Instant Pot Milk and Honey Corn on the Cob is a Southern side dish that takes your corn to another level! Enjoy this tasty corn on the cob recipe at your next barbecue, or any time you want some sweet, buttery corn on the cob!
Instant Pot Milk and Honey Corn on the Cob
Corn is so delicious! I remember eating it raw, right off the stalks when I was a kid! Mom would boil up a pot of salty water and in those sweet ears would go! As a former Southerner, she had ways with corn!
One of my favorite ways was the Milk and Honey Corn on the Cob she made in her big pot! We couldn't wait to chomp down on those buttery sweet cobs of corn.
We got to have some of the pot likker (leftover milky corn water) to drink as a treat.
I like to save it and make a chowder out of it. So delicious! If you end up using the Creole seasoning, try cooking grits in that liquid gold! So good!
Can I Use Frozen Corn?
Yes, it will take the pot a little longer to reach pressure. Also, the corn may come out a little softer than fresh. But it's a great way to make frozen corn taste better!
I have a 3 qt Pot. Can I Still Make this Recipe?
Yes you can! Cut the ears of corn in half. Use half the amount of everything else and add as many of the half-ears of corn that will fit.
I haven't done this in my 3 qt, but my educated guess is that you can get at least 4 ears of corn (8 halves) in there!
This sounds Wonderful, but what if I want a non dairy option?
If you don't do milk, I suggest trying my other Instant Pot Corn on the Cob recipe. It's really simple, so you can jazz it up however you like!
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If you make this pressure cooker Milk and Honey Corn on the Cob, leave a comment below and let me know how you liked it! Thank you!
Instant Pot Milk and Honey Corn on the Cob is a Southern side dish that takes your corn to another level! Enjoy this tasty corn on the cob recipe at your next barbecue or party!
- 4 cups Water
- 2 cups Whole Milk
- 1 stick Salted Butter (½ cup)
- 2 tsp Salt (omit if using Creole seasoning)
- ⅓ cup Honey
- 2-3 Tbsp Creole or Cajun Seasoning (optional) (I like Tony Chachere's)
- 6-8 ears Corn, shucked
Place the inner liner in the pot. Pour the water and milk into the pot.
Turn on the Sauté setting (to start warming the liquid).
Slice the butter into several pieces and add them to the pot.
Whisk in the salt.
When the liquid is warm, whisk in the honey and stir until it dissolves.
Stir in the Creole seasoning, if using.
Cover the pot and let the liquid start to simmer.
Carefully add the corn to the pot.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). This will help the foam subside a bit.
Turn the steam release knob to the Venting position to do a Controlled Quick Release of the steam/pressure. That means to release the pressure in short bursts until you can be sure none of the liquid spews out of the steam vent with the steam.
When the pin in the lid drops back down, open the lid.
Serve the corn from the pot using tongs.
Garnish as desired.
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Doesn’t the milk curdle? Or, does the additional water and other ingredients stop that from happening?
I haven't had that happen.