Shuck the corn completely and rinse it under cool water to remove any silk strands—this ensures the corn cooks evenly and tastes fresh. While rinsing, pour 1 ¼ cups water into your Ninja Foodi pot and insert the trivet. I find that having all my prep done before pressurizing saves time and prevents steam loss when opening the lid.

Arrange the corn ears on the trivet in a single layer, standing them upright or laying them horizontally—either position works fine. Close the lid, seal the pressure release valve, and set the Ninja Foodi to high pressure for 2 minutes. When the timer beeps, carefully perform a quick release by turning the valve to vent position until all steam has escaped, then open the lid.

Transfer the hot corn to a serving platter. Brush each ear generously with melted butter and sprinkle with fine sea salt and a pinch of sugar—the sugar enhances the natural sweetness of the corn without making it taste sweet. I always add the sugar to the butter mixture, it distributes more evenly and tastes less grainy than sprinkling it on top.