Come this time of year, I could totally live on Instant Pot corn on the cob, grilled corn in the husk, and cold watermelon. I know, it probably wouldn’t be the healthiest of meals, but sometimes on a hot day the last thing I wanna do is turn the stove on to make dinner; and sometimes we’re just not that hungry.
Instant Pot corn on the cob takes 5 minutes to make (well, maybe 10 minutes with prep time). What’s not to love about that?
Corn on the cob makes the perfect side with your favorite burgers or slow cooker sloppy joes, garlic parm chicken skewers, meatloaf muffins, baked chicken legs, Philly cheesesteak with roast beef, Crock Pot pork roast, slow cooker whole chicken, and any other easy dinner ideas for those dog days of summer.
How to Make Instant Pot Corn on the Cob
Your first step is to shuck the corn, removing as many of the silks as possible.
This is a great job for kids if you have kids. If not, just grab a pan and start shucking.
Once you’ve shucked all the corn, wash it well, again getting rid of any leftover silks. A veggie scrub brush works great for this, or you can just use your hands.
Before continuing, turn your Instant Pot on to the Keep Warm setting, and allow it to heat up while you’re prepping the corn.
Cut each ear in half and set aside.
Add water, cream, and honey to the Instant Pot. Mix together.
Stand each half ear of corn up on end in the creamy mixture. This allows at least part of each ear to be immersed in the cream.
Place the lid on the Instant Pot, and turn the pressure valve to Seal. Set for 5 minutes on Manual, and let the corn cook.
Once the timer’s gone off and it’s done cooking, do a Quick Release on the pressure valve, being cautious of any hot water and steam that could burn if you’re not careful. Remove the lid.
Stir the corn around in the creamy mixture, and remove it with tongs. You can spoon some of the cream over the corn in a serving dish.
Serve with butter, salt, and pepper if desired. Or transform it into Mexican corn or a delicious Mexican corn casserole. But it’s creamy, dreamy, and delicious all by itself.
Looking for more side dish recipes?
Instant Pot Southern Green Beans
Honey Glazed Carrots with Rosemary
Easy Broccoli Salad with Bacon and Cauliflower
Looking for more Instant Pot recipes?
Easy Peel Instant Pot Hard Boiled Eggs
Easy Instant Pot Chicken Noodle Soup
Instant Pot Peaches and Cream Oatmeal
Instant Pot Cauliflower, Sausage, and Chicken Casserole
Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
Below is the printable recipe. Enjoy!
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Delicious Instant Pot Corn on the Cob
Ingredients
- 6 whole ears of corn
- 1 cup water
- 1/2 cup heavy whipping cream or milk
- 2 tablespoons honey
- Butter salt, and pepper (optional)
Instructions
- Shuck the corn, removing as many of the silks as possible.
- Wash the corn well, again getting rid of any leftover silks.
- Before continuing, set Instant Pot to the Keep Warm setting, and allow it to heat up while you’re prepping the corn.
- Cut each ear in half and set aside.
- Add water, cream, and honey to Instant Pot. Mix together.
- Stand each half ear of corn up on end in the creamy mixture. This allows at least part of each ear to be immersed in the cream.
- Place the lid on the Instant Pot, and turn the pressure valve to Seal. Set for 5 minutes on Manual, and let the corn cook.
- Once the timer’s gone off and it’s done cooking, do a Quick Release on the pressure valve, being cautious of any hot water and steam that could burn if you’re not careful.
- Remove the lid.
- Stir the corn around in the creamy mixture, and remove with tongs.
- Spoon some of the cream over the corn on the serving platter.
- Serve with butter, salt, and pepper if desired. Enjoy!
Nutrition
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This instant pop corn seems easy enough. I think i would try it out.