The Best Way To Cook Corn on the Cob, According to a Recipe Developer

This may give away my age as a cringy millennial, but I have a deep love for my Instant Pot. When they first came on the scene in 2010, I was just a baby recipe developer who was quite afraid of these new-fangled contraptions. It took me a while to warm up to them, but once I discovered their endless uses—and the time I could save using this clever device—I was hooked.

Some might think the Instan tPot is a very seasonal appliance. While it certainly has a dedicated spot on my counter during the colder months, one of my favorite ways to use it is to cook fresh corn in the summer.

Why I Love to Cook Corn in My Instant Pot

If there is one kitchen task I can’t stand, it’s shucking corn. I’m all about using the most efficient method possible for prep work and I’ve just never found an effective way to remove every last bit of silk from the corn cob. Over the years I’ve come across a few methods to allegedly make this easier—cooking the corn in the husk in the microwave, boiling it with the husk on, or grilling it—but none of these ways have ever really worked for me.

Welcome, Instant Pot, to the conversation. Not only does this method perfectly cook corn, but every last piece of silk comes off effortlessly.

How to Cook Corn in the InstantPot

Continuing with the peak 2010s energy, I came across this tip on Reddit. The original poster recommended placing the basket that came with the Instant Pot in the appliance first, then adding one cup of water followed by the husked corn. At this point, the poster suggested cooking it on high pressure for 2 minutes. This works wonderfully, but I was curious if I could make the process even easier. 

After some trials and tribulations, I’ve found that the absolute best summer corn can be cooked by peeling back and discarding just a few outer layers of husk, then trimming each end of the cob. The ears are then placed inside the InstantPot sans basket, but with 1 cup of water. I cook on high pressure for 3 minutes, then manually release it.

Once the corn is cool enough to handle, you can simply peel off the husk—and all the silk will follow. The corn is tender, but still has a bit of a bite. Since it’s not immersed in boiling water, it doesn’t get soggy and all of the flavor is preserved. Keep in mind that Instant Pots will only fit about four ears of corn at a time, so this might have to be done in batches (but it only takes a few minutes each time).

The best part of all this? You don’t have to heat up the whole kitchen with a huge pot of simmering water. A summertime win!