Pressure Cooker Parmesan and Lime Corn On The Cob

parmesan and lime corn on the cob

This recipe has bold flavors and is a perfect way to enjoy fresh summer corn.

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian) or gluten-free diet — and, of course, omnivores!


  • 4 - 6 ears sweet corn, husked and cleaned
  • 1 cup water combined with 2 tablespoons granulated sugar
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • kosher salt and black pepper, to taste 
  • 1 cup grated Parmesan
  • Zest of 1 lime 
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 teaspoon chili powder


  1. Place rack into pot of pressure cooker; add sugar water; add ears of corn, standing them up vertically to lean on each other. 
  2. Lock pressure cooker lid into place and choose high setting for 3 minutes. When timer goes off, use a quick release to release all pressure from the pressure cooker. 
  3. Meanwhile, in a small bowl, combine sour cream and mayonnaise; set aside. Place Parmesan, lime zest, red pepper flakes and chili powder into a shallow dish; toss to combine. 
  4. Remove ears of corn from pot and brush each one with prepared mayo mixture; lightly season each ear with salt and pepper, then roll each ear in prepared Parmesan mixture until well-coated.  Serve at once. 

Chef Alli shared this recipe during our July Farm Fresh Cookin' segment on Facebook Live. Check it out.

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