Steaming Sweet Corn: Pressure Cooker Perfection

Corn on the cob is a tasty treat, and cooking it in a pressure cooker is a quick and easy way to prepare it. The process is simple: first, remove the husks and silk from the corn. Then, add water to your pressure cooker and place a trivet or steamer basket inside. Next, place the corn on the trivet or in the basket, close the lid, and set the timer for 1-2 minutes. Once the timer goes off, carefully release the pressure and open the lid. Finally, serve the corn with your desired toppings, such as butter, salt, and pepper.

How to steam corn in the husk

Ingredients:

• Corn on the cob
• Water
• Butter
• Salt
• Pepper

Utensils:

• Pressure cooker
• Trivet

Method:

Steaming corn in the husk is a great way to cook corn on the cob with minimal fuss and mess. It also saves time and keeps the corn hotter for longer, making it perfect for outdoor parties!

First, you'll want to cut off the tops and bottoms of the corn and remove 2-3 layers of the husk. This will help the corn cook more evenly and fit better in your pressure cooker. If you want to cut the corn into smaller pieces, you can also cut the cobs in half or into thirds.

Next, pour 1-2 cups of water into the inner pot of your pressure cooker. Place a trivet in the pot, then add your corn on the cob. You can cook as many ears of corn as will fit in your pressure cooker, but be sure not to crowd them too much so that the steam can cook the kernels evenly.

Close the lid of your pressure cooker and turn the valve to the sealing position. Set the pressure cooker to high pressure and cook for 2-4 minutes, depending on how soft you like your corn.

Once the time is up, do a quick pressure release and carefully open the lid. Use tongs to remove the corn from the pressure cooker and place it on a serving tray. If you're not serving right away, you can cover the corn with foil to keep it warm.

Finally, peel back the husks and dress the corn with butter, salt, and pepper to taste. Enjoy!

How to dress up steamed corn

The Classics:

• Butter, salt and pepper: This classic combination is a great way to enhance the flavour of steamed corn without overwhelming its natural sweetness.
• Buttered Bread: Spread a thick layer of butter on a piece of plain white sandwich bread and roll the steamed corn over it. This ensures each kernel is coated and also gives you a tasty treat at the end!

The Cheesy:

• Parmesan Cheese: Sprinkle steamed corn with parmesan cheese and a squeeze of lemon juice. Alternatively, combine parmesan with olive oil and lemon juice and brush over the corn.
• Cheddar Cheese: Spread mayonnaise on steamed corn and roll in grated cheddar cheese. Top with crumbled bacon for an extra indulgent treat.
• Queso Fresco: Combine crumbled queso fresco with sour cream, chili powder, lime juice, and a pinch of cayenne pepper. Dollop this mixture onto steamed corn and sprinkle with more queso fresco.
• Goat Cheese: Mix softened butter with goat cheese crumbles, fresh thyme, and season with black pepper and salt. Spread this mixture on steamed corn for a creamy, tangy treat.
• Cotija Cheese: For Mexican street-style corn or 'elote', spread a mixture of mayonnaise, sour cream, chili powder, and salt on grilled corn. Top with crumbled cotija cheese, a squeeze of lime, and some fresh cilantro.

The Spicy:

• Cajun-Style Corn: Saute onion and garlic in vegetable oil or butter. Add Cajun seasoning to the mixture and brush over steamed corn.
• Curry and Pistachios: Stir curry powder into melted butter and drizzle over steamed corn. Sprinkle with chopped pistachios.
• Chilli and Lime: Combine butter with chili powder and lime juice and brush over steamed corn.
• Old Bay Seasoning: Blend softened butter with minced garlic and Old Bay seasoning. Spread this mixture on steamed corn and sprinkle with more Old Bay and salt.
• Spicy Asian Glaze: Mix hoisin sauce, honey, soy sauce, and lime juice. Brush this mixture on steamed corn and sprinkle with sesame seeds and sliced scallions.

The Sweet:

• Maple Syrup and Mustard: Brush steamed corn with a mixture of maple syrup, Dijon mustard, and a pinch of allspice.
• Honey Butter: Combine softened butter with honey and salt and spread on steamed corn.
• Tuscan Blend: Mix softened butter with dried Italian herbs such as rosemary and sun-dried tomato. Spread this over steamed corn for a taste of Tuscany.
• Jamaican Sweet Corn: Prepare a mixture of mayonnaise, curry powder, grated ginger, cayenne pepper, cinnamon, and lime juice. Spread this on steamed corn and roll in toasted coconut for a taste of Jamaica.

How to pick the best corn for steaming

Steamed corn on the cob is one of the easiest and most delicious ways to cook fresh corn. But before you start steaming, you need to pick the best corn. Here are some tips to help you choose the perfect corn for steaming:

Check the Husk:

Look for corn with a bright green husk that is fresh and not dried out or brown. The husk should be tightly wrapped around the cob, and avoid corn with limp or overly damaged husks.

Examine the Silk:

The silk should be soft, moist, and slightly sticky, with a light golden pale colour. Darker silk is acceptable, but avoid corn with dry or brittle silk. The more silk, the better!

Feel the Weight:

A good cob of corn should feel heavy for its size, indicating that it is full of juice and sap. Light-feeling cobs have likely started to go starchy, so choose cobs that feel hefty.

Inspect the Kernels:

Look for bright, plump, milky kernels that are tightly arranged in rows. Avoid corn with discoloured or damaged kernels.

Check the Stems:

The stems (where the corn was broken off the stalk) should be moist. If they are brown, the corn is likely not fresh.

Remember, it is best to cook and consume corn on the cob the same day it was picked. But if you can't, remove the long stem and outer leaves, and store the corn in an airtight container in the refrigerator, with the husks intact to protect its flavour.

How to store corn before and after steaming

Storing corn correctly is essential to preserving its freshness and flavour. Here are some tips on how to store corn before and after steaming:

Before Steaming:

Ideally, corn should be cooked and consumed on the day it was picked. However, if you need to store it before steaming, follow these steps:

• Look for corn with bright green, fresh husks that are tightly wrapped around the cob. Avoid corn with dry, brown, or yellow husks.
• The corn silk should be soft, moist, and slightly sticky, with a light golden pale colour. Avoid corn with dry or brittle silk.
• Choose corn with bright, plump, milky kernels that are tightly arranged in rows.
• The stems (where the corn was broken off the stalk) should be moist. If they are brown, the corn is likely not fresh.
• Store the corn in an air-tight container in the refrigerator with the husks intact to protect its flavour and prevent moisture loss.
• If stored correctly, fresh corn can last for up to five to seven days in the refrigerator.

After Steaming:

• After steaming corn, it is best to consume it immediately. However, if you have leftovers, you can store them for later.
• Wrap any leftover corn cobs in plastic and freeze them.
• When you are ready to eat the frozen corn, transfer the frozen cobs to a steamer basket, add a cup of water to the pressure cooker, and steam the corn until it is warmed through.
• Start with a shorter cook time (around 1 minute) and adjust as needed to avoid overcooking.

How to cook corn in an Instant Pot

Ingredients:

• 4 ears of corn
• 1 cup of water (use 1.5 cups for 8-quart Instant Pot)
• Butter, salt, and pepper to taste

Method:

• Shuck the corn and remove the husks and silk.
• Pour the water into the Instant Pot.
• Place the metal trivet in the bottom of the pot.
• Set the ears of corn on the trivet, alternating the direction of each layer of corn.
• Close the Instant Pot lid and turn the steam release valve to the sealing position.
• Set the pressure cook time to 2 minutes at high pressure. The Instant Pot will take about 12-15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, quick-release the pressure by carefully turning the steam release valve to the venting position.
• When the steam finishes escaping and the pin drops down, open the lid.
• Serve the corn with butter, salt, and pepper, or your favorite seasonings or sauces.

Tips:

• You can fit up to 6 ears of corn in a 6-quart Instant Pot and up to 9 ears in an 8-quart Instant Pot.
• Remember to arrange the layers of corn in opposite directions in your Instant Pot.
• Trim the stalks if the cobs are too long to fit in the pot.
• Quick-release the pressure as soon as the cook time ends to prevent overcooking.
• Fresh corn is best cooked within 1-2 days but can last in the refrigerator for up to 3 days.

Frequently asked questions