The Soup Diva

• 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.