There’s nothing like biting into sweet, crunchy, and fresh corn on the cob. CostCo has shucked corn on the cob in the refrigerated section that is hard to resist. There are very few vegetables my picky husband loves to eat and corn on the cob is top on his list.
Corn on the cob in the Instant Pot is by far tastier and crunchier than boiled corn on the cob. While the corn is cooking in the pot you can make this delicious Parmesan-Paprika butter. For other compound butter ideas check out BuzzFeed. They also have a great video on how to make perfect butter logs. I’m lazy and find that a small cookie scoop makes perfect individual servings of the butter. Plus you don’t have to wait 2 hours for the butter to chill.
I love the burnt orange color the paprika brings to the butter and the saltiness of the Parmesan. We’ve had corn on the cob going on twice this week and have several more cobs to devour this week. What do you like to have with your corn?
- Fresh corn on the cob
- 1 cup water
- ½ cup grated Parmesan cheese
- ½ cup (1 stick) butter, softened
- 1 teaspoon paprika
- Add 1 cup of water to the Instant Pot.
- Add the trivet that came with your Instant Pot to the bottom of the pot.
- Place the corn on the cob on top of the trivet.
- On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 2 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the corn on the cob and sets itself to “Keep Warm” mode.
- Let the pressure naturally release for at least 10 minutes.
- Use the quick pressure release to release any residual pressure.
- Using the back of a fork smash the butter, paprika, and Parmesan cheese until smooth.
- Create individual "pats" of butter by using a small cookie scoop.
- You can also create a butter log by spooning the butter onto parchment paper or plastic wrap. Roll the butter into a tight log. Chill for at least 2 hours before serving. Cut into medallions.
Adapted from ePressureCooker.com
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