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Instant Pot Creamed Mexican Sweet Corn<\/p>\nInstant Pot Creamed Mexican Sweet Corn<\/p>\n
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6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)<\/p>\n
\u00c2\u00be cup water<\/p>\n
1 small shallot, minced<\/p>\n
2 tsp. cornstarch<\/p>\n
2 T. unsalted butter<\/p>\n
1 tsp. fine sea salt<\/p>\n
1 cup half-and-half or almond-milk creamer<\/p>\n
\u00c2\u00bd cup grated parmesan, plus extra for serving<\/p>\n
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Freshly cracked black peppercorns<\/p>\n
Cayenne<\/p>\n
1 firm-ripe avocado, peeled and quartered (optional)<\/p>\n
Lime wedges<\/p>\n
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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.\u00c2\u00a0 Open the lid and stir in the half-and-half and parmesan. Cook further on the Saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Creamed Mexican Sweet Corn 6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags) \u00c2\u00be 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 \u00c2\u00bd 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,…<\/p>\n