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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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(On the Cob, Niblets, or Creamed versions)
Basic Process - Pressure Cooked Sweet Corn
1 Ear of fresh sweet corn per person (or two if hungry crowd)
1-2 Cups water
Optional seasonings: Savory, nutmeg, thyme, rosemary or tarragon
Strip off the outer layer of husks, but leave the inner leaves intact, covering the corn cobs. Trim off all but about 1 inch of the stem. If the husks are longer than the corn, trim off all but about 2 inches above the pointy end of the corn.
Put 1 to 2 cups water in the Pressure Cooker (each model varies). Sit a steamer basket, trivet, or rolled up foil balls in the bottom to keep the corn from touching the bottom of the cooker.
Optional: Add desired seasonings to water. The steam will embed a faint scent/flavor of the chosen herb into the corn.
Lay corn in the cooker, criss-crossing if desired. A 4 qt cooker should hold about 6 ears.
Cover and cook at pressure for 3 minutes for crispy kernels, 4-5 minutes for softer.
Use quick/cold water release and remove corn.
With oven mitt, hold corn and slice off stem and about 1/2 inch up the cob. With a few shakes, the corn will normally slide out of the husks, taking all the silk with it.
Slather with butter, etc, to taste!
NIBLETS Version
After removing corn from cooker and removing husks, using sharp knife, cut corn from cobs.
Place in bowl, at 1 Tablespoon unsalted butter. Add a dash of the same herb(s) used in the cooking water, if desired. Stir gently.
Salt and pepper to taste.
CREAMED Version
Start with 6-8 or more corn cobs; cook as above.
After removing corn from cooker and removing husks, using sharp knife, cut corn from cobs.
In a small sauce pan, melt 1/2 stick butter. Place 1/2 of corn kernels in the pan and using a potato masher or stick blender, mash/blend corn until all kernels are broken up and crushed.
Slowly add 1/3-1/2 C of heavy cream and a bit of sugar (1/2 tsp) and a dash of nutmeg (about 1/8 - 1/4 tsp).
Mix in remaining whole kernels and allow to simmer gently for a few minutes.
Pour into serving bowl, season to taste with pepper and salt.
(Makes approx 6 servings creamed servings.)
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