Mexican Corn On The Cob

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Pressure Cooker Corn on the Cob

Pressure Cooker Corn On The Cob


SERVES 4 to 6 – Cooker: 5- to 7- quart – Time: 4 minutes at HIGH pressure

  • 4 to 6 ears fresh corn
  • 1 cup water
  • 1 tablespoon good-quality extra virgin olive oil per ear of corn
  • salt and freshly ground black pepper


  1. Husk the corn by removing the husk and the silk from the ears of corn
  2. Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each bit of silk with your fingers) will remove every strand of silk
  3. Cut or break the larger ears of corn in half
  4. The size of your pressure cooker will determine how large the pieces can be
  5. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
  6. Add the water
  7. Arrange the corn in the steamer basket on their sides in layers
  8. The water should not touch the corn
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 4 minutes
  13. Remove the pot from the heat
  14. Open the cooker with the Quick Release method
  15. Be careful of the steam as you remove the lid
  16. Transfer the corn to a serving platter
  17. Drizzle 1 tablespoon of oil over each ear, then sprinkle with salt and pepper
  18. Cover with a damp clean dishcloth until serving if you are serving warm or room temperature

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