Steam up your summer corn on the cob with buttery, creamy goodness.
4 ears corn on the cob (fresh or frozen)
1/2 cup water
1 cup heavy cream, half & half or milk
1 Tbsp sugar
1/4 cup butter
1 tsp sea salt
- Add corn, water, cream or milk, sugar, salt and butter to pressure cooker cooking pot.
- Lock on lid and close pressure valve. Cook on High Pressure for 1 minute.
- When beep sounds, wait 10 minutes and then release the rest of the pressure.
- Keep Instant Pot on “Keep Warm,” and let the corn sit in the glorious liquid until ready to serve. The longer the corn sits in the warm liquid, the more flavor is infused into the corn.
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