You know, there’s something downright magical about corn on the cob. I remember those summer barbecues—everyone gathered around, butter running down their fingers, and the sound of chomping. Now, I’ve found a way to capture that summer bliss all year round, thanks to my trusty Instant Pot. Seriously, who knew this kitchen gadget could make corn so delightful?
Why You’ll Love This
I whip this up when I’m short on time but still want a touch of flair (because who doesn’t need a little flair?). My family goes bonkers for this recipe—it’s probably the sweet honey butter, let’s be honest. And hey, I used to dread boiling corn, but this method is a breeze—no more waiting for ages for the water to boil!
Ingredients
- 4 ears of corn, husked (sometimes I keep a bit of husk on for fun!)
- 1 cup of water
- 2 tablespoons butter (or margarine in a pinch)
- 1 tablespoon honey (I sometimes cheat and use maple syrup—shh!)
- Salt, to taste
Directions
- Begin by placing the steam rack at the bottom of your Instant Pot. Add a cup of water, just enough to steam the corn nicely.
- Place the corn on the rack. Stack them crisscross if needed (makes it feel like a game of Jenga!).
- Seal the lid, set to high pressure for 2 minutes. Yes, just 2 minutes! It’s like magic, I tell you.
- While it cooks, melt the butter in a small pan and stir in the honey. This is where I usually sneak a taste—yum!
- Once the timer beeps, quick-release the pressure. Be careful—it’s a steam facial you didn’t ask for!
- Brush the honey butter over the hot corn. Sprinkle with salt. Voilà!
Notes
You might find the corn comes out a little softer than boiling, which I actually love, but if you prefer firmer, just release the pressure a bit sooner. Oh, and don’t worry if it looks a bit messy when you’re slathering on that honey butter—it should!
Variations
- Try adding a dash of smoked paprika to the butter for a smoky twist.
- Once, I attempted a garlic version which was… interesting. Not my finest hour.
Equipment
If you don’t have an Instant Pot, no worries—I’ve used a regular pressure cooker before, just keep an eye (and ear) on it!
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love pairing this with grilled chicken or a fresh salad. Sometimes, I just eat it as is, standing by the kitchen counter. No judgment here.
Pro Tips
I once tried rushing the quick-release step—bad idea! Let it take its time, or your corn might come out a bit too chewy. Live and learn, right?
FAQ
Q: Can I use frozen corn?
Absolutely, just add an extra minute to the cook time. (It’s pretty handy when you’re out of fresh corn!)
Q: What if I don’t have honey?
No problem. Maple syrup, as I’ve mentioned, works a treat. Or even brown sugar if you’re in a real pinch.
Q: How do I know if the corn is done?
If it’s steaming and soft when you poke it with a fork, you’re good to go. A little taste test never hurt anyone!
