Easy Instant Pot Corn on the Cob
User Reviews
5.0
15 reviews
Excellent
Easy Instant Pot Corn on the Cob
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No more waiting for the water to boil with this recipe for Instant Pot corn on the cob!
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Ingredients
- 6 ears of corns de-husked
- 1 cup (237ml) water
- optional flavorings: lime zest, chopped cilantro, salt , chili powder, queso fresco
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Instructions
- Add water and then the trivet to the bottom of the Instant Pot insert.
- Place the first 3 ears of corn on top of the trivet. Then stack the other 3 on top and perpendicular to the bottom row (facing opposite direction).
- Put the lid on the Instant Pot and turn the valve to the sealing position. Set to manual / high pressure for 3 minutes. When done, perform a quick pressure release.
- Remove corn, top with the flavorings of your choice, and serve.
Notes
- Do make sure to perform a quick pressure release to avoid mushy, overcooked corn.
- If making for the kids, cut the cobs in half before cooking to better fit those smaller hands.
- After cooking the corn, pour out the water and melt a stick of butter inside the Instant Pot. Then drizzle or brush the melted butter on top of your corn before serving.
- Storage - refrigerate for up to 5 days.
- Without the addition of toppings, there are 0 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Sodium
15mg
(1%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
170IU
(3%)
Vitamin C
6.1mg
(7%)
Calcium
2mg
(0%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 15mg | 1% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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