Instant Pot Corn on the Cob topped with homemade herb butter is is a perfect summer side dish! This recipe is by far the simplest way to enjoy perfectly cooked corn on the cob in minutes.
- 6 ears Corn on the Cob
- 1 1/2 cup Water
- 1/2 cup Butter, room temperature
- 1 tablespoon Fresh Parsley, chopped
- 1/2 teaspoon Thyme
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Basil
To prepare the compound butter:
- Combine the softened butter, parsley, thyme, salt, pepper, garlic powder and basil in a small bowl.
- Work the ingredients together with a fork or spatula until the herbs are evenly distributed.
- Cover the butter and refrigerate until ready to use.
To prepare the corn:
- Place the rack in the bottom of your instant pot.
- Place ears of corn inside the pot stacking them in an alternating fashion. Place as many as will fit up to the fill line (a 6-quart instant pot should fit 6 full sized ears).
- Add 1 1/2 cups of water.
- Place the lid on and turn the valve to the sealing position.
- Cook on high pressure for 3 minutes.
- Quick release the valve.
- Remove corn from the instant pot, top with herb butter and serve.
- Ears of corn can be cooked with the husks on, just add 1 minute to the cooking time.
- For half ears of corn, stand them on end in the instant pot to fit as many as possible.
- For frozen ears of corn, add 2 minutes to the cooking time.
How to pick good corn on the cob
Look for husks that are green with no brown. The silken hair at the end of the husk should be golden in color.
- If you buy fresh corn on the cob and don’t plan to cook it instantly, store it in the fridge with the husks on. While it’s best cooked the same day it’s purchased, it can be stored up to 3 days in the husks.
- Wrapped cooked ears of corn in aluminum foil then place them in an airtight container and refrigerate for up to 4 days.
- To freeze cooked corn, use a knife to cut the kernels from the cob. Place them in a freezer bag for storage up to 12 months.
- Butter can be stored in an airtight container in the fridge for up to 5 days. Alternatively, tightly wrap the butter in parchment paper and place in a freezer container. Store in the freezer for 2-3 months.
There are three methods to reheat cooked corn on the cob:
- Place in a microwave safe dish with a cover. Microwave in 20 second intervals until the corn is warmed.
- Preheat the oven to 350 degrees. Wrap the corn in aluminum foil, taking care to twist the ends closed. Place the wrapped corn in the over for 5-10 minutes until warmed.
- Heat a pot of water to boiling. Place the corn in the water for about 3 minutes.