Steaming Sweet Corn: Pressure Cooker Magic

Corn on the cob is a delicious treat, and pressure cooking is a great way to prepare it. It's faster than conventional cooking, and you only need to boil a small amount of water, making it a simple, fuss-free, and quick method. This technique also maximises nutrient retention compared to traditional cooking methods.

To pressure cook corn on the cob, start by removing the husks and silk from the corn. Then, add water to your pressure cooker and place a trivet inside. You can stack the corn on the trivet or use a steamer basket to ensure even cooking. Close the lid and cook at high pressure for 1-5 minutes, depending on how soft you like your corn. Finally, release the pressure and serve with butter, salt, and pepper, or your favourite seasonings.

How to prepare corn for pressure cooking

Selecting Corn

The freshest corn will give the best results. Look for corn with a bright green, tightly wrapped husk. The corn silk should be soft, moist, and slightly sticky, with a light golden pale colour. The kernels should be bright, plump, milky, and tightly arranged in rows.

Storing Corn

Ideally, corn should be cooked and consumed on the day it was picked. If you're not cooking it right away, store it in the refrigerator with the husks still on to protect its flavour.

Preparing Corn for Cooking

Before cooking, remove the husks and silk from the corn. Start at the tip and pull off as much of the silk as possible. Rinse the corn to remove any lingering strings. You can cut the corn into halves or thirds if you need to fit it into your pressure cooker.

Cooking Corn

Place a trivet or steamer basket in the pressure cooker and add water—usually 1 to 2 cups, enough to cover the bottom of the pot. Place the corn on the trivet or steamer basket. Close the lid and turn the venting knob to the sealing position. Cook at high pressure for 1 to 5 minutes, depending on how soft you like your corn. Once the floating valve drops, open the lid carefully and serve the corn immediately.

How to cook corn in the pressure cooker

Ingredients:

• Fresh corn on the cob
• Water
• Salt (optional)
• Butter (optional)
• Lemon (optional)

Method:

• Start by removing the skin and silk from your corn.
• Pour 1-2 cups of water into your pressure cooker and place a trivet inside.
• Stand the corn upright on the trivet. If the corn is too tall, you can snap it in half and stand each end in the cooker.
• Close the lid of the pressure cooker and cook for 1-5 minutes at high pressure.
• Once the time is up, carefully release the pressure and open the lid.
• Serve the corn hot with butter, salt, and pepper, or your favourite seasonings and sauces.

Tips:

• If you want to keep the corn warm after cooking without overcooking it, leave it in the closed pressure cooker until you are ready to serve.
• For salted corn, add salt to the water in the pressure cooker.
• You can also cook corn in the husk by cutting off the ends and removing a few layers of the husk. Place the corn in the pressure cooker with enough water to cover it completely, add salt, and pressure cook for one whistle on high, then leave on simmer for 15 minutes.

How to serve corn after pressure cooking

Once your corn on the cob is ready, carefully open the lid of the pressure cooker. You can serve the corn as a whole cob or cut the kernels off the cob and serve them in a bowl.

The best way to serve corn on the cob is with a generous helping of butter, salt, and pepper. You can also add your favourite seasonings or sauces.

• Olive oil, parmesan cheese, and lemon juice
• Cheddar cheese and bacon
• Mexican Street Corn (Elotes)
• Taiwanese Street Corn
• Lemon butter and parmesan cheese
• Bacon-wrapped corn
• Coated with crushed Doritos and drizzled with nacho cheese
• Mexican Street Fair corn, aka Elote, made with crema mexicana, queso fresco, cilantro, and lime

How to store corn before and after cooking

To store corn before cooking, it is best to keep it in its husk. If you are cooking it within a few hours of purchase, you can store it at room temperature. Otherwise, it is best to refrigerate it inside the husk and tightly wrapped in a plastic bag.

Ideally, you should cook and consume corn on the day it was picked. However, if you have leftover corn after cooking, you can wrap it in plastic and freeze it right on the cob. When you are ready to eat it, transfer the frozen corn to a steamer basket, add a cup of water to the pressure cooking pot, and steam the corn until it is warmed through. You can also cut the kernels off the cob and freeze them.

How to select corn for pressure cooking

When selecting corn for pressure cooking, there are several factors to consider to ensure you get the best results. Here are some tips to help you choose fresh and tasty corn for your next pressure-cooked meal:

• Husks: Look for corn with bright green, fresh-looking husks that are tightly wrapped around the cob. Avoid corn with dry, brown, or yellow husks, as this could indicate that the corn is not fresh.
• Kernels: Choose corn with bright, plump, and milky kernels that are tightly arranged in rows. This indicates that the corn is juicy and fresh.
• Corn Silk: The corn silk, or the "tassels," should be light golden pale, soft, moist, and slightly sticky. Avoid corn with dry or brittle silk, as this may be a sign of old age.
• Stems: Check the stems of the corn, where it was broken off the stalk. If the stem is already brown, it's likely not fresh. Look for corn with moist stems.
• Feel: The corn should feel solid and firm underneath the husk. You should be able to feel the individual kernels when you press on the cob. Avoid corn with soft spots or missing kernels, as this could be a sign of insect damage.
• Aroma: Fresh corn should have a sweet and pleasant aroma. If the corn has an unpleasant or strong odour, it may not be suitable for pressure cooking.
• Source: Try to buy corn from a local farmer's market or a trusted grocery store with high turnover. Corn that is freshly picked and locally sourced is more likely to be tasty and juicy.

Remember, when it comes to corn on the cob, freshness is key. The best corn for pressure cooking is the freshest corn you can find. Avoid corn that has been sitting out in the sun or has been pre-shucked and packaged, as this can affect its flavour and texture. With these tips in mind, you'll be sure to select the perfect corn for your next pressure-cooked meal!

Frequently asked questions