Summery Corn and Greens

Summery Corn and Greens

A speedy and simply delicious dish of sweet corn and crisp summer greens, with a herby yoghurt parmesan dressing all made with the help of the Instant Pot. 

 

Ingredients 

  • 6 ears of corn
  • 180g sugar snap peas
  • 2 bunches of asparagus
  • 250ml water (for pressure cooking) 

Dressing:

  • 50g yoghurt
  • 5g chives, finely chopped
  • 10g parsley, finely chopped
  • 1 lime, juiced and zested
  • 50g (about 3 tbsp) mayonnaise
  • 25g parmesan, finely grated 

Method 

  1. Start by preparing the vegetables. Trim the woody ends from the asparagus, then chop each stalk on the diagonal into 3 pieces. Halve the sugar snap peas on the diagonal so they form small triangles. Set aside.

  2. Place the steaming rack into the Instant Pot and add 250ml of water. Arrange the corn cobs on top of the rack.

  3. Seal the lid and pressure cook on high for 2 minutes. Perform a quick release when the time is up.

  4. Remove the lid, scatter the prepped asparagus and sugar snap peas on top of the hot corn, then reseal the lid and pressure cook for 0 minutes (this allows the pot to come to pressure and cook the greens briefly). Quick release once again.

  5. While the pot is heating for the second time, make the dressing: combine the yoghurt, chives, lime juice and zest, parsley, mayo, and parmesan in a bowl. Mix well and season to taste.

  6. Once the pressure has been released, carefully remove the vegetables. Slice the corn off the cobs

  7. In a large bowl, toss the corn kernels, asparagus, and sugar snaps with the dressing. Serve warm or at room temperature.

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