Corn On The Cob With Olive Oil And Italian Herbs (Instant Pot)
Corn on The Cob, quick, easy, and packed with flavor. Cook in the Instant Pot to save time, and don't heat up the kitchen!
Servings: 8 servings
- 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
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!
Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 6.4mg | Calcium: 15mg | Iron: 0.8mg