It doesn’t matter if it’s grilled, boiled, steamed, or cooked some other way, whether I’m digging into it straight off the cob or incorporating it into an easy salad, corn never goes out of style for me and I always love it.
But corn on the cob that’s cooked in the electric pressure cooker comes out sweet, tender, and delicious every single time, and this has become one of my favorite methods for preparing it.
Thank goodness for this appliance, am I right? Without it, I know I would be spending so much more time in the kitchen than I really want to.
The most common way to cook this vegetable is to boil it. Is it complicated to do this way? No, of course not. However, it does take a long time for the water to boil, cooking on the stove heats up your house, and you have to tend to it as it cooks.
This is the old-fashioned method, but it’s time to get with the times.
Using your pressure cooker to make corn on the cob is the easiest method in the entire world, if you ask me.
First off, it’s totally hands free. You don’t have to sit around babysitting the pot to make sure it doesn’t boil over. And there’s no tending to the grill to avoid flare-ups.
Plus, you can cook as many ears as you can fit inside the appliance, and the cook time remains the same regardless. This means you can cook for two or you can cook for a crowd with the same exact instructions, no adjustments needed.
What could be easier than that?
If you need a little inspiration to add even more of this tasty veggie to your menus, here are some delicious ways to enjoy a flavor-packed steamed veggie:
- Just add butter, salt, and pepper. Classic, simple, and it really highlights the sweetness in the vegetable.
- Make elote antojitos. The combination of spice, cheese, and lime juice is so flavorful when slathered all over these ears.
- Butter, parmesan, and garlic makes for a savory boost of flavor that you can serve with so many different entrees. You can also make a compound butter featuring herbs and cheese, all mixed together.
- Chimichurri offers an herbaceous way to mix things up.
- Review our roundup of our summertime sweet corn recipes.
You can use the cooked kernels to top salads, incorporate into bread and muffins, sprinkle on tacos, add to enchiladas, and so much more.
For me, it’s also a fantastic option to meal prep because it takes mere moments to cook up enough to incorporate into lunches and dinners throughout the week.
And you could even store any extras after cooking for later use if you want to. I’ll go into detail about that at the end of this article, so keep reading!
You’ll be so pleased to have this cooking method available the next time you make corn, I promise you.
How to Cook Corn on the Cob in an Electric Pressure Cooker
Let’s get to it! Here’s what you need to do:
Step 1 – Measure Out Ingredients
To make corn on the cob in the electric pressure cooker, you will need whole ears of corn, and one cup of water.
How many ears, you ask? You can prep a minimum of at least two at a time and up to eight max, depending on the size of your pressure cooker. I use a six-quart model and five or six fit into mine at once.
You will also need your toppings of choice, ready to go when the ears are done cooking, if you plan to eat it right away.
Step 2 – Prepare Corn
Remove the husks and silks from the cobs, and remove any long stems. If you have a small pressure cooker with a capacity of four quarts or less, cut each ear in half to make sure everything will fit.
Step 3 – Steam in Pressure Cooker
Steaming is the easiest way to cook this vegetable in the pressure cooker. Just add your water to the insert, then place a trivet or steamer basket inside.
Lay two to three ears down first, then place two to three more on top of them, facing in the opposite direction to leave room for air to circulate.
If you are using a smaller pressure cooker, stand the halves on top of the trivet instead, to ensure even cooking.
Secure the lid and make sure the vent knob is in the “seal” position.
Set your appliance to Manual on High pressure, and cook for 5 minutes.
Step 4 – Release Pressure
Quick release the pressure. Use tongs to remove the corn cobs and place them on a serving platter. Carefully pour out any remaining water that’s left in the insert.
Note that you can use the residual heat to melt your butter right in the insert. That way, you don’t have to dirty another dish!
Step 5 – Serve
Serve with your favorite toppings, or allow to cool completely before refrigerating or slicing the kernels off the cobs for use in other recipes.
How to Freeze Cooked Corn on the Cob
Made a big batch, and you’d like to freeze some of the leftovers? It can be done!
First, wait for the corn to cool completely. Once it’s cool enough to handle, use a sharp knife to cut the kernels from the cobs. Transfer them into a freezer-safe resealable plastic bag.
Be sure to squeeze out all of the air, then seal the bag and place it in the freezer. The kernels can be frozen for up to 8 months.
You can also freeze the cobs whole, if you prefer. After they’ve cooled completely, wrap each ear in foil. Place them a freezer-safe resealable bag, and store as described above. Be sure to allow the corn to thaw in the refrigerator before serving or reheating it in the microwave.
For more ways to use your electric pressure cooker, try these Foodal favorites next:
And don’t forget to share your favorite ways to use pressure-cooked corn in the comments below!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.