Instructions: Place on the trivet or a removable steamer in a 5-quart or larger pressure cooker. Add water and corn.

Bring pressure to the first red ring (8 pounds pressure) over high heat. Immediately lower heat to stabilize at the first red ring. Time 1 1/2 minutes.

Use Cold Water Release Method.

Remove the ears from the cooker immediately and enjoy sweet, juicy fresh corn.

This recipe yields 6 servings.

Comments: The trick is to keep the ears from touching the water which takes out the natural sugars in the corn. Be careful not to crowd the ears too much, as they need steam surrounding them to cook evenly.

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