Instant Pot Creamed Mexican Sweet Corn

 

6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)

¾ cup water

1 small shallot, minced

2 tsp. cornstarch

2 T. unsalted butter

1 tsp. fine sea salt

1 cup half-and-half or almond-milk creamer

½ cup grated parmesan, plus extra for serving

 

Freshly cracked black peppercorns

Cayenne

1 firm-ripe avocado, peeled and quartered (optional)

Lime wedges

 

Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally.  Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.