6 ears of corn, shucked at room temperature
1 cup of water
Pour water into instant pot and add trivet. Place shucked corn on the trivet, add lid and set to seal.
Set pressure cook for 3 minutes. It will take between 5 - 10 minutes to come to full pressure depending on the temperature of the corn and quantity.
Quick release once done.
Add your favourite toppings and serve.
Mexican Street Corn topping
2 tbsp cilantro, chopped
3 tbsp mayonnaise
1/4 tsp garlic salt
1/4 tsp chili powder
1 lime, quartered
1/2 cup cotija cheese, crumbled
Mix mayonnaise in a bowl with garlic salt and chili powder. Brush on corn cobs, sprinkle with cheese, cilantro & lime juice. Serve immediately.
Topping for 4 corn.
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