This one is by request from a sweet Gal that l I met in the Goodwill Store, so here you go Stephanie .
If you choose to leave your Corn Husks on… cut the back side of the Ear off about 1/2” into the ear, nice and flat so the husk can clear the rounded end when you pull it off. When cooking, extend the NPR time to 3 min because of the extra bulk of husk. Just Bull the husk from the front tips to remove silk and all.
Makes sauce for 4-6 Ears
4-6 Ears of your favorite Sweet Corn
3/4 c Best Foods Mayonnaise
1 1/2- 2 tsp Pico Pica HOT Sauce or your own favorite.
1 lg clove Garlic minced.
3/4 c fresh grated Parmesean..(1/2 c for the sauce and the rest to sprinkle on later)
1 1/2 – 2 tsp Chili Powder plus more to sprinkle on corn.
3 Tbsp Aneheim, Jalapeño, Serrano, Fresno or Green Chili pepper of your choice.
2 Scallions Chopped. Divided in 1/2.. (save 1/2 for garnish.)
1/2 c. chopped Cilantro divided, (1/3 c for the sauce and the rest to garnish the top)
1 lime … split. (1 1/2 Tbsp Lime juice). Cut other half into and save quarters
1 1 /2 tsp coarse kosher Salt or just coarse salt.
A few shakes of Fresh ground Pepper plus more to sprinkle on each ear.
A few sprinkles Johnnies seasoning salt or equivalent
IP Add required water. Put the trivet in the bottom.
Rinse the Corn and Sprinkle lightly with Chili Powder and Johnnies seasoning salt.
Add the Corn to the trivet, close the lid and turn the time to Hi pressure 1 minute, when the pot beeps allow for 1 min NPR (Natural Pressure Release).
While the pot cooks the Corn, make the Sauce.
Add Mayonnaise to a small Bowl, add Hot Sauce, minced Garlic, Parmesan, Chili Powder, 2 Tbsp of the chopped Aneheim Pepper, (save the rest for garnish), 1 of the chopped Scallions, 1/3 c Cilantro, 1 1/2 TBSP of Lime Juice, Salt,
To Serve:
Spread about 3 Tbsp of the Sauce onto an Ear of Corn and garnish with the Cilantro, Scallion, Parmesan, Chili Powder, Aneheim Pepper, Black Pepper.
