Hello Dear Friends,
When I went to the street market this week, I decided to buy corn when it was just in season. My old readers know how distant my relationship with the pressure cooker is :)
As a matter of fact, I know I'm exaggerating, maybe my mother's whistle-blowing fear has passed on to me. Anyway, now there are new generation 2-3 stage clip-on pressure whistles. Mine is one of them and I try to use them occasionally because they are safer.
As you know, it takes hours to cook corn made in a regular pot, even milk corn. In the pressure cooker, it takes 25 minutes at most to cook corn.
Now let me explain how to choose milk corn first. When you go to the market, do not buy corn with the leaves closed, when choosing, remove 1-2 leaves and look at the grains. Grains should be light yellow and medium hard, not yellow and hard. In other words, when you squeeze the grain with your finger, it should burst easily and white milk should come. If you are going to buy the corn that the seller has peeled, ask the seller for 3-4 corn leaves. The leaf thrown into the corn while it is being boiled will make it more aromatic.
Salt is not added to the corn so that it does not harden while cooking. I added 1 tablespoon of granulated sugar to it with the advice of my mother-in-law and I loved its taste, it was as delicious as the ready-made corn sold in a glass.
Now let's come to the tricks you need to pay attention to when using a pressure cooker…
- First of all, never fill your pressure cooker more than halfway. Cut your corn into smaller pieces to fit comfortably inside the pot.
- Take care to use the pot usually on the medium-sized zone of the hob.
- Continue the cooking process, which you started on high heat, on low heat by turning off the whistle after the steam comes out.
- Pay attention to the cooking times. Be sure to keep a watch.
- Do not turn on the whistle, that is, the steam outlet, before turning off the stove and bringing the first temperature of the pot.
- Be careful as the steam output will be very hot.
Love…
Ingredients for Cooking Corn in Pressure and Tips Recipe
- 4-5 medium sized milk corn
- water (to be filled not more than half of the pot)
- 1 tablespoons of granulated sugar
- 1-2 leaves of corn
How to Cook Corn with Pressure and Tips Recipe?
- Separate the leaves of the corn (if you buy reserved, ask the seller for 4-5 leaves).
- Wash the corn and leaves and cut into 2 parts.
- Place the split corn in the pot. Add water until it reaches half the pot.
- Close the pressure cooker by adding 1 tablespoon of granulated sugar to the pot.
- Take the saucepan on a medium-sized stove and turn it on high heat.
- When steam starts to come out of the whistle, turn the stove to the lowest position and start the cooking process by closing the steam outlet.
- Continue cooking for 20 minutes. After 20 minutes, turn off the stove and wait for it to cool for 5 minutes.
- After 5 minutes, open the steam outlet slowly, being careful not to burn your hand, and let the remaining steam come out.
- After the steam is completely discharged, open the lid of the pressure cooker and serve the corn with salt.