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Creamed Corn - easy and delicious Instant Pot Creamed Corn recipe that takes only 10 mins in the pressure cooker. Creamy, buttery and cheesy cream corn that you want to eat every day!
Creamed Corn
Creamed corn is a classic side dish that everyone loves and homemade is the best. With Thanksgiving just days away, I wanted to share this Instant Pot Creamed Corn recipe with you.
Thanksgiving can be very stressful if you are cooking, so use the Instant Pot to help save you time and multi-task.
My recipe is absolutely delicious, creamy, buttery and cheesy. I love a bit of diced red bell peppers in my creamed corn, it adds a tint of southern flavor (and color) to the creamed corn.
How To Make Creamed Corn
My recipe is very versatile, you can make it in a skillet on stove top, an Instant Pot, or a slow cooker. The cooking process is the same, with simple ingredients:
- Frozen corn or fresh corn
- Heavy whipping cream
- Full milk
- Diced red bell peppers
- Butter
- Parmesan cheese
See the recipe card for full information on ingredients.
Frozen Corn Vs. Fresh Corn
For this creamed corn recipe, I used frozen corn as it’s not fresh corn season now.
If you have fresh corn, by all means please use fresh corn as they taste amazingly sweet. Frozen corn works well, just need slightly longer cooking time.
How To Make Creamed Corn From Fresh Corn
Pull the husks and silks off the ear of corn with your hands. Remove the remaining silk by hand.
To cut corn off the cob, use a sharp paring knife. Start at the top and cut downward, cutting about two-thirds of the depth of the kernels.
Many creamed corn recipes call for all-purpose flour and cream cheese. I personally don’t ever use all-purpose flour other than baking. I don’t think it belongs in cooking.
I used heavy whipping cream, full milk plus Parmesan cheese for the creamy flavor. Trust me, this creamed corn recipe is perfect and so good. You have to try it!
Frequently Asked Questions
This recipe is only 363 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Corn Recipes You Might Like
Creamed Corn (Instant Pot)
Ingredients
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup red bell peppers, diced
- 1 lb (500g) frozen sweet corn, thawed
- 1/2 cup full milk
- 1 cup heavy whipping cream
- 3/4 teaspoon salt
- freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- Italian parsley, for garnishing
Instructions
- Turn on the Sauté mode on your Instant Pot. Once the pot is heated, add the butter and heat until it’s melted.
- Add the diced red bell peppers and sauté in the butter until slightly softened. Then, add the frozen sweet corn and stir to combine well.
- Add the milk, heavy whipping cream, salt, and ground black pepper. Stir to combine well. Cover the Instant Pot with its lid, select Manual, set it to High pressure, and cook for 10 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the lid and switch to Sauté mode. Add the Parmesan cheese, stir, and cook for 2 minutes, or until the sauce thickens and becomes creamy. Transfer the creamed corn to a serving platter, garnish with parsley, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So quick and delicious
Looks so delicious! Can’t wait to try!
You have a calorie count for a serving, but how much is a serving? 1/2 cup? 1 cup?
I didn’t measure exactly by cup but I think it’s probably between 1/2 cup and 1 cup. It’s really good, you have to try it.