Cut corn kernels off of 6 cobs – should yield between 4-5 cups. Break up corn into individual kernels.
Add corn to pot. Then add water and salt, giving a good mix. Lock lid and cook for 4 minutes at high pressure.
Meanwhile – finely chop cilantro. Using a microplane grater– remove zest from 2 limes, then finely chop.
Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting. Add butter, cilantro, lime zest, and cayenne pepper. Mix well until butter is completely melted.
Make a cornstarch slurry by mixing cornstarch and 2 tablespoons of water. Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute.
Switch to warm setting until ready to serve.
This recipe has a subtle heat from the cayenne pepper. If you do not like spice, you may reduce the amount to taste, or simply leave it out.
I highly recommend using fresh corn for this recipe, but in a pinch you may use frozen corn kernels. The cook time will remain the same, and there is no need to defrost the corn before cooking. However, keep in mind that frozen corn has been cooked before freezing, and this will alter the taste of the finished dish.
If I leave out the cayenne, lime and cilantro, will this make regular creamed corn? Yes.What is a microplane grater? Microplane graters are perfect for delicate work such as when grating spices, like nutmeg, and zesting citrus fruit. You can purchase one on Amazon for under $15, or pick one up from the kitchen department of your local department store.How can I zest limes without a microplane grater? In a pinch, you may use a vegetable peeler and a knife to make lime zest.Can I use frozen corn kernels? Yes, see Expert Tip #2 above.