Creamed Corn
Serves 4
12 ears fresh corn, shucked
½ cup water or chicken stock
8 tablespoons salted buler
1 teaspoon salt
1 teaspoon black pepper
Remove corn from cob using a corn grater or knife, lightly mash and
reserve the cobs.
Place corn kernels, cobs and water or chicken stock into pressure
cooker.
Secure lid and set dial to 5 minutes. When cook @me is complete, and
pressure is fully released, carefully open lid.
Remove and discard cobs. Add buler, salt and pepper, and using an
immersion blender, pulse to a chunky consistency.
Serve as a side dish with your favorite meal.
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