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Pressure Cooker Corn on the Cob Recipe

Pressure Cooker Corn on the Cob Recipe

© 2013 ePressureCooker.com

Yes, you can cook corn on the cob in a pressure cooker! While it does take about the same amount of time as conventional methods, there are two benefits to pressure cooking the corn. If you’ve ever brought a pot of water to boil on a hot summer day in a hot kitchen without air conditioning, you’ll know one of the benefits. My electric pressure cooker doesn’t heat up the kitchen (or the cook) like a big stockpot full of boiling water on the stove does. Even when you open it, because you’re dealing with such a small amount of water, there’s not a lot of steam (and consequently, heat) released. The second benefit comes from that small amount of water, and the enclosed cooking system: you’re essentially steaming the corn, not boiling it, so you’re not losing as many nutrients in the cooking water. I’ve read that generally, pressure cooking vegetables eliminates fewer anti-oxidants from your food than boiling them does. Oh wait, there’s a third benefit: its delicious!

When I was a kid, every year my father eagerly awaited Memorial Day weekend, not because it was the start of the summer holidays, but because that was the start of corn season at the local corn stand. He would drive down at an unseemly hour of the morning to get his ticket to be amongst the first in line, then return before they opened to queue up for his purchase. He would come back home laden with baskets of plump, juicy red tomatoes and large paper bags full of fresh, sweet corn that had been picked just hours before. It was the most delicious corn I have ever tasted (when freshly picked, the natural sugars have yet to convert to starch), especially when served with real butter, and that corn was a treat for us all. The treat lasted through Labor Day, when the last of the fresh corn would be harvested, and my father would have to wait another eight months for his next fix.

Corn on the Cob, GMOs and Organic Corn. My sister is very interested in nutrition, reads up on the subject constantly, and is very concerned about GMOs. She says the best GMO produce to avoid is corn, but its problematic, because even here in California, she has trouble finding organic corn. If you are also seeking organic corn to avoid GMOs, the best places to check would be Sprouts / Henry’s, Whole Foods, and other “health food” oriented markets, or your local farmer’s market. (Corn is generally in season between Memorial Day and Labor Day.) If your market doesn’t have organic corn, be sure and ask for the manager, and let them know you’d like to purchase it. For every person who asks, its an indication of the number of people who walk away without saying anything, so be sure and request it. If the markets, especially the health food markets, know there is a demand, they’re more likely to make the effort to try to meet it.

CORN BUYING TIPS: Your best chance of getting a good deal on fresh corn is during the domestic growing season, roughly from Memorial Day to Labor Day (may vary slightly because of weather). Check the weekly circulars for your local supermarkets as well as stores like Sprouts, Henry’s, Wild Oats and Whole Foods. Corn, like potatoes, starts converting its sugars to starches as soon as it is harvested, so to get the best quality, sweetest ears of corn, you want to get it as soon as possible after it is harvested. Local farmers markets are your best bet (short of growing it yourself), but if that’s not an option, if your supermarket labels the origin of its produce, the closer it is grown, the better: shipping corn from distant sources can add days between picking and eating, days in which natural sugars convert to starches. Once you purchase your corn, don’t wait, eat it right away.

Corn on the cob
½ teaspoon coarse kosher salt
1 cup of cold water
Several tablespoons of butter (optional)
Electric pressure cooker
12″ silicone tipped tongs
Corn Brush (optional)
Corn Holders
Vegetable steamer (optional)
Sharp knife
Cutting board

PRESSURE COOKING TIP: Add a few tablespoons of butter, and the recommended amount of coarse kosher salt, to the cooking liquid in the bottom of the pressure cooker pot. The pressure cooker will not only melt them, but infuse the corn niblets with hot salt and butter as it cooks the corn ears.

    Shuck the corn ears, removing the husks and silks

  1. Shuck the ears of corn, removing the husks. silks and any damaged portions of the cob. If you have difficulty removing some of the finer silks, try using a Corn Brush.
  2. Trim the corn cobs to remove stem, tips, and to fit in the pressure cooker

  3. Trim the ends of the ears of corn. With a good sharp chopping knife, cut off the stem end, and remove any tips which are damaged, missing corn, or discolored. Test the ears in the pressure cooker bowl to see if they will fit, either on their sides on top of your vegetable steamer, or stacked at an angle in the bowl, with tops of the corn at the top. You may need to trim the ears slightly, or cut the cobs in half. (Remember, the food shouldn’t rise above the top line in your pressure cooker pot.)
  4. Place the corn ears in the pressure cooker

  5. Place the corn cobs in the pressure cooker, making sure the corn doesn’t reach higher than the limit line for food in the pot. If you have only a few ears, you can lay them on their side on top of the vegetable steamer. Otherwise, you can stack them upright, at an angle, inside the bowl, with the tips facing up. Add 1 cup of cold water and ½ teaspoon of coarse kosher salt. (Optional: Add a few tablespoons of butter to the water at the bottom of the pot.) Pressure cook at HIGH PRESSURE (10 PSI) for 2 – 3 minutes, using QUICK PRESSURE RELEASE. (If you have a standard stovetop pressure cooker, you would remove the cooker from the heat and run it under cold water to hasten pressure release.)
  6. When pressure is released, remove the lid, holding the far edge of the lid up at an angle over the pot, so any hot water drops back into the bowl and any residual steam keeps away from your face. The corn will have darkened slightly after pressure cooking. (In this case, I used sweet white corn, which became slightly yellow during cooking. This is perfectly normal. Yellow corn will also darken slightly after pressure cooking.)
  7. Remove the corn ears with tongs.  Serve with butter, salt and pepper (optional)

  8. Remove the ears of corn from the pressure cooker with your tongs. Insert Corn Holders into both ends of the ears. Serve corn cobs piping hot, with a pat of butter, salt and pepper (optional).
5.0 from 4 reviews
Pressure Cooker Corn on the Cob Recipe
Prep time
Cook time
Total time
Make sweet and buttery corn on the cob without heating up your kitchen in the summer by using your pressure cooker!
Recipe type: Vegetable
  • Corn on the cob
  • ½ teaspoon coarse kosher salt
  • 1 cup of cold water
  • Several tablespoons of butter (optional)
  1. Clean and shuck the corn, removing the silks and husks. If you have trouble removing all the corn silk, try a Corn Brush.
  2. With a good sharp chopping knife, cut off the stem ends of the corn, and any tips that are damaged, missing corn, or blemished. Put the corn cobs in the pressure cooker to make sure they fit without reaching above the limit line in the pot. Adjust as necessary, either by trimming off a bit of the tip, or by cutting the ears in half.
  3. If you’re only cooking a few ears, you can lay the corn on its side on top of the vegetable steamer. If you’re cooking more, omit the vegetable steamer, and stand the corn cobs at an angle in the bowl, with the tips at the top. Add the water and coarse kosher salt. (Optional: add several tablespoons of butter to the cooking water.) Pressure cook at HIGH PRESSURE (10 PSI) for 2 – 3 minutes using QUICK RELEASE. (If you have a stovetop pressure cooker, you would remove the cooker from heat, and run it under cold water in the sink to speed pressure release.)
  4. When pressure is released, remove the lid, holding it at an angle over the bowl to allow any hot water to drip back into the pot. Cooked corn will have darkened in color slightly.
  5. Remove the corn ears from the pressure cooker with your tongs. Insert Corn Holders into each end of the corn. Serve immediately with a pat of butter, salt, and optionally, pepper.

26 Responses to Pressure Cooker Corn on the Cob Recipe

  • colleen chollar says:

    just bought a pressure cooker and need some ideas

    • Sure. What do you like to cook? Or perhaps the question is, what do you like to eat? (Dishes, vegetables, what kind of cuisines do you like?) I’m assuming you’ve never used a pressure cooker before, right?

  • Bill says:

    for us that are not american ,from Memorial Day to Labor Day means nothing to us, please tell us the Dates ( ex- Jan 1- June 30 )

    • I’m so sorry Bill, I sometimes forget how big my international audience is (it always amazes me when I check the stats and see where visitors come from).

      I’ve editted my response because I just realized that you weren’t talking about the reference to holidays when I talked about pressure smoked corn, you were referencing my corn buying tips. Those holidays correspond to the summer months here in the United States (June, July, August and the beginning of September). I can’t identify the growing season for every country because there are so many factors that go into it, latitude, ocean currents, proximity to water or landlocked, but I see from your ISP that you’re in Canada, so your corn growing season should be approximately the same as ours, during the summer months, probably an abbreviated growing season (depending on your latitude and elevation).

  • Keeny says:

    I had such a difficult time finding electric pressure cooker recipes. I am looking for simple basic cooking ideas. I am not a cook and for the first time I used my epressure cooker for some ribs. I didn’t season it well so taste wasn’t what I like, but it was tender and falling off the bones. With the bbq sauce it tasted good. I was looking for more healthy ideas so I hope you are able to help me. Can I do fish in the pressure cooker or is that not a good idea? Thank you for having this website.

  • ePressureCooker
    ePressureCooker says:

    You’re welcome, I’m glad you like my website. Yes, you can cook fish in the pressure cooker, but you have to be careful with it. Fish has much more delicate protein than chicken, pork or beef, the protein strands aren’t as long, and they don’t have the same kind of connective tissues, so it can be very easy to overcook fish in a pressure cooker. You want to use very short cooking times under pressure for fish. Pressure Perfect has a nice timetable for cooking different kinds of fish and The Pressure Cooker Gourmet has a nice fish section as well.

    And if you’re trying to cut down on fat, don’t forget turkey. I believe I read on the USDA site that chicken breast has several times as much fat as turkey breast (dark meat – thighs and drumsticks – has a higher fat content than white meat).

  • Donald Olsen says:

    It says to pressure cook from 2-3 minutes but the recipe says cook time is 15 minutes? Which one is it? I have an electric pressure cooker.

    • Hi Donald. You set your electric pressure cooker for 2 – 3 minutes on High Pressure. The 15 minutes cooking time includes the estimated time it takes for the machine to come up to pressure, plus the time under pressure, and any time to depressurize, if any (which there isn’t in this case).

  • Donald Olsen says:

    Thanks, I get it now.

  • Doris says:

    How long does it take to cook frozen ear corn? I’ve read that frozen takes longer than fresh.

    • Hi Doris. I’ve never tried pressure cooking frozen corn on the cob, but I can’t imagine it would take that much more time than fresh, because the part you eat, the niblets, are all on the surface of the cob and would defrost first. I wouldn’t bother defrosting the corn first, I’d just add an extra minute to the time under pressure and I should think that would more than compensate for the ears being frozen.

  • Doris says:

    That’s perfect, thanks!

  • Kristine A says:

    I am glad I stumbled upon this recipe while browsing the site of my friend. I agree with you that it is nicer to steam vegetables rather than boiling it. It preserves most of its nutritional value and colors are a lot more vibrant!

  • shylah says:

    I am curious, my pressure cooker has a knob on top that can be turned to steam. Do I put that to steam or leave it on pressure when I am steaming corn in it?

    • If I’m understanding correctly, your pressure cooker has a straight steam function. You’d want to leave it on “pressure” so that your machine actually builds up the pressure to cook the corn faster.

  • shylah says:

    Thank you. As I had not received a response when I made my corn the other night, I used the steam function and turned the knob on top to steam as well. It still pressurized and cooked in 3 minutes. But I will try the pressure setting next time to see the difference.

    • Hmmm…perhaps I’m not understanding what the “steam” function is on your machine. Do you mind telling me what kind of electric pressure cooker you have? Maybe I can find the owner’s manual online and see what the difference is supposed to be. Then I could advise you better. Glad to hear your corn turned out well, regardless.

      • shylah says:

        I have a model 99740 cooks essentials What I am confused on in general is not only the steam button on the front but the steam know on top. When you have it on the steam setting on the knob it seems to be letting all of the pressure out. I looked in the downloaded manual but I still do not understand.

  • shylah says:

    I have a cooks essentials 99740. I have the owners manual downloaded but it is not real clear on the steam button and the steam vs pressure setting on the upper knob. I had thought I had used the steam setting on the knob the first time around but after playing with it I realized it was still on pressure even though I used the steam button on the front. I used it again but as I watched all the steam pouring out the top I did not think it would get pressure because that is what you do to release pressure. I am just confused now on the proper use so help would be greatly appreciated because I love steamed vegetables and knowing the proper knob and button settings would be great. Thank you

    • OK, Shylah, sorry it took me a while to find the instruction manual for your model online and then review it. It seems obvious to me after reading the owner’s manual that your model isn’t different from any other pressure cooker. There’s are two settings on the pressure regulator valve: the “pressure” setting for when you want to cook under pressure, which is what you used to make the corn per the recipe (even though you didn’t realize it at the time), and the “steam” setting, which is both the quick pressure release (for when you want to stop cooking under pressure quickly, as with the corn) and the steam setting is also if you want to steam vegetables, without cooking them under pressure. You were correct, when the machine is set to “steam” it will never come up to pressure, since excess steam is released from the machine. When your machine is set on steam the inside of the pot the pressure will not increase, it will always remain at the atmospheric pressure for your altitude, and it will steam whatever is in the pot just like you were steaming it on the stove, no difference.

  • kay says:

    do you know if corn has to be cooked before canning in power pressure cooker xl and how long it has to can for?

    • I’m afraid I don’t know the answer to your question, but I can tell you that you shouldn’t can anything in an electric pressure cooker: they simply don’t reach the temperatures that regular pressure cookers do, even when they get close. You should always use a pressure canner, which is specifically designed to reach the appropriate temperature.

  • shylah says:

    my reply does not seem to be posting I have a model 99740 by cooks essential. I am totally confused on the steam setting on the front as well as how, when, or if ever to use the steam on the knob on top. Using it seems to release the pressure.

    • Sorry Shyla, your question came through fine, I just hadn’t responded yet because it took quite a while to locate the manual and then I was still reading through it. You’re correct, using the steam setting does release the pressure on the machine. You’d want to use that if you wanted to steam vegetables without using increased pressure, just by steaming them just as you would in a pot on the stove. For some things, like large beef and pork roasts, whole chicken or chicken parts, you’d want to let the pressure release naturally, that is gradually, without moving the pressure release valve, because abrupt changes in pressure can cause the meat fibers to seize up and toughen. For things like hamburger and sausage, where the meat fibers have already been mechanically chopped up, you can go ahead and quick release pressure since the meat fibers have already been cut into smaller pieces. You might also want to quick release pressure for things like pasta, rice, eggs, etc., where the cooking times are very short and you could overcook them if you let pressure go down naturally.

      Hope this explanation makes sense. If you have any more questions or problems, feel free to contact me.

  • Carla says:

    I love this recipe. We cook corn twice a week. It take little time and is delicious. The corn is tender and full of flavor..

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