This instant pot corn on the cob is cooked on the steamer rack unlike traditional method where corn cobs are cooked into the water/milk on stove top. So no more standing and watching at the stove in summer season.
Traditionally it is made using desi makai (bhutta). It does not have sweet taste like american sweet corn rather has more of savory taste.
If you look at the traditional method of street vendors, they roast the corn cobs on the coal fire. At home we can replicate it by roasting them on direct gas flame or grill them on your outdoor grill. But today we are cooking corn on the cob in pressure cooker.
Cooking them in instant pot is easiest thing ever and you don’t have to take the stove or grill heat in this summer.
Once cooked, a thick layer of butter is made on the corn cob. Then lime wedge is dipped into the spice blend and rubbed on the corn cob. Lastly a generous sprinkle of cilantro will add more flavor and appetizing look.
Speaking of spice blend, it is made from chili powder (or paprika), salt, ground cumin and black pepper powder.
- Taste & Texture: Buttery, intensely complex flavored corn on the cob with soft, juicy, plump kernels.
- Pros: Quick to make. You can cook double or triple the amount.
- Cons: missed charred flavor like grilled or fire roasted corn on the cob.
Tips for Instant pot corn on the cob:
- If the cob doesn’t fit into the instant pot then break into half and use.
- You may need to break into half all of the cobs, if using more quantity. So they can fit better in the pressure cooker.
- If making for larger groups or gathering, make double or triple the amount. Still the pressure cooking time stays same. Only it takes little longer to come to pressure.
- If you have leftover, store in airtight container and keep them in fridge. Use within 2-3 days.
- Make it vegan: skip the butter or use vegan butter or margarine.
- Instead of this spice blend, use chaat masala
- After applying butter, you can apply green cilantro mint chutney.
Instant pot Corn on the cob (Indian street style)
- 4 Corn cobs fresh
- 2 cups Water
- 2 tablespoons Butter softened at room temperature
- 1 teaspoon Red chili powder (or paprika)
- 1 teaspoon Ground cumin
- 1 ½ teaspoon Salt
- ½ teaspoon Black pepper powder
- 1 Lime or Lemon (cut into wedges)
- 2 tablespoons Cilantro or coriander leaves finely chopped
Making Indian street style Instant pot corn on the cob:
- Add 2 cups of water in instant pot liner and put the steamer rack.
- Arrange the corn cobs on the steamer rack.
- Cover the instant pot with lid, set valve to sealing position. Pressure cook on manual (high) for 2 minutes.
- Then do QPR (quick pressure release). Once pin drops open the lid and remove the corn cobs.
- Apply butter all over the cob using pastry brush.
- Take one lime wedge, dip into the spice blend. Rub all over the cob surface. While rubbing, lightly squeeze the lime to get its flavor.
- Sprinkle finely chopped cilantro and lightly pat it so they stick to the kernels.
Pint it for later: