The Kitchn: This is the only way we're cooking corn this summer
I'm a huge fan of cooking corn in the Instant Pot -- somehow the high, fast heat makes fresh, in-season corn taste even sweeter. This season I've also fallen hard for butter bath corn. Sometimes called "milk boiled corn," this method involves boiling corn on the cob in a mixture of water, milk, and butter. The technique is revelatory -- butter bath corn is perfectly seasoned, buttery, and sweet straight out of the pot.
I bet you know where I'm going with this. Combining the two discoveries -- that is, cooking butter bath corn in the Instant Pot -- infuses the corn with sweet, buttery flavor, making this the only method you need for cooking corn on the cob this summer.
Adapting the butter bath technique to the Instant Pot is pretty easy if you keep a few things in mind. You'll need slightly less water than traditional butter bath corn, and you'll want to set the Instant Pot to cook for just a minute. To avoid buttery water spurting out of the pressure release valve, you'll use the pot's natural release of pressure. That means that this method isn't necessarily faster than the stovetop method, but it will keep your kitchen cool and it is handy when your stove is otherwise occupied.
Instant Pot Butter Bath Corn
Serves 6 to 12
8 tablespoons (1 stick) unsalted butter
6 ears fresh corn, husked and broken in half
3 cups water
1 cup whole milk
1 teaspoon kosher salt
1. Place the butter in an Instant Pot or electric pressure cooker, and use the saute function to melt it. Turn off the saute function. Add the corn, followed by the water, milk and salt.
2. Lock the lid on and make sure the valve is set to seal. Use the manual function, and set for 1 minute of high pressure. The Instant Pot will take 12 to 15 minutes to come to pressure.
3. When the cook time is up, naturally release the pressure, which will take 20 to 25 minutes. Carefully open the Instant Pot, and serve.
Recipe notes: Leftovers can be refrigerated in an airtight container up to five days.