6 Ears of Corn
1 Cup Milk
1 Cup Heavy Cream
4 Tbsp Honey
1 Tablespoon Creole or Cajun Seasoning
1 Stick Unsalted Butter
8 cups water
Place all ingredients in your Instant Pot (I used a 6 quart for this recipe). Close the lid and ensure that vent is set to “sealing”.
Cook on “High Pressure” for 4-6 minutes, depending on how done you like your corn.
When Instant Pot has completed cooking, let it NPR (natural pressure release) for 5 minutes. Then quick release the rest of the way.
Remove corn from Instant Pot and serve immediately. Feel free to sprinkle on a little extra cajun spice and ladle the excess liquid on the corn.
*The leftover broth from this recipe can be used for the bases of soups and chowders.
- Calories: 250