Taiwanese Corn on the Cob
By :Amy Jacky
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6 ingredients and 5 minutes prep to make this Taiwanese Street Food Style Pressure Cooker Corn on the Cob! Perfect way to enjoy your juicy summer corn on the cob coated with this sweet and savory secret sauce with a slight kick of spice
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Asian
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Corn
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 4 ears corn on the cob
  • 3 tablespoons light soy sauce
  • 2 tablespoons Shacha sauce
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sesame oil
Course Side Dish
Cuisine Asian
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Corn
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 4 ears corn on the cob
  • 3 tablespoons light soy sauce
  • 2 tablespoons Shacha sauce
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sesame oil
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Pour 1 cup of cold running tap water into the pressure cooker. Place a trivet into the pressure cooker and place 4 ears of corn on the cob onto the trivet.
  2. Close the lid and cook on Manual at High Pressure for 1-2 minutes. Turn off the heat and Quick Release the pressure. Open the lid carefully.
  3. While the corn on the cob are cooking in the pressure cooker, preheat the oven to 450°F.
  4. Mix 3 tablespoons of light soy sauce, 2 tablespoons of Shacha sauce, 1 tablespoon of sugar, 1 teaspoon of garlic powder, and 1/4 teaspoon sesame oil in a small mixing bowl. Taste the sauce to make sure it is well balanced.
  5. Brush the sauce all over the corn on the cob on all sides with a basting brush. Place them on a rack with the baking tray in the oven for 5 – 10 minutes.
  6. Serve immediately and Enjoy!
Recipe Notes

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