One of the best foods is crisp sweet buttery corn on the cob. I have boiled the corn grilled it in the husks, and steamed the corn. I recently discovered a new way to prepare corn on the cob, in the pressure cooker.
To be honest I just started with my pressure cooker. The are a number of benefits you get from using a pressure cooker. First is that for many meals that require multiple pots to make can be made as a one pot meal in the pressure cooker. Which means less mess and more importantly for our family less dishes to do.
Secondly most of the new electric pressure cookers like the Instant Pot or the Power Pressure Cooker are multi use tools. The one I have is a Cook’s Essentials that can be used to brown meat, used as a stew pot, a stock pot, a slow cooker and a pressure cooker.
Number three is nutrition. There have been studies that have shown that the longer you cook things especially vegetables the more nutrients you cook out. Using a pressure cooker helps keep those water-soluble vitamins and minerals from being cooked out.
Speed is next. On average pressure cookers cook most foods about 70% faster. That means less time in the kitchen and also less energy being used which in turn means saving money.
The most important benefit for me is flavor. The faster cook allows those veggies to stay crisp, the superheated steam allows the meat to stay juicy and moist. Overall you’ll also be surprised by how much flavor is saved and intensified by using the pressure cooker.
Now I am going to be honest making corn on the cob in the pressure cooker does not save anytime but it will bump up the flavor. I have tried this with both fresh in season corn and the bagged corn on the cob you can find in the freezer section and surprisingly both give great flavor and crisp snap from the kernels, obviously the fresher the better but when you want delicious corn out of season the frozen will fill the bill.
There really is not much to this recipe or process. In the bottom of your pressure cooker add 1 cup cold water, 1/2 teaspoon coarse salt and 2 tablespoons butter. The salt and butter will infuse the flavor into the corn as it steams in the liquid.
Then layer your corn in the pressure cooker like you are building with Lincoln Logs.
Close up and secure the lid of your pressure cooker and cook on High pressure for 2-3 minutes with quick pressure release. Now depending on your machine the time it takes to come up to pressure may vary, mine takes about 10 minutes to come up to pressure so my total cook time is about 12-15 minutes.
After the pressure has been released carefully open the lid holding the back edge of the lid up at an angle over the pot, so any hot water drops back into the bowl and any residual steam keeps away from your face.
Using tongs remove the corn and plate with your favorite main coarse or just eat the corn as the main dish. Yes I have done that a few times.
- 1 cup cold water
- 1/2 teaspoon coarse salt
- 2 tablespoons butter
- Husk and clean corn
- add water butter and salt to pressure cooker
- layer corn with space between the ears of corn
- Close up and secure the lid of your pressure cooker and cook on High pressure for 2-3 minutes with quick pressure release
- After pressure is released open lid away from you
- remove and enjoy buttery crispy corn