Pressure Cooker Corn on the Cob
Blue Ribbon Recipe
Why didn't we think of using our pressure cooker for corn? This makes cooking corn seriously easy. And, it turns out perfect. Crisp and juicy, just slather a bit of extra butter (if you want) plus a hint of salt and you have corn perfection. The Test Kitchen
- 4 to 6
- ears of corn, shucked
- 1/2 c
- water and 1/4 cup butter*
- *butter, any temperature, salted or unsalted
- 1/2 c
- extra water (if not using butter)
- 1 tsp
- sugar (option)
- no salt... it makes the corn tough
How to Make Pressure Cooker Corn on the Cob
- 3Close lid, turn and secure lid. Check that the pressure valve is in the right spot and plug in the pressure cooker. Set the manual timer to the number of minutes needed.
1 ear = 1 minute.
4 ears = 4 minutes
6 ears = 6 minutes and so on.
Add a little more water if you put more than 6 ears of corn on the cob. It takes mine about 1 to 2 minutes to heat before the pressure and timer kicks in with 4 ears of corn on on the cob.
- 4When the time is up, unplug machine and do the quick release (so the corn will not cook any extra)
Quick release on mine: turn valve to release pressure. Make sure that the steam (release) from this is not pointing in a direction that will cause a problem. This takes less than a minute and then when you see that there is no more pressure or steam coming from the valve, open and serve. If the lid will not open give it a few more seconds. The corn will be sweet (with the sugar), buttery and steamed and not soggy Season to taste!
- 5I set my pressure cooker on top of the stove on a flat grill when I am going to use it and before I release the steam, I turn on the overhead vent fan to remove the steam. Make sure that you do not turn any burners on that could ruin your pressure cooker!
No hot kitchen :o)