I love corn on the cob. Done right it is a delight. Grilling out in summer time is accentuated by a bowl of steaming hot, golden yellow corn. I find it a bit of a pain to make, however. In the past, I’ve either soaked it while in the husk and put it on the grill (tasty) or boiled it in a bowl of water. The latter is my least favorite way to prepare it, adding humidity and heat to a house that’s already struggling to keep cool.
Enter the Instant Pot. I ordered mine during some internet sale event (Black Friday/Cyber Monday-ish?), after hearing that it was the next best thing since bread was sliced. I love my crockpots, and wasn’t thinking I’d be getting rid of them, or replacing them. Instead I thought this might be another helpful appliance to add to my arsenal.
Without writing an essay on it, I’ll just say it’s like a crockpot microwave. At least that’s what I use it for — its ability to speed things up when time is of the essence. But this isn’t about the Instant Pot, it’s about making some delicious corn quickly.
Here’s how it goes:
INSTANT POT BEER CAN CORN ON THE COB
12 Cobs of corn (this will depend on what size pot you have, I have 8 qt.)
1 Can of beer
2 tsp. Seasoning (you can use seasoning salt, Old Bay, Tony Chachere’s, seasoning salt…)
1 Stick of butter
Shuck corn and break cobs in half; stack on top of the trivet in your IP. Sprinkle with 1 tsp. of seasoning and pour 1 can of beer over (you can sub with stock or water if you don’t want beer). Set your IP on high pressure for 5 minutes. Use quick release at the end.
When it starts to cook (you have 5 minutes, if you’re paying attention), melt the stick of butter in a pot and add the other teaspoon of seasoning. Once the lid is ready for removal on the IP, pour the butter over top of the cobs.
Play around with the seasonings to your liking.
IF YOU WANT TO ADD SHRIMP… Do everything the same, but set the IP for 4 minutes, QR, open and add uncooked frozen shrimp, set IP for 1 minute, QR.
PS: Again… did anyone else think Instant Pots were called Insta-Pots?