Instant Pot Creamed Corn is a simple and tasty meal that takes only 10 minutes to prepare in the pressure cooker. Cream corn that is creamy, buttery, and cheesy, and that you want to eat every day!
Cooking from scratch yields the best-tasting creamed corn, a classic side dish loved by many. This Instant Pot Creamed Corn recipe is perfect for the upcoming Thanksgiving holiday, which is just a few days away.
Because cooking for Thanksgiving may be pretty stressful, use the Instant Pot to save time and multitask while preparing the meal.
My dish is really delectable; it’s creamy, buttery, and cheesy to the extreme. Adding a few diced red bell peppers to my creamed corn gives it a hint of southern taste (as well as color), which I find to be quite pleasing.
Because this recipe is so adaptable, you can make it in a skillet on the stovetop or an Instant Pot, depending on your preference. With simple ingredients, the cooking technique is the same as before:
- Heavy whipping cream
- Parmesan cheese
- Full milk
- Frozen corn or fresh corn
- Diced red bell peppers
Because fresh corn isn’t in season right now, I substituted frozen corn in this creamed corn dish.
You should use fresh corn if you can because it has an incredible sweetness. Just a tad longer cooking time is needed for frozen corn.
With your hands, remove the ear of corn’s husks and silks. Using your hands, remove any residual silk.
To remove the kernels, use a paring knife. Cut around two-thirds of the kernel’s depth, starting at the top and working your way down.
In many recipes for creamed corn, all-purpose flour is used in conjunction with cream cheese. I don’t use all-purpose flour for anything other than baking at all. It doesn’t seem appropriate for use in cooking.
I used heavy whipping cream, whole milk, and Parmesan cheese to achieve a creamy flavor.
You won’t be disappointed with this creamed corn dish. You must give it a go!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 363 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- GARLIC CHIVE BUTTER GRILLED STEAK
- GARLIC BUTTER PORK CHOPS
- CHILI LIME GRILLED CHICKEN
- HONEY GARLIC SALMON
- 1/4 cup diced red bell peppers
- Italian parsley, for garnishing
- 1/2 cup full milk
- 3/4 tsp. salt
- freshly ground black pepper
- 4 tablespoons unsalted butter, room temperature
- 1 lb. frozen sweet corn, thawed
- 1/2 cup shredded Parmesan cheese
- 1 cup heavy whipping cream
- To begin sautéing, switch your Instant Pot to the Saute setting. The butter should be added as soon as the pot is hot and heated until melted.
- Sauté the diced red bell peppers in butter until they’re just beginning to soften. Take out the frozen sweet corn and add it to the mixture. To get the best results, mix thoroughly.
- Mix everything together when you’ve added the milk and heavy whipping cream, salt, and ground pepper. Mix thoroughly. Select Manual on your Instant Pot. Cook for 10 minutes on High Pressure. Set the timer to 10 minutes.
- When you hear the beep, press the Quick Release button. Remove the lid and switch to Saute mode as soon as the valve drops. Cook until the sauce thickens and becomes creamy, then mix the Parmesan cheese. Serve the creamed corn immediately on a serving platter with parsley garnish.
- Crockpot cooking is an option for this dish. Cook for three hours on high, following the same procedure.
- You may also cook the corn on the stovetop in a pan. To make creamed corn, simply use the same process described above and simmer until the sauce is thick and creamy.