Creamed Corn is one of the most popular dishes around Thanksgiving – and while we are definitely many months away from the next Thanksgiving holiday, that doesn’t mean you can’t make it at home any time.
Creamed corn is something that can be made in the Crock Pot over a 3-4 hour time period – but if you are in a crunch for time, making it in the Instant Pot is relatively easy, too.
Related post: Over 50 Instant Pot Recipes
A little cream cheese, some organic canned corn, salt and pepper, milk and butter is all it takes to whip this dish into fruition.
You’ll want to use LOW pressure instead of high pressure – to use low pressure, click manual, and then push the pressure key twice to change it from high to low.
Serve immediately.
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Fair warning ~ you will go back once, twice, maybe even three times for more, in fact, you might just want to inhale an entire plate of creamed corn.
You won’t be able to resist the buttery goodness.
Ingredients
- 8 oz Philadelphia cream cheese, cubed
- 1 stick unsalted butter, cut into pieces
- 3 15 oz cans of organic whole kernel corn, drained
- 1 C. milk (avoid using low or no fat)
- 1 Tbsp sugar
- 1/4 tsp black pepper
- 1/2 tsp salt, or more to taste
Instructions
- Pour the drained corn in your Instant Pot.
- Top with butter slices, cubed cream cheese, milk, and sugar.
- Mix gently to combine.
- Place the lid on the Instant Pot & seal the valve.
- Push manual, and then push the pressure button twice to change the pressure from HIGH to LOW.
- Set the timer for 10 minutes (low pressure).
- Once the pot beeps finished, allow the pressure to release naturally.
- Add salt and pepper to taste.
- Serve immediately.
My granny used to make what we called fried corn in a skillet on the stove top. She would strip the corn off the cob. It was much like your recipe, minus the cream cheese. I loved it, but haven’t had it in years. Going to give your recipe a try! Thanks!
Can this be made without the cream cheese?
It will not come out the same. It is a creamy corn dish.
This is really good and easy. I did it in the crockpot. It’s a keeper!!
I have made this in a crockpot using frozen corn, how about using frozen corn in the instant pot?
It might have a little more water since frozen has ice on it sometimes.
My Instant Pot does not have a low pressure option (I have the 6-qt. Lux model). Will this recipe still work?
Yes, you might reduce your time a few minutes since it will cook faster.
Can I make this in advance and let it sit on the warm setting for a couple of hours until it is time to serve?
Yes, you can do that if you need to do that.
Hi! About how many servings does this make? I plan to make this for a potluck of 20 people. If necessary, would doubling the ingredients still work?
To be on the safe side I would do at the least 2 times the recipe maybe 2 and half.
Maybe update the recipe to say avoid lite cream cheese. I used whole milk but it was grainy and watery.
If your creamed corn comes out too thin, take 1 cup of the corn and blend it in a blender. Add it back into the creamed corn. This should help thicken it up .
Thanks for this tip. I have never heard of that.