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Prep: 1 minutes
Cook: 15 minutes
Serves: 2

Thai Style Corn on the Cob (PKP 4.8L & 5.7L)

Kao Pod Yang, or Thai style corn on the cob, is usually cooked over an open flame but works just as well in the PKP if you give the corn enough time to char in the final step.

These are great as a snack on their own or as a great addition to BBQ steaks. If you struggle to find coconut cream, get a can of coconut milk and use the cream from the top half.


4 fresh corn on the cob

350ml water

1 tsp chilli powder

1 tsp chilli flakes

3 tbsp fresh basil, chopped

100ml coconut cream

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

Add the water, put the steamer tray in and place the corn on top. Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 3 minutes.

Mix together the coconut cream, chilli powder and chilli flakes.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Remove the corn and discard the water. Coat all sides of the corn in coconut cream.

Select the SAUTE function, add the oil and allow to heat. Add the corn and brown on all sides for about 6 minutes, then coat the corn again and repeat for a further 6 minutes, then press CANCEL.

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