NYC Cuban Corn

NYC Cuban Corn

4 ears sweet corn, husked and cleaned
1 cup water combined with ¼ cup granulated sugar
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan
kosher salt, to taste
1/4-1/2 tsp. red pepper flakes
1 tsp. chili powder
slices of fresh lime

Place rack into pot of Electric Pressure Cooker; add sugar water, then top rack with ears of corn. Lock pressure cooker lid into place and choose high setting for 3 minutes. When timer goes off, use a quick release to release all pressure from the pressure cooker. Meanwhile, in a small bowl, combine sour cream and mayonnaise; set aside. Place Parmesan, salt, red pepper flakes and chili powder into a shallow dish; toss to combine. Remove corn from pot and liberally apply prepared mayo mixture to each ear of corn, then roll each ear in prepared Parmesan mixture until well-coated.  Squeeze fresh lime juice over each ear, if desired.

Now You’re Cookin’,
Chef Alli

One thought on “NYC Cuban Corn

  1. Pingback: A Taste of Summer: Sweet Corn Reigns | Chef Alli's Farm Fresh Kitchen

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