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Jul 30, 2004 02:42 PM

Pressure-cooked corn on the cob

  • t

I read--probably here--that pressure cooking corn is an optimal way to prepare it. But how, and for how long at full pressure? How much water per cob? Anyone tried this?

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  1. I can't imagine what the point of this would be, since the point of pressure cooking is to speed up cooking, and it takes less than five minutes to boil/steam corn on the cob in a little bit of water.

    2 Replies
    1. re: Chowpatty

      I agree, there is no point in presure cooking fresh corn on the cob. I often nuke it in the microwave in a dish covered with plastic wrap. No water added, just a few miuntes and the corn steams in it's own juices. Itis terrific and sweet. P.S. this method works wonderfully fro artichokes. Wrap each individually in plastic wrap with a squeeze of lemon. The 'chokes steam in their own juices and have a much richer flavour.

      1. re: Poodle Mama

        Works for asparagus, too. I wash it, put it in a plastic bag with a few tablespoons of water, and nuke it for just a few minutes. Fantastic.

    2. Optimal by who's preference? I love my corn fresh picked and grilled, husk on - nothing else is as good. But I'll admit that I've never pressure-cooked it. Why would it be better (other than time) than boiled?

      1 Reply
      1. re: applehome

        I believe if you pressure cook it, you keep all but the out layers of the husk on, and it intensifies the flavor. But it would take longer than steaming.

      2. I believe that pressure-cooking (husked) corn would "lock in" more flavor, but I'm about to find out tonight. I usually husk the corn, rub it all over with soft butter, wrap it in plastic, and microwave it for just a few minutes (1250-watt oven).

        Here's what I hobbled together for the pressure cooker:


        6-8 ears corn on the cob, or however many you want

        Wash the ears of corn well, and remove all silks. Cut the cobs to length, so they'll fit in the pressure cooker. Place the trivet in the pressure cooker, and pour just enough water in the bottom to provide the steam (about 1/2 cup or so). Put the corn on the trivet. Don’t crowd the ears too much, because they need some steam surrounding them to cook evenly. Bring pressure to the first red ring over high heat. Lower heat to stabilize that the first red ring. Cook for 1-2 minutes. Use quick release method, and remove the corn from the cooker immediately.

        2 Replies
        1. re: Tom Steele

          And you found out....?

          1. re: ricepad

            The results were intensely delicious! The pressure cooker really seems to concentrate the corn-y flavors. But then, the corn has been particularly good this year, especially medium bi-color ears.

            This weekend, I'm going to try grilling naked ears on my indoor electric DeLonghi grill, basting constantly with fresh lime juice, turning until there are plenty of grill marks. Remind me to let you know how that goes.