printable recipe:
Ingredients
Fancy Method
- 4 Ears Corn on the Cob fresh or frozen
- 1/2 cup Water
- 1 cup Heavy Cream or Half & Half, Milk
- 1 Tablespoon White Sugar
- 1/4 cup Butter
- 1 teaspoon Sea Salt
Plain Jane Corn on the Cob
- 4 Ears Corn on the Cob (or more)
- 1 cup Water
Recommended Products
Instructions
- Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve. Cook on low pressure for 2 minutes or high pressure for 1 minute.
- When beep sounds, wait at least 10 minutes and then release the rest of the pressure.
- The corn can sit in the liquid until ready to serve.
To Avoid Gunk/Milkfat on Corn
- Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
- Place a trivet into cooking pot. Place corn on top of trivet.
- Lock on lid and close Pressure Valve. Cook on low pressure for 2 minutes or high pressure for 1 minute.
- When beep sounds, wait at least 10 minutes and then release the rest of the pressure.
- Open lid and remove corn to a plate. You can also and serve the corn plain if someone does not want the corn in the butter liquid.
- Use a strainer and strain out the milkfat or gunk. It's just the fat separating from the milk. The milk is not curdled.
- Pour the liquid back into the cooking pot and place the corn into the pot and allow it to soak up the liquid gold until ready to serve
Plain Corn on the Cob
- Add 1 cup water to cooking pot.
- Place trivet into pot. Place corn on top of trivet.
- Lock on lid and close Pressure Valve. Cook on low pressure for 2 minutes or high pressure for 1 minute.
- When beep sounds, wait at least 10 minutes and then release the rest of the pressure.
Video
Notes
Nutrition
PIN this Instant Pot Pressure Cooker Corn on the Cob!
ABSOLUTELY THE BEST CORN ON THE COB I EVER HAD!!! Stupid delicious!!! Thank you so much- my family LOVED it!!
I forgot to rate it! A definite 5!!!
Hi Jean. Thank you so much! Glad you enjoyed. Jill
You were right. This was the bomb! I used frozen mini corn & cooked directly in the liquid.
Leftovers the following day were just as good! I’m 78 & a widow so my portions are small.
Is there a way of preserving the liquid for the next time? Or any other ideas to use it after? I’m just looking at the waste of cream & butter afterwards.
Thank you for the recipe.
Hi Jean, you sure can freeze the liquid and use it again. Thank you for the nice words. Jill
The recipe mentions making it from frozen and mentions the water, but not the timing. With frozen chicken, the timing doesn’t change since it won’t come to pressure until it melts, but I think the cooking time on the corn is so short that it doesn’t have time to thaw and cook. Mine was still cold when all finished. I needed my Instant Pot for my rice, so I dumped the corn and the sauce into a pan on the stove and kept it on low while I finished putting together my meal. The sauce and corn were yummy, I’m not sure on the cooking time.
It appears that you never looked at the recipe card, which has all the details, measurements and cook times. Jill
When you say frozen corn, do you mean fresh frozen or cooked frozen?
I’m curious how many you’ve made this with? The recipe says “or more” but I’m wondering if there is a practical limit where the ears on top aren’t getting the flavor bomb. We often do corn on the cob when we have company so 4 is not enough and we often do a dozen the traditional way.
You can always add more of the liquid to cover more of the corn. But, rolling them around in the hot liquid helps. Jill
Is the sugar necessary for this? My husband’s a diabetic, but I try to find dishes that will work without the extra sugar. So that we both can have it. Yes, I know corn isn’t a good idea, so it’s a once in a while dish.
What’s a “serving”? 1 ear? (regarding the nutrition facts)
De.lisc.ous!!!
Your recipe is insanely delicious!!!
Every recipe that I’ve tried from your site is good. I do with that there were fewer ads and pictures though.
Just made this using the “in pot” method. It was fantastic. I cut the corn off the cob (sacrilege I know) and then spooned the leftover creamy liquid on top of the cut corn. Ate two and a half ears myself and it was only supposed to be a side dish!
Sounds yummy. Jill
Was really easy and super tasty! I did corn in the pot version. Would recommend.
Thanks, Pamela. Jill
I have tried the in pot method twice now and have followed directions exactly. My corn has turned out with blotches of stuff all over it. It tastes great but what is the stuff on it. Is it the milk curdling? No one else has mentioned this in there comments.
I have seen that happen on occasion. It is just the milk fat separating. Just brush off the “blotches” and enjoy. Jill
I use full fat milk.
I had the milk curdle as well while using whole milk. As I can’t tell a difference at all between using milk and not using milk, I just leave the milk out now.
It is not curdled. It is just the separation of the milk fat. Jill
This a great recipe, I rubbed the corn with the recommended butter and used the milk called for, it was really good. No trivet used either.
Thanks, Bill. Jill
Excellent recipe! I was able to fit 8 ears in my 6 qt IP. It was delicious. I did the 2nd recipe (on the trivet and used milk, etc).
Glad you enjoyed. Jill
Your TOG Seasoning is great on this. And for a Cajun flavor, try sprinkling on a little Tony Cachere seasoning.
Thank you, Ed. So glad you enjoyed this recipe. 🙂 Jill
Hi Jill. Just a quick question. You did say the corn should be in the liquid but only the bottom layer is. Do I add more liquid so the top ones are touching the liquid and the bottom ones are covered in liquid?
I’d like to know this also. I just rearrange them but I’d prefer not to do so.
Oh wow…. I’m in corn heaven! I haven’t been using my pot much lately but, OMG for corn it’s the Bomb!
I hope you’ve been staying out of facebook jail lately. LOL ( I used to be a moderator for Amy DeLong)
Thanks, Janie, so glad you enjoyed the recipe. Jill
I have tried both methods, eating the ‘fancy’ version as I type this…around all the corn splatters on my keyboard and screen lol! It is SO good, texture is beautiful, crisp and juicy all at the same time! Thanks!!
Wonderful, keep enjoying! Jill
This recipe was simply delicious!
This was so good! I forgot to add the sugar, but the corn was still very sweet.
If I wanted to double this, do you double the liquid, or just add more corn?
Hi Karen~ Use your judgment on the extra liquid. The corn should be in the liquid. Jill
Thank you, I can’t wait for your book to come out!
I am not the most adventurous of cooks, but since your recipes are always AMAZING. I decided to go ahead
and try the in the pot recipe with the milk and butter.
WOW.
Hubby was skeptical and he just said “This is REALLY good”.
Thanks for another great recipe.
Simply amazing! Being from Maryland we add old bay to the milk and sugar. OUT OF THIS WORLD!!!!
Hi Kim. Thanks so much. Jill
I’ve been cooking fresh corn for many, many years. This was the easiest and best way to do it. I had both my pots full, along with milk and butter, and it was delicious. Plus, didn’t heat up my kitchen with a large pot of boiling water.
Hi, Jill,
I notice in the recipe for the corn done on the trivet, you specify “steam (high pressure)” but on the fancy method, you just specify “high pressure.” Is the fancy method also done on steam or manual?
Thanks! I enjoy your recipes!
This is without a doubt the BEST.CORN.ON.COB recipe I’ve ever made! So quick and easy and so delicious. (I made the milk-butter-sugar version)
Thanks!!
Hi Nan. Thanks. Jill
I agree! The best corn I’ve ever made! And I used frozen corn that had been the the freezer for who knows how long. My family gobbled it up and wanted more. SO GOOD. Thank you Jill!
Jill, I made the “in pot for butter flavor” version tonight for dinner. I was out of milk so I subbed low fat half & half. The corn was a big hit. So tender and sweet! Thank you for sharing all your great recipes. I make your yogurt weekly. THE BEST!!!
Hi Debbie~
Thanks so much. I am glad you are enjoying my recipes. Jill
Can you do just one ear of corn with the fancy method?
No! You must follow the directions exactly or the police will soon be at your door to arrest you and seize all cooking tools
Hi Maria. Sure. You can do however many you like. Enjoy. Jill
I’m confused on the directions. The ingredients for inside the pot call for 1/2 cup each of water and milk but then later when you say to add everything, you don’t mention milk. If you don’t do the milk, that’s only 1/2 c. total liquid which doesn’t sound like enough but if you add the milk, I thought you weren’t supposed to add milk or it would curdle. Thanks
Hi Jill, the ingredient for in the pot say milk however it’s not in the directions. I just wanna make sure I add it before pressure cooking? Thank you.
Hey Jill 🙂
Just curious, when doing frozen cobs about how long does it take to come to pressure? Thanks!
Hi Jill, wondering if this would work for blanching corn to freeze for later use? I think the time should be reduced but not sure. Your thoughts?
Would this work to stack the corn on the cob so you can make more at once?
Hi Sarah~
You sure could stack the corn. Whatever fits, works!
Thank you for visiting.
Jill
Hello
I used my 8 qt. Power Pressure XL
today for corn on the cob. I did Jill’s recipe with the butter, water, sugar, milk and salt. I cooked 8 cobs with the same amount of ingredients and it turned out so good! Everyone loved it!
Hi Joann~
Thank you so much for your comments. I am glad that you were pleased with your corn. 🙂
Jill
Hi,
I used my new Go Wise 6qt EPC to cook 3 small ears of corn tonight following the instructions above (and on many other sites). I put 1 1/2 C of water in the cooker, placed the rack in the bottom, placed the 3 small ears (not big because co-worker grew them in his garden) on the rack. I closed the cooker, made sure pressure valve was on “Steam,” plugged it in, pressed the “Steam” function button and reduced time to 2 minutes. I felt it was taking too long, but wasn’t sure. Eventually, I got an “E3” code. The unit had over-heated. Unplugged and carefully opened the lid. The corn was edible — barely. Kind of mushy. But the pot had boiled (?) dry and was all scorched. Hoping I didn’t ruin it. I’ve only cooked 4 things in it since I just got it last week! What did I do wrong?? So disappointed.
Hi Deanna~
1-1/2 cups of water should not have left you with no water in the pot. I would call the company and ask about that, so they can guide you on why you got an E3 error code. I sure am sorry that happened.
Jill
Her problem was caused by the fact that she didn’t close the pressure valve. And yhe water boiled out of the pot. She needed to set her pot on a steam setting or even manual. Reading the letter she left her vent opened.
Oooooh, thanks, Donna. Jill