It might add a pound or two to those hips, but it’s SO worth it! Yep – I’m talking about this Instant Pot Fresh Creamed Corn. Fresh, creamy, comfort food, bursting with summertime freshness and stick-to-your-ribs satisfaction.
And it couldn’t be easier! (Great news!! This is one of the recipes in my Instant Pot Authorized Cookbook for the Mini. Order it here from Amazon.)
There are just some things in life that should be homemade. And creamed corn is one of those things. The canned stuff just doesn’t cut it – tasteless, smushy, and a funky texture (not that there’s anything wrong with that…lol!).
But I get it – sometimes you really want creamed corn and the canned stuff is the only choice. Not any more thanks to the thanks to the Instant Pot!
This Instant Pot fresh creamed corn only takes minutes to make and is loaded with sweet, tender, and a little crisp fresh summertime corn. There’s nothing like it!
Yes, it’s true… there’s also butter, cream, and cream cheese, so it’s not like this ought to be on your “diet list.” But it should definitely be on your “recipes I MUST make this summer” list. Definitely. (And make sure to serve it alongside these amazing Instant Pot Ribs!)
Let’s talk about the fresh corn for a minute – yes, that you could use canned corn in this recipe but it’s WAY better with corn cut fresh from the cob. Just peel off the husks, give it a good wash, then cut vertically from top to bottom. And that’s all there is to it to get that truly fresh summer corn taste. Well worth it! Now, let’s get to the rest…
Be sure to check out my new How to Be The Boss of Your Instant Pot Course!
How to make Instant Pot Fresh Creamed Corn
Cut the kernels off 4 ears of fresh corn and put them into the Instant Pot. Add some butter, cream cheese, sugar, salt, pepper, milk, and cream. Stir it all up then secure the lid (make sure you turn the valve toward sealing). Set the timer to 4 minutes (can do 3 for crunchier or 5 for softer). Let the pot do its magic and when the timer counts down, turn the valve to venting. Take off the lid and give it a good stir. Yum Yum!
Now before you all get on me about "you can't pressure cook dairy," just know that I have tested this recipe many (many!) times and it has always worked. My family loves it. I love it.
And I'm guessing you will too! Don't worry about the ever-present Instant Pot myth that you can't pressure cook dairy. That's simply not true. It just depends on the recipe and this one is awesome!
Check it out on my YouTube Channel Here:
So get yourself some fresh summertime corn, load up on yumminess in the dairy aisle, grab your pot (the appliance kind...), and make some magic - Instant Pot Fresh Creamed Corn. This one is worth every single hip-sticking calorie!
Need an Instant Pot Mini?? Amazon has them! Click the picture of it and it will take you right there!
And, just in case you're wondering... my Instant Pot authorized Cookbook that's specific to the mini is out and available at your favorite bookseller!! Woohoo! Links below!
At Amazon Here:
At Barnes and Noble Here (link below):
- 4 ears fresh corn on the cob, kernels removed
- 4 tablespoons butter, cut into pieces
- 8 ounces Cream Cheese, room temperature and cut into pieces
- 2 teaspoons Sugar
- 1/2 cup Whole Milk
- 1/4 cup Heavy Cream
- Salt and Pepper to taste
- crumbled cooked bacon, optional for topping
- sliced green onions, optional for topping
- Add all ingredients to the Instant Pot inner pot and stir. Secure lid, ensuring the valve is pointed toward sealing. Press the Pressure Cook button and set the timer to 4 minutes.
- When the timer goes off, turn the valve toward venting to release all the pressure. Remove lid and stir. Creamed corn will thicken upon stirring and standing. Serve hot. Top with crumbled cooked bacon if desired.