Corn on the cob is so delicious and such an easy veg to serve alongside a raft of dishes. Steak, bbq, fajitas, chips, chilli, burgers – corn on the cob does the trick. Last night I dished it up with good old bangers n mash and had three very happy children.
No preparation needed with this kitchen stalwart – just cooking. And with an Instant Pot barely any cooking either! When it’s super fresh and sweet just a couple of minutes of high pressure will do it but if it’s a little old then give it five minutes to make sure those tougher kernals are broken down.
Serve as they are or slathered in butter (surely the buttery juices running down your chin is the whole point of corn on the cob?).
Or, if you’re feeling particularly adventurous jazz up 2 tbsp butter with 1/2 tsp paprika, 1/2 tsp cumin and a sprinkling of salt.
Or, if you’re really letting rip, try some fresh yeast on it. Yep, you read that correctly, fresh yeast. Simply mix 2 tbsp (approx 30g) each of butter and fresh yeast (or replace with dried yeast in which case use 2 tsp of dried yeast mixed with 1 tsp hot water). Apply to hot corn on the cob – now we’re talking! Slightly bready, barely Marmitey, very beery. Don’t knock it until you’ve tried it.
Handy hint: Fresh yeast is available from independent bakeries or ask in your local supermarket bakery. There’s a particular frisson about sourcing an ingredient that is SO special they don’t just let you pick it up off the supermarket shelf. I find myself sidling up to the bakery and, sotto voce, requesting this illicit marvel of nature and then get an extra thrill when reminded how cheap it is (currently retailing around £1 per 100g). But it doesn’t keep, so if you have spare you could knock up a cheeky loaf or apply same yeasty butter to a lamb steak or piece of beef.
- 4 cobs of corn or as many as you need
- 360 ml water (this is equivalent to 2 Intant Pot/rice cups)
- Pour the water into the Instant Pot.
- You can either place your cobs on a steamer basket or stand them on end directly in the water. The latter is particularly useful if you are cooking a lot of cobs. (You can basically cook as many as will fit - although allow some room for the steam to circulate - cooking time/method isn't affected).
- Manually set the Instant Pot to 2 minutes high pressure cooking. Make sue the vent is set to "sealing".
- Once the cooking time is up, release the valve to do quick pressure release.
- Leave the cobs in the pot until you're ready to serve. They will be kept warm without overcooking.
- Serve liberally spread with butter - seasoned as described above or au naturel.
