INDIAN CORN ON THE COB RECIPES

Steps:

• Press Sauté; cook bacon in Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
• Add onion, celery and bell pepper to pot; cook and stir 3 minutes or until vegetables are softened.
• Add corn, potatoes and coriander; cook and stir 1 minute. Stir in broth, salt, black pepper and ground red pepper; mix well.
• Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 4 minutes.
• When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
• Press Sauté; cook 2 to 3 minutes or until soup is thickened, partially mashing potatoes. Stir in cream; cook until heated through. Top with bacon.

Steps:

• Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
• Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
• Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
• Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
• Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
• Shuck the corn. Remove the husk and silk from the corn.
• Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
• Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
• Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
• Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.