Follow our instructions for best results!
Remove corn kernels from corncob. Reseve the kernals from 1 corn and add remaining corn to a food processor and pulse a few times. Then add coconut milk and pulse until creamy.
Turn instant pot on sauté mode and melt 2 tbsp butter. Add shallots and garlic and sauté until fragrant. Add thyme and season with salt. Add rice and sauté until rice edge looks translucent.
Then add in coconut corn cream. Also add in remaining corn and stir well. Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes.
Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve.