Spicy chilli corn on the cob cooked in just 5 minutes, coated in buttery heat and topped with parmesan, perfect as a quick side or party dish.
You will need:
- 8 corn cobs, husks removed, quartered
- 200g butter
- 2 Tbs chilli flakes
- Serve
- 40g parmesan cheese, grated
- ¼ cup parsley, chopped
Let's make it:
Step 1:
In a bowl, mix butter and chilli.
Step 2:
Pour 1 cup of water. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press STEAM setting for 5 minutes. Press START/STOP.
Step 3:
Once the Sunbeam Pressure Multicooker has finished cooking, a natural pressure release time of 1 minutes. Carefully release any pressure left inside before opening the lid.
Step 4:
Coat corn in butter and serve with parmesan cheese and parsley.
