Trim the stem end of each ear of corn and remove the outer husk layers, leaving 2-3 layers intact to protect the kernels during cooking. Add 1 1/2 cups water to your pressure cooker and place the steamer rack inside. Arrange the prepared corn on the rack in a single layer, standing them upright or laying them flat depending on your cooker's size—the water should not touch the corn directly.

Close the lid and bring the pressure cooker to high pressure. Cook for 4 minutes—this timing produces tender, juicy corn without overcooking it to mushiness. I find that 4 minutes gives you that perfect balance between tender kernels and a slight bite to the texture. Once the timer goes off, immediately release the pressure using the quick release valve to stop the cooking process and preserve the corn's texture.

While the pressure releases, whisk together the softened butter with the granulated sugar, kosher salt, smoked paprika, and freshly ground black pepper in a small bowl until well combined. Carefully remove the corn from the pressure cooker and peel back the remaining husk layers. I like to use a dry kitchen towel to protect my hands while peeling—the corn will be very hot and the towel makes it much easier to work with.

Generously brush or spread the butter mixture from Step 3 over each ear of hot corn, working quickly so the butter melts into all the kernels. Serve immediately while the corn is still warm and the butter is at its most flavorful.