Posted by: lornasass | June 21, 2012


I have very fond memories of steaming unhusked corn in the microwave.  It was easy, convenient, and an absolutely reliable technique for maximizing corn’s delicious flavor. 

But last year I decided to put my microwave to rest, having read enough to convince me that nutrients are destroyed when food is cooked in that strange little box.

So, when pressure cooker devotee Rita Yaezel wrote me about using the same basic technique in the pressure cooker, I was delighted.  Here are Rita’s thorough instructions.  Thanks Rita!


(Developed in a 7-quart Kuhn-Rikon stovetop pressure cooker.)

Using this method, the husks will easily pull off the corn along with all of the
silk! Pristine, super-flavorful, corn-on-the-cob with no messy husking and no
scrubbing to remove the silk!  How easy can corn-on-the-cob get?  The timing below
should work for any number of ears.

Credit:  My adaptation for the pressure cooker is inspired by Ken’s charming and
inventive video for microwaved corn: “Shucking Corn–Clean Ears Every Time
Thanks, Ken, for the inspiration!


1 to 6 whole ears of corn in the husk (as purchased), outer first layer of leaves
removed for cleanliness sake, stems trimmed 1/4- to 1/2-inch from cob, and pointed
end trimmed to about 1 inch from end of cob

1 cup water, for the cooker


1. Insert rack into a 4-quart or larger pressure cooker and add the 1 cup water.

2. Place prepared ears of corn on the rack of the cooker, criss-crossing them if
possible, but it’s not absolutely necessary.  (My Kuhn-Rikon 7-quart pressure cooker
will just barely hold 6 large husk-on ears of corn.)

NOTE FROM LORNA:  you can also stand the ears upright; trim them as needed to fit, and be sure they are not blocking a vent or the pressure cooker regulator.

3. Seal the lid and bring to high pressure.

4. COOK at high pressure for 3 minutes for crisp kernels or 4 minutes for
crisp-tender kernels.

5. Use a Quick Pressure Release (cold water release for stovetop cookers) and
carefully remove the lid.

6. Remove corn from cooker with tongs.  When cool enough to handle, cut off the stem end of each ear at its widest point close to the stem.

7. Hold the ear by its husk at the pointed end and shake gently until the ear slides
out of the husk…pristine, totally naked, without any silk attached, and ready to

8. Serve plain or slathered with butter, aïoli, or anything else you love to serve
with corn-on-the-cob.



  1. Please forgive a question about black bean on this recipe post, but I’ve searched your site and others and can’t find a solution. I have your Pressure Perfect cookbook and I love it. I’m fairly new to pressure cooking, so maybe my problem is more a trial and error type of thing. I’m having a hard time getting black bean right. I like to pre-soak my beans overnight, and this morning I decided to cut the cooking time even more since my last attempt. I used High pressure (as indicated in your book), cooked for 7 minutes (since my last attempt was so mushy) and used Natural Release (as indicated in the book). They are still mushy. Can you tell me what I’m doing wrong? Other beans (except chickpeas – I’ve perfected those) have also turned out mushy. Thanks so much!

    • Hi Mindy: Bean cooking times are somewhat unpredictable. It sounds like you have mighty fresh dried beans plus you are pre-soaking them, so I suggest that you cook the beans for 1 or 2 minutes under pressure, then let the pressure come down naturally (equivalent to about 4 minutes under pressure), then finish them off by simmering covered. This way you’ll have control over the texture of the finished beans. Let us know how it goes. Happy cooking! Lorna

  2. My pressure cooker didn’t come with a rack. How do I know what kind to buy? Is there a way to imporvise one? I only want to make 2 cobs at a time – do I really need one?

    • Yup, it’s fine to cook the cobs w/o a rack. Enjoy!

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