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
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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.
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Place the steaming rack into the Instant Pot and add 250ml of water. Arrange the corn cobs on top of the rack.
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Seal the lid and pressure cook on high for 2 minutes. Perform a quick release when the time is up.
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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.
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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.
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Once the pressure has been released, carefully remove the vegetables. Slice the corn off the cobs
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In a large bowl, toss the corn kernels, asparagus, and sugar snaps with the dressing. Serve warm or at room temperature.