This Instant Pot creamed corn recipe is super creamy, perfectly sweet and savory and so easy to make that you will never buy canned creamed corn again! Serve this classic Southern side dish at your next barbecue or as part of the holiday table spread. This corn recipe is vegetarian and gluten-free.
You might have seen cans of creamed corn in the grocery store and it’s probably the one you’ve tried before.
In the most common version, the cooked corn kernels are blended with water or stock, seasoning and a thickener. The corn milk from the pulp makes this pureed mixture super creamy without having to add cream or milk. More cooked corn kernels are often added for extra crunch. It’s sweet and savory in flavor.
Homemade creamed corn recipes will often add milk or cream, or even cheese, as well as partially blend the corn to release its milky liquid.
Creamed corn can be purchased in cans, jars or frozen and may be used in many dishes like soups, casseroles, and even desserts (it can act as a thickener and provide a buttery flavor to the dish). Oftentimes, it’s simply served as a side dish.
Making homemade creamed corn in Instant Pot is quick and easy in the Instant Pot. You can use fresh, frozen or canned corn kernels and this recipe features milk, cream cheese and butter, all of which give this dish the most luxurious, rich flavor and silky finish.
The corn is cooked with dairy, seasonings and a little water, then partially blended to get that extra sweet corn flavor and natural creaminess. The result is creamy, cheesy, savory and sweet creamed corn that will beat the canned version every time!
You can serve Instant Pot creamed corn it as a side dish for dinner, at a barbecue or to complement other holiday dishes around Thanksgiving, Christmas or Easter.
The ingredients for this creamed corn recipe are simple and easy to get:
- Corn – Sweet corn will give you a much sweeter flavor, while regular corn will be more savory (many recipes will then add additional sugar to compensate). We used frozen sweet corn kernels as it’s affordable and available all year round but strained canned corn or fresh corn off the cob is perfectly fine too.
- Creamy bits– Cream cheese, butter and milk are used to cook the creamed corn and extra grated cheese like Cheddar is stirred in right at the end (this is optional). Additional cheese is optional. Some recipes call for cream and milk but we think cream cheese is the perfect choice to give creaminess AND cheesiness without getting too heavy.
- Seasoning – Garlic and onion powders will give it a lot of savory flavors (plus, salt and pepper). A little cayenne or chili for a kick is particularly nice. Sugar is optional; it can add extra sweetness if you’re using regular corn rather than sweet corn.
You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some handy step-by-step photos of how to make homemade creamed corn in the Instant Pot. You can use a 6-quart or 8-quart Instant Pot.
PRESSURE COOKING THE CORN
Step 1. Add 2/3 cup of milk and 1/3 cup of water to the Instant Pot.
Step 2. Add frozen corn, all of the seasonings and top with cubed butter and cream cheese. Use a spatula to stir the corn through very roughly. If using frozen corn, the mixture will get a little sticky.
Step 3. Secure the lid. Set to Pressure Cook for 5 minutes on a HIGH setting. The Instant Pot will take about 10-12 minutes to come to pressure (this is for frozen corn as it takes longer than canned or fresh). Once the timer is done, use the quick release to let off the pressure manually.
Step 4. Open the lid. It will look like some of the creamed cheese hasn’t melted into the corn but don’t worry, it will in a second.
Step 5. Add the cheese and stir through the corn. Everything should get incorporated and smooth out.
PARTIALLY PUREE THE CORN
Step 6. Scoop a cup of the corn and the sauce and add to a bowl or a jug. Puree with an immersion stick blender until thick and creamy. You can also use a food processor or a blender. Return creamy puree to the Instant Pot and stir through the corn.
Serve sprinkled with pepper, paprika and parsley or green onions.
CREAMED CORN VARIATIONS
- French Onion Creamed Corn – add a tablespoon or two of French onion soup powder (hold back on the salt) and once cooked, stir through with a good handful of chopped green onions.
- Mexican Creamed Corn – Add cumin, smoked paprika, coriander seed powder and dried oregano as well as a chopped tomato and jalapenos to the cooking corn. Top with
- Bacon Cream Corn – Cook a cup of diced bacon bits in the Instant Pot on Saute or in a frying pan on the stove until browned and crispy. Use the cooking fat and quarter of the bacon to cook with the corn and reserve the rest for serving over the corn once it’s finished.
- Smokey Cream Corn – Use smoked paprika and smoked cheese.
- Cajun Cream Corn – Saute onions and diced bell pepper, then add the corn and Cajun (Creole) spice blend as well as cream cheese and milk. You can add some chopped jalapenos or chili to the mix.
WHAT TO DO WITH CREAMED CORN
- Barbecue side dish: Creamed corn goes well with barbecue foods such as grilled meat, chicken, shrimp and fish. It pairs well with cornbread and can be scooped on top of pulled pork or hamburgers in the bun.
- Thanksgiving & Christmas: Warm creamed corn pairs beautifully with roasted turkey, chicken, or ham.
- Creamed corn casserole: Transfer the creamed corn to a casserole or baking dish and sprinkle with grated cheese and breadcrumbs; pop under the broiler for 5-10 minutes until golden brown on top. Check out this recipe from Unsophisticook blog (see pic below).
- Get creative with variations (see above): You can spice things up with chopped jalapenos, add Taco seasoning to give it a little Tex Mex flare or top the corn with crispy bacon or smokey cheese.
- Add it to soups and stews: Use leftover creamed corn to make a chowder soup or to add to a creamy potato soup or white chicken chili.
- Get baking: Add to the batter to make savory pancakes, muffins and slices. Thicken it up with flour and cheese to make batter for creamed corn fritters.
- Make ahead and store in the fridge in an airtight container for up to 3 days.
- Freeze in a sealed container for up to 3 months.
- Reheat on the stove if chilled, or defrost overnight in the fridge and then reheat.
MORE INSTANT POT CORN RECIPES
- Quinoa Corn & Crispy Bacon Salad (Instant Pot or Stovetop)
- Instant Pot Mac & Cheese With Corn
- Instant Pot Corn On The Cob (With Cajun Butter & Lime)
- Even more Instant Pot Recipes Using Corn
Delicious, creamy and easy Instant Pot creamed corn made from scratch. This sweet and savory classic Southern side dish is perfect for the holidays and is particularly good with barbecue foods. You will never buy canned creamed corn again!
32 oz / 900 g frozen corn
8 oz cream cheese
3 oz / 85 g butter
2/3 cup milk
1/3 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon sugar (optional, if using regular corn instead of sweet)
1/4 tsp chili or cayenne pepper
1/2 cup grated cheddar cheese (optional)
Garnishes: Parsley, paprika, green onions
- Add milk and water to the Instant Pot.
- Add frozen corn, all seasonings and top with cubed butter and cream cheese. Use a spatula to stir the corn through very roughly.
- Secure and lock the lid. Set to Pressure Cook for 5 minutes on a HIGH setting. The Instant Pot will take about 10-12 minutes to come to pressure (this is for frozen corn as it takes longer than canned or fresh). Once the timer is done, use the quick release to let off the pressure manually.
- Open the lid, add the cheese and stir through the corn.
- Scoop a cup of the corn and the sauce and add to a bowl or a jug. Puree with an immersion stick blender until thick and creamy. You can also use a food processor or a blender. Return creamy puree to the Instant Pot and stir through the corn.
- Serve sprinkled with pepper, paprika and parsley or green onions.
- Lighten it up: Use low-fat cream cheese and skim/light milk to make a lower-calorie version of this recipe.
- You can use frozen, canned or fresh corn here.
- Serving Size: 1/2 to 2/3 cup (made with no added sugar)
- Calories: 286
- Sugar: 8.2 g
- Sodium: 409.8 mg
- Fat: 20.8 g
- Carbohydrates: 21.8 g
- Fiber: 2.1 g
- Protein: 7.3 g
- Cholesterol: 54.8 mg
Keywords: Corn recipes, pressure cooker recipes, creamed corn recipes, side dishes