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!
1teaspoonsugaroptional, if using regular corn instead of sweet
¼teaspooncayenne pepperor chili powder
½cupcheddar cheesegrated, optional
1tablespoonparsleyfor garnish, also paprika and green onions
Instructions
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.
Notes
Lighten it up: Use low-fat cream cheese and skim/light milk to make a lower-calorie version of this recipe.