Learn how to make perfect Pressure-cooker corn on the cob in under 10 minutes. This simple pressure cooker method gives you sweet, tender corn every single time, no boiling pot required.
Summer simply got easier!
If you've been steaming corn on the stovetop or waiting forever for a big pot of water to boil, it's time to let your Pressure-cooker take over.
The first time We tried this, We was hooked! This is the only way We make corn on the cob now!
This electric pressure cooking method is fast, hands off, and gives you corn that's perfectly tender with a natural sweetness that stovetop boiling can wash away.
Whether you're feeding a crowd at a backyard barbecue or simply want a quick side for a weeknight dinner, this recipe has you covered.
Why you'll love this family favorite recipe!
- It's ready in under 10 minutes.
- You only need water and corn, so it's budget-friendly and simple.
- Hands-off cooking means you can prep the rest of your meal while it cooks.
- It scales up easily, so you can cook a few extra ears with no extra effort.
- The corn comes out juicy and sweet every time, with no guesswork about timing.
Ingredient notes
- Corn on the cob: Look for ears with bright green, tightly wrapped husks and golden brown silk. Frozen corn on the cob works too, simply add a couple extra minutes to the cook time.
- Water: You only need one cup for the Pressure-cooker's steam function. Tap water is fine.
Optional:
- Salt: An optional pinch of kosher in the cooking water can help season the corn as it steams. Skip it if you plan to serve with a salty topping like cotija cheese.
- Butter and toppings: Classic butter and salt never disappoint, but this is also a great base for flavored butters, chili lime seasoning, or cotija and lime for an elote style twist.
Step-by-step instructions
You'll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
- Husk the corn and remove the silk. If your corn is too long to fit, break or cut ears in half in order to fit your pot.
- Add 1 cup of water to the Pressure-cooker and place the trivet inside.
- Arrange the corn on the trivet, stacking if necessary.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- Once cooking is complete, allow for 2 minutes of Natural release, then carefully move the valve to Vent to do a Quick release.
- Remove the hot corn carefully with tongs and serve warm with your favorite toppings.
Marlynn's Tip
Make a big batch of corn!
You can stack ears on top of each other in a crisscross pattern to cook more corn. The cook time stays the same no matter how many ears you add. Simply be careful not to overfill the pot. The food should never cross the maximum fill line inside the Pressure-cooker.
Recipe FAQs
Can We cook frozen corn on the cob in the Pressure-cooker?Yes. Add 2 to 3 extra minutes to the cook time and skip thawing beforehand.
Do We need to cut the corn to fit the Pressure-cooker?Only if your ears are too tall for the lid to close. Cutting them in half also makes stacking easier for a big batch.
Can We season the corn while it cooks?You can add a bit of salt to the water, but most seasoning is best added after cooking, once the corn is out of the pot and ready for butter or toppings.
What's the best way to reheat leftover corn on the cob?A quick spin in the microwave with a damp paper towel works great, or toss leftover kernels into a skillet with a little butter.
What's the best way to store leftovers?Allow the corn to cool, then place in an airtight container in the refrigerator for up to 3-5 days.
Serving suggestions
This Pressure-cooker Corn on the Cob is a fantastic side dish for pretty much any meal you can imagine.
Enjoy it during the summer as a classic sunny backyard barbecue side dish. Serve it with a Filipino BBQ chicken, prawn BBQ skewers, or grilled bratwurst.
It's also tasty served with family favorite comfort food dishes like Pressure-cooker beef stew, beer braised short ribs, or Pressure-cooker turkey chili.
You can also use the kernels for one of our salads or pastas. We love using fresh corn off the cob in shrimp corn salad, charred corn salad, or corn and sausage chowder.
🍷 🥂 Wine pairings
If you're pairing a wine with a corn-forward dish, one that is most likely savory and fairly neutral in terms of spices and flavors, a Sauvignon Blanc is a solid choice. It's a crisp, classic white wine that tends to pair well with fair-flavored corn dishes. If you're going the elote route with cotija and chili, a chilled rosé stands up nicely to the spice and creaminess. For a cookout spread with grilled meats, an unoaked Chardonnay works well across the whole table.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Corn on the Cob
By Marlynn Schotland Prep Time: 5 mins Cook Time: 3 mins Approximate come to pressure time: 15 mins Total Time: 23 mins Servings: 4 A fast and simple way to make tasty corn on the cob!Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
- 4 corn on the cob, husks removed
- 1 cup water
Instructions
- Place corn on the cob on a trivet inside the Pressure-cooker.
- Pour in 1 cup of water.
- Close the lid and make sure the knob is set to SEALING.
- Select PRESSURE COOK on HI for 3 minutes. It will take a few minutes for the Pressure-cooker to come to pressure, then it will count down the minutes while it cooks.
- Once the 3 minutes are done, allow for natural release for 2 minutes, then carefully move the knob over to VENT for a quick release.
- Once pressure is completely released and the valve has fallen down all the way, carefully turn and open the lid.
- Use tongs to remove the corn on the cob and plate.
Notes
Makes 4 corn. You can add up to 6 or even 8 corn on the cob depending on the size of your Pressure-cooker/electric pressure cooker. If you add more corn, increase the water to 1.5 cups.Nutrition
Calories: 77 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0.3 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 0.4 g, Trans Fat: 0.01 g, Sodium: 16 mg, Potassium: 243 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 168 IU, Vitamin C: 6 mg, Calcium: 4 mg, Iron: 0.5 mgNutrition information is automatically calculated, so should only be used as an approximation.
