Instant Pot Corn on the Cob Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a creamy texture with fewer calories.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta cheese is lower in fat and can be more accessible.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with health benefits.

Add a steamer basket or steamer rack trivet to the Instant Pot. Arrange the corn ears onto the steamer rack in two layers.

Add 2 cups water to the pressure cooking pot.

Close the lid and set the valve to the Sealing position.

Cook on high pressure for 2-3 minutes, depending on how tender the corn is.

Do a quick release to release the pressure after the Instant Pot beeps.

When the valve drops, carefully remove the lid.

Remove corn from pot and serve, rub with butter and sprinkle with salt. You can also make Mexican Street Corn, see instructions below.

Serve immediately.

Clean and oil grilling grate or a cast iron grill pan over medium heat.

In a medium bowl combine: mayonnaise, sour cream, crumbled cheese, chili powder, and garlic. Stir until all combined and set aside.

When the grill is hot (or the cast iron grill pan), add corn and cook, rotating occasionally, until charred in spots on all sides, about 3-4 minutes total if the corn has been already pressure cooked, or 8-10 minutes if the corn is raw.

Use a large spoon to evenly coat corn on all sides with the cheese mixture.

Sprinkle with extra cheese, paprika or chili powder, chopped cilantro, and serve immediately with lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens