0 5 Minute Corn on The Cob with Smokey Lime Butter

Corn on the cob is a family favorite with a milky sweet taste and slight crunch.  It doesn't come as a surprise that there are many ways to cook up this vegetable wonder. We have cooked our corn on the cob in a microwave,  on the grill, in a fire pit, and have successfully frozen it to enjoy it year round

Our latest obsession is cooking corn on the cob in a pressure cooker

There are two ways to cook your corn on the cob in the pressure cooker: With the husk or without the husk.

We like to do it husk style. Why?  Because the silk comes off sooooo easily with the husk.  I cannot tell you how many hours I spent husking corn as a child and getting the sticky, stringy things all over my fingers. And in my teeth. I do not have a good relationship with corn silk.

While we LOVE the roasted flavor of corn in the fire pit, we love this Smokey Lime butter spread just as much.   A buttery flavor with the tang of lime combined with smokey paprika is the perfect compliment to corn on the cob.

Are you hungry yet? Let's get started!

The first step is to choose the freshest corn possible. Luckily for me, there is a farm stand nearby that picks their corn first thing in the morning. Corn begins to lose its sweetness the moment it is picked, so as soon as you purchase it, put it in the fridge until you are able to cook it, hopefully that same day.

Next, trim off the outer excess leaves and use a sharp knife to cut the base of the cob off. This will help the corn fit better into your pressure cooker and help you sliiiiiide that corn husk off. 

Next, put 2 cups of water into the liner of your pot and place the trivet inside. Lay your corn however you like. If you want to fit a few more ears in, by all means, cut them in half. Today, I'm cooking 3 ears and will snap the ears in half after cooking.

Cover, select HIGH pressure and make sure your valve is set to SEAL.

Time for 5 minutes. 4 if you are not using the husks.

When the timer beeps, do a QUICK release of steam to stop the cooking. When the float valve drops, open the cooker and remove the corn with a pair of tongs.

With hot pads or a clean kitchen towel, remove the husks. With a little shake, they should slide right out!

While your corn is cooking, you can prepare the Smokey Lime Butter. Click on the link below for the recipe. Butter, 1 lime, cilantro/parsley, and smoked paprika are all you need. 

Salt and pepper and you're good to go.

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Corn on the Cob with Smokey Lime Butter

Fresh Corn on the Cob, in husks, ends trimmed, Can cut cobs in half to fit.
2 cups water for the pc

Smokey Lime Butter
½ cup butter, softened
1 lime, juiced
½ t. salt (reduce if using salted butter)
½ t. Smoked Paprika
¼ t. ground pepper
2 T. minced cilantro or parsley


Put water and trivet in pressure cooker.
Lay corn on top of trivet. Place lid on
cooker and set vent to SEAL.
Cook on HIGH pressure for 5 minutes.
When done, do a QUICK release of steam.
When pressure valve drops, open the lid.
Using tongs or hot pads, remove the cornfrom the cooker and remove the husks.


Mix salt, pepper, and paprika into softened butter. Slowly drizzle and mix in the lime juice a little bit at a time.
Stir in chopped cilantro.
Serve immediately with hot corn.
Store leftover butter in the fridge for upto two weeks.


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