Ingredients:

  • 5 ears of fresh corn, husks and silk removed
  • 1 cup water
  • 4 tbsp unsalted butter, softened
  • 1/2 tsp fine sea salt

Instructions:

  1. Remove the green husks and pull away all silk threads from the corn.
  2. If the ears are too long to fit comfortably in the pot, snap them in half.
  3. Pour 1 cup of water into the inner pot and lock the steamer trivet into place.
  4. Stack the corn ears on the trivet; they may overlap slightly.
  5. Secure the lid and turn the steam release valve to the 'Sealing' position.
  6. Select 'Manual' or 'Pressure Cook' on High Pressure for 2 minutes.
  7. Once the timer beeps, perform a Quick Release by carefully moving the valve to 'Venting'.
  8. Use tongs to carefully lift the corn from the pot.
  9. While the corn is steaming hot, rub a pat of softened butter over each ear.
  10. Sprinkle with sea salt immediately so it adheres to the melted butter.