📝 About This Recipe
Unlock the ultimate summer side dish with this Instant Pot method that guarantees succulent, snap-crisp kernels every single time. By pressure-steaming the corn over a fragrant bath of milk and butter, we infuse each ear with a subtle richness that boiling simply can't match. This recipe transforms humble sweet corn into a gourmet experience, finished with a zesty, herb-flecked compound butter that will have your guests reaching for seconds.
🥗 Ingredients
The Corn & Steaming Liquid
- 6 ears Fresh Sweet Corn (shucked and silks removed; halved if necessary to fit)
- 1 cup Water (filtered)
- 1/2 cup Whole Milk (adds creaminess to the steam)
- 2 tablespoons Unsalted Butter (melted into the liquid)
- 1 teaspoon Granulated Sugar (enhances the natural sweetness of the kernels)
Signature Honey-Lime Compound Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 tablespoon Honey (wildflower or clover preferred)
- 1/2 teaspoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 cup Cotija Cheese (crumbled (optional for a Mexican street corn twist))
- 1 pinch Flaky Sea Salt (for final seasoning)
👨🍳 Instructions
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1
Begin by prepping your corn: remove the husks and all stubborn silk threads. Rinse the ears under cold water and, if they are too long for your Instant Pot, snap or cut them in half.
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2
Place the stainless steel inner pot into your Instant Pot base and insert the steam rack/trivet.
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3
Pour in 1 cup of water, 1/2 cup of whole milk, 2 tablespoons of melted butter, and the teaspoon of sugar. Stir briefly to combine.
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4
Stack the corn ears on top of the trivet in a crisscross pattern. This allows the pressurized steam to circulate evenly around every kernel.
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5
Secure the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position.
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6
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 2 minutes. Note: It will take about 5-8 minutes to come to pressure.
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7
While the corn cooks, prepare the compound butter. In a small bowl, combine the softened butter, honey, lime juice, smoked paprika, salt, and pepper.
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8
Use a fork to whip the butter mixture until it is light, airy, and the honey is fully incorporated.
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9
Once the cooking cycle is complete, immediately perform a 'Quick Release' by carefully turning the steam valve to 'Venting'. Use a long spoon to avoid the hot steam.
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10
Once the pin drops, open the lid and use tongs to transfer the hot corn to a large serving platter.
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11
While the corn is steaming hot, slather a generous amount of the honey-lime butter over each ear, allowing it to melt into the crevices.
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12
Sprinkle with finely chopped cilantro, crumbled Cotija cheese (if using), and a final dusting of flaky sea salt before serving immediately.
💡 Chef's Tips
For the sweetest results, cook the corn the same day you buy it, as sugars turn to starch quickly after harvest. If you prefer a softer, more 'boiled' texture, increase the pressure cook time to 3-4 minutes. To make this dairy-free, substitute the milk and butter with coconut milk and a plant-based butter alternative. Never skip the Quick Release; leaving the corn on Natural Release will result in overcooked, mushy kernels. Leftover corn can be cut off the cob and used for a brilliant charred corn salad the next day.
🍽️ Serving Suggestions
Serve alongside grilled ribeye steak or BBQ ribs for a classic American cookout. Pair with a crisp, chilled Sauvignon Blanc or a light Mexican lager with lime. Accompany with a fresh watermelon and feta salad to balance the savory-sweet corn. For a vegetarian feast, serve with black bean burgers and a tangy coleslaw.