Try this recipe with the Chipotle Butter, or choose another flavored butter (see the variations on the facing page). This recipe can be used to cook fresh corn or frozen corn that has been defrosted. If the ears of corn are too large to fit into the steamer basket (you will have to do a little measuring), cut them in half and stack them. You can cook up to six full ears of corn (twelve halves) using this method. But it’s a fast process, so if you are serving a crowd, you can definitely keep on going, reloading the cooker after one batch is cooked. You can keep the corn warm in a warming drawer in your oven or in a slow cooker set on warm.
SERVES 4 TO 6
INGREDIENTS:
- 1 cup water
- 6 ears corn, ends trimmed, husk and silk removed
- Chipotle butter
INSTRUCTIONS:
- Pour the water into the pressure cooker and arrange the trivet and steamer basket in the bottom. Cut 6 pieces of aluminum foil large enough to wrap a whole ear of corn. Lay each ear in the middle of an aluminum foil sheet and spread with about 2 tablespoons of the butter. Wrap up the corn in the foil and put in the steamer basket. Lock the lid in place and cook at high pressure for 2 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the steamer basket and allow the corn to rest for 3 minutes. Remove the foil and serve the corn with the remaining 4 tablespoons of flavored butter.
