Recipe Book

19
the Fast Slow Go
™
BPR680
Corn Cobs with Chilli and Lime Salt
Prep time: 5 minutes
Pressure cook: 80kPa / 2 minutes* / Auto Quick Release
Serves: 4
Ingredients
4 corn cobs, husks and silk removed
1 teaspoon dried chilli flakes
1 teaspoon sea salt
½ teaspoon grated lime zest
45g unsalted butter, melted
1 teaspoon lime juice
Method
1. Place the trivet in the cooking bowl. Pour 1 cup
(250ml) 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 80, the cooking time to 2 minutes
and the release setting to AUTO QUICK and
press START.
3. Meanwhile, place the chilli, 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 chilli and lime salt
and serve.
*Cooking time excludes the building and releasing
of pressure.