Pressure Cooker Creamed Corn
Quickly steam corn in a pressure cooker for the sweetest and freshest tasting creamed corn.
Serves: 8Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 8 ears sweet corn, husks and silk removed
- ½ cup water
- 2 tsp. butter
- 2 tsp. all-purpose flour
- 1 cup whole milk
- 1 tsp. sugar
- 2 tsp. salt
- In a pressure cooker fitted with a rack, place the corn on the rack. Pour in the water. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
- With tongs, remove the corn. When the corn is cool enough to handle, hold each ear of corn over a large bowl and remove the kernels from the corn with a knife, using long downward strokes and rotating the cob as you go.
- Pulse ½ the cooked kernels in a food processor until just smooth but not puréed.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour. Slowly stir in the milk and continue stirring until smooth. Add the pureéed and whole corn kernels to the saucepan, increase heat to medium-high, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in sugar and salt before removing from heat.