Ingredients
1 c. water
2 to 6 ears corn, shucked
Butter, for serving
Kosher salt, for serving
Preparation
Step 1Place trivet in Instant Pot and add water. Place corn on top of trivet, arranging in a perpendicular direction if layering.Step 2Lock lid and set to Pressure Cook on high for 2 minutes.Step 3Let Instant Pot naturally release for 2 minutes, then follow the manufacturer’s guide for quick release. Be sure to wait until cycle is complete before unlocking and removing lid.Step 4Let cool slightly, then serve with butter and salt if desired.
You won’t get the nice char marks or smoky flavor as you would from grilled corn on the cob with the Instant Pot method, but you will get to keep all the sweetness in the kernels instead of having it boil away into the water. Serve it while hot with a quick brush of butter and some salt and you’ve got a classic keeper on your hands. Hot tip: If you like drinking corn-infused water, keep your husk and silk and lay them beneath the trivet so they can steam alongside the corn. Consider it a bonus treat! If you’ve made this recipe, be sure to drop us a comment down below and let us know how you liked it!
