Today I bring you one of my very favorite recipes, corn on the cob made with olive oil and Italian herbs. I learned this recipe about 8 years ago, and after making it that one time I never went back. Cooking the ears of corn with olive oil and herbs adds so much flavor! It really is a must-try recipe.
Corn Cobs In The Instant Pot
Before I got the Instant Pot, I would do this recipe using a large skillet. Add enough water to come halfway up the sides of the corn, add the oil and herbs to the water, and let it simmer. As the corn is rotated, they get coated with the olive oil and herbs. I cook it until the water boils away (keeping an eye one it so it doesn’t brown). That system worked a treat, but I wanted a simpler version, one that doesn’t require standing over the stove keeping an eye on things (and heating up the kitchen!) Enter the Instant Pot. Just like with my caramel sauce recipe, the Instant Pot saves time and simplifies the process!
In this recipe, the ears are sprinkled with the olive oil and herbs, and then stacked in the pot. Cook for 2 minutes, and done! Perfectly steamed, and the pressure cooker infuses the kernels with the olive oil and spices. It couldn’t be easier!
Choose The Best Olive Oil
To say we are lovers of olive oil in our house doesn’t begin to describe it. We are fortunate to live in an area where olives grow, and our farmers markets always have at least three stalls with people who’s life’s passion is olive oil. My BF Trilo has really embraced this love for olive oil, and have learned more than I will ever know about why you use this oil over that for cooking or dipping. He is less interested in its many health benefits (but seriously, olive oil is good for you), and says that for him it is all about the flavor.
According to Trilo, there are several different types of olive oil, and it all comes down to how they get the oil out of the olive. To make olive oil, olives get pressed to squeeze out the juice. As he puts it “they squish it out!” The first pressing is more flavorful, has lower acidity and is better for you than other types. The oil from the first pressing is considered virgin. It gets split into different types based on acidity and quality. Extra virgin olive oils are the best.
After that first pressing, it gets pressed again and again (nothing goes to waste), and from there it can be blended, get additives, and be further refined. Because of the additional processing, refined olive oils have a longer shelf life and a higher smoke point. Trilo’s recommendation is to use refined oil for higher temperature cooking, and the really good stuff for salads, dressings and sauces, and of course dipping chunks of really good bread.
Tip: For those large containers of Italian olive oil, I like to decant some into a small squeeze bottle to make it easier to use.
White Or Yellow Corn
When it comes to corn on the cob, I have a preference for white corn. I really believe either one is good, as long as it is in season. If possible, I prefer locally grown. You are assured that the crop is picked at the peak of its flavor, and as a bonus you support local farmers. Food that isn’t locally grown often gets picked before it’s fully ripe. That way it won’t spoil in transport across the country or globe. Personally, I prefer to wait for vegetables to be in season where I am. It’s novel to be able to get a veg out of season, but it’s rarely as flavorful in my opinion.
Ingredients
- 8 ears Corn on the Cob
- 1/4 cup Olive Oil extra virgin
- 1 Tbsp Oregano
- 1 Tbsp Basil
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- Sea salt
- Black pepper
Instructions
- Gather your tools and ingredients.
- Shuck the corn. Remove all husks and tiny hairs. Trim the ends of the ears so they will fit into the inner liner of your pot.Note: You can do as many ears as you can fit into your pot. I laid mine down, but you can also trim them to fit standing up. You can go without the trivet if they are standing upright.
- Lay the corn out on the tray, and sprinkle olive oil liberally over them. Sprinkle with all of the herbs, salt, and pepper.
- Roll the cobs around on the tray to coat them with all of the herbs and oil. Pick them up and rub the mixture into the cobs to make sure they are well coated.
- Put a cup of water into the inner liner of your Instant Pot. Place the trivet into the pot, and stack the ears on top of the trivet. (If you are standing the ears up, leave the trivet out.)
- Put the lid on the pot and close the vent. Cook on manual, high for 2 minutes. At the end of the cooking time do a quick pressure release by opening the valve carefully with a spoon.Note: do not do a natural pressure release. The corn will overcook.
- Remove the corn to a serving platter or tray. Serve hot with butter.
- Corn holders make handling the hot ears easier. Roll the ear of corn on a stick of butter and sprinkle with salt, if desired. Enjoy!
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