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This Pressure Cooker Corn On The Cob recipe is a ridiculously simple way to make corn on the cob. It saves time and water and doesn’t heat up the kitchen like stovetop cooking!
Can we talk for a moment about corn? Corn is my favorite vegetable. My favorite form of corn? It’s corn on the cob. There are two things I don’t like about corn on the cob. The first thing is getting all of the little strands off of it. What a pain in the rear! I never get them all off. I’ve tried little things including little brushes designed specifically just for corn on the cob. None worked as well as I’d like or need. So inevitably I remove as much as possible when preparing it for cooking, then remove any stragglers once they’re cooked and on my plate. The second thing is waiting for it to cook. It takes a long time to cook on the stove, and since it’s in season during warm weather, that means the house is getting hot because the stove is on. Fortunately there’s a solution for that problem – Pressure Cooker Corn on the Cob.
Pressure Cooker Corn on the Cob is a wonderful thing. Instead of having to fill up a gigantic pot with what seems like enough water to fill a child’s swimming pool, instead you only need one cup. That one cup is just enough to steam the corn to perfection. Once the corn is steamed you’re ready to serve. When it comes to corn on the cob I’m pretty simple – I generally eat it with my hands, and my favorite way to eat it is with some salt and butter on it. Cooking the corn in the pressure cooker is great because I’m free to do other things while the corn cooks, and the kitchen doesn’t heat up like it does if I cook it on the stove. Here’s how I make it.
Pressure Cooker Corn on the Cob
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- electric pressure cooker (I used a 6 qt Power Pressure XL)
- measuring cup
- 4 ears corn on the cob, cut into halves
- 1 cup Water
Place the water into the bottom of the pressure cooker’s pot.
Place the corn in, standing each piece on its end.
Cook on steam (high pressure) for 2 minutes.
Let pressure release naturally.
Remove the corn from the pot with tongs, as it will be very hot.
What’s your favorite way to prepare corn on the cob? How do you eat it? And how do you get all of the little strands off of there?