Corn on Cob "Kettle"- Pressure Cooker♥♥♥♥♥

By á-165742

Corn on the cob is best if bought fresh and cooked the same day. The sugar in the corn starts converting to starch immediately after it is picked. Cooking corn on the cob in a pressure cooker uses steam and pressure to quickly cook the corn while preserving the vitamins and minerals.

Ingredients

• 1 cup water
• 1/4 cup sugar
• 4 large ears fresh corn, husked
• 2 tablespoons butter or margarine
• 1 teaspoon salt

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Add the water and sugar to the pressure cooker, and then position a rack over water. Place ears of corn on rack as separated from each other as you have room (It's okay if they have to overlap.)

Cut butter into 4 equal pats and place one on each ear of corn. Generously sprinkle each ear of corn with salt. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 3 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and serve.

Note from Susan: I usually cook ears for 4 minutes.