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
- Parmesan cheese
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!
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