Pressure Cooker Corn on the Cob

By zircon50

PRESSURE COOKING TIP: Add a few tablespoons of butter, and the recommended amount of coarse kosher salt, to the cooking liquid in the bottom of the pressure cooker pot. The pressure cooker will not only melt them, but infuse the corn niblets with hot salt and butter as it cooks the corn ears.

Ingredients

• Corn on the cob
• 1/2 teaspoon coarse kosher salt
• 1 cup of cold water
• Several tablespoons of butter (optional)

Preparation

Step 1

1. Clean and shuck the corn, removing the silks and husks. If you have trouble removing all the corn silk, try a Corn Brush.

2. With a good sharp chopping knife, cut off the stem ends of the corn, and any tips that are damaged, missing corn, or blemished. Put the corn cobs in the pressure cooker to make sure they fit without reaching above the limit line in the pot. Adjust as necessary, either by trimming off a bit of the tip, or by cutting the ears in half.

3. If you’re only cooking a few ears, you can lay the corn on its side on top of the vegetable steamer. If you’re cooking more, omit the vegetable steamer, and stand the corn cobs at an angle in the bowl, with the tips at the top. Add the water and coarse kosher salt. (Optional: add several tablespoons of butter to the cooking water.) Pressure cook at HIGH PRESSURE (10 PSI) for 2 – 3 minutes using QUICK RELEASE. (If you have a stovetop pressure cooker, you would remove the cooker from heat, and run it under cold water in the sink to speed pressure release.)

4. When pressure is released, remove the lid, holding it at an angle over the bowl to allow any hot water to drip back into the pot. Cooked corn will have darkened in color slightly.

5. Remove the corn ears from the pressure cooker with your tongs. Insert Corn Holders into each end of the corn. Serve immediately with a pat of butter, salt, and optionally, pepper.