14 Aug How to Cook Corn on the Cob 3 Ways
Corn on the Cob 3 Ways
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Ingredients
Serves 4
4 ears of fresh corn on the cob
Optional: Vegan butter, olive oil or butter of your choice, Sea salt
Boiled Corn on the Cob Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Bring a large pot of water to a boil, covered, over high heat. Salt the water if you want. Add the corn. Cook for 6 to 8 minutes. Use tongs to carefully remove from the water. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
3. Enjoy!
Steamed Corn Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Add about ½ inch of water on the bottom of a medium size pot. Place a steamer basket inside. Bring the water to a boil over medium high heat. Add the corn to the pot, on top of the steamer basket. Cover the pot and cook for 4-6 minutes. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
3. Enjoy!
Pressure Cooked or Instant Pot Corn Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Place ½-inch of water on the bottom of a pressure cooker or an Instant Pot. You can place a trivet on top if you want.
3. Place the corn in the pressure cooker or Instant Pot. Cover with lid and seal it. Bring up to pressure over medium high heat. Once the pressure is high you can reduce the heat but keep it high enough to maintain pressure for 2 minutes. Turn off the heat. Transfer the pressure cooker from the heat to a trivet to cool and let the pressure reduce naturally.
4. Once the pressure has fully released, carefully remove the lid and serve. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
5. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!