Recipe Book

19
the Fast Slow Go
™
BPR680 USC B21
Corn with Chili Pepper and Lime Salt
Prep time: 5 minutes
Pressure cook: 12.0 psi / 2 minutes* / Auto Quick Release
Serves: 4
Ingredients
4 ears white or yellow corn, husks and silk removed
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ teaspoon grated lime zest
3 tablespoons (45g) unsalted butter, melted
1 teaspoon lime juice
Method
1. Place the trivet in the cooking bowl. Pour 1 cup
(240ml) water into the bowl and place the corn on
the trivet. Close and lock the lid.
2. Select PRESSURE COOK and set the pressure
level to 12.0, the cooking time to 2 minutes
and the release setting to AUTO QUICK and
press START.
3. Meanwhile, place the pepper flakes, salt and lime
zest in a small bowl and mix to combine.
4. When cooking has completed, remove the corn
from the cooking bowl and place in a bowl. Pour
the butter and lime juice over the corn and toss to
coat. Sprinkle with the chili pepper and lime salt
and serve.
*Cooking time excludes the building and releasing
of pressure.