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I’m originally from Iowa, which means I know a bit about corn and the many ways it can be served. On the cob, in a cup, roasted, fried, grilled, boiled, and of course, baked in a casserole. However, I’ve never heard of corn cob wine. That is, until now. I’m game for trying anything once, especially when the Instant Pot is involved! I bet this is one Instant Pot recipe you haven’t tried yet. Let’s see how it’s done and what the final product tastes like!

Via YouTube/emmymadeinjapan

Start by cutting all of the corn kernels off of the cob. You can try out this nifty hack for catching those pesky little kernels – place the corn cob in the middle of a bundt pan and then slice straight down. The pan will not only catch the corn, but it will help you keep a tight grip on the cob for easier cutting.

Once the corn is separated from the cob, go ahead and pour it into ziplock bags and store in the freezer for fresh corn during the winter months. Then, return to your corn cobs. Place them into the Instant Pot and pour in water until they are covered.

Via YouTube/emmymadeinjapan

Close your Instant Pot and set it on high for 10 minutes. Once the time is up, don’t use the quick release like you would for most Instant Pot meals. Instead, let the contents cool naturally and release pressure once things are at a lower temperature.

After things have cooled down a bit, remove and discard the corn cobs. Add four cups of sugar to the corn cob water, along with a regular yeast packet. This recipe is so interesting because usually, you have to use special wine yeast. I guess corn isn’t as pretentious as grapes.

Via YouTube/emmymadeinjapan

Stir in the sugar and yeast and let them dissolve naturally into the warm corn water. Yum, doesn’t warm corn water sound delicious? When everything is dissolved, go ahead and strain the mixture to filter out any remaining corn pieces.

The last step is to pour the wine into sterilized jars and cover with a cheesecloth. This will help aerate the wine and release the gasses that naturally occur during the fermentation process.

Via YouTube/emmymadeinjapan

The recipe says to store the wine in a cool dry place for 9-10 days, but as Emmy will tell you in the video below, she thinks it needs longer than that for the wine to fully ferment. One way you can tell if your wine needs more time, is to look closely at the meniscus and see if there are any bubbles still popping up to the surface. If you see bubbles, give your wine more time. Bubbles mean the yeast is still eating away at the sugar.

So. Now your wine is all done. How does it taste? Well, according to Emmy, it actually tastes more like beer! That actually makes sense since corn is a grain (well, mostly. Whole corn kernels are considered vegetables, while popcorn is actually considered to be a fruit! Sorry, my Iowan is showing). So, grains plus regular (not wine) yeast, and sugar are all the ingredients for a nice beer, but not necessarily a good wine. Try it out for yourself and see what you think!