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3-6 ears fresh corn, shucked and silked
- 1 cup water
- ¼ cup milk, cream, or half and half
- 2 tbsp butter
- ½ tsp salt
- 1 tbsp sugar (optional)
Place corn on trivet and add other ingredients. Cook 3 minutes on high, then use manual quick release. You’ll never cook corn any other way after this!
I grew up in the city, but in a large house with a huge back yard. As the child of Depression kids, we reused and recycled, composted and grew our own food before it became “cool.” Sadly, I was a much pickier eater as a child and would only eat a few vegetables out of that garden; but fresh corn has always been a favorite. I can still shuck and silk ears like the country girl I just quite wasn’t.
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