Homemade Creamed Corn in the Instant Pot is about to make your weeknight dinners so much easier and delicious. With a 3 minute cook time, you’ll have a family favorite side on the table in no time!
Does anyone else mix their corn with their mashed potatoes? I grew up doing this, and I am 100% convinced that, at this point in my life, I can no longer eat one without the other.
Up until this point, however, I had never tried creamed corn. This year, I decided to experiment with some Thanksgiving recipes before actually feeding them to my family. And let me tell you…. I haven’t been able to wait until Thanksgiving to make this recipe again!
And the best part? The “cream” part of this cream corn tastes SO delicious when mixed with mashed potatoes!
Why Make this Recipe
- Hands Off: Hands off recipes are my absolute favorite. If I can throw it in the Instant Pot and forget about it (like this Easy Cranberry Sauce recipe), I am one happy gal! It takes so much pressure (hehe no pun intended) off of my plate to not have to check when something is done or stand there stirring it. The fact that I can throw everything into one pot with this recipe makes all the difference!
- Not on the Stove: If you’re like me, you run out of kitchen space often. Especially on Thanksgiving, when creamed corn is one of our favorite sides, I don’t have enough burners for all of the components of my meal I’m trying to cook! Offshoring some of my stovetop recipes to the Instant Pot (like this Instant Pot Sweet Potato Casserole) saves so much time and space!
- Creating Cream Corn Converts: My dad has never liked cream corn… In fact, when I told him that I made Homemade Creamed Corn, he flat out refused to try it. That is, until I convinced him that this is one recipe he would love. By the time the night was over, my dad was asking for seconds and a container of leftovers. If you’re a Creamed Corn hater, try this recipe. It may just convert you, too!
What Ingredients are in this Recipe
- Corn: When I’m making a recipe in the Instant Pot, I typically want it to be as easy as humanly possible. This normally means that I don’t want to be using multiple settings on my Instant Pot or cooking things before adding them into the pot. By using frozen corn, I can just throw everything into the Instant Pot frozen, and open it up to a steaming hot and fully prepared side dish!
- Cream Cheese: I use full fat cream cheese but you can use reduced fat if you so choose. I used traditional cream cheese, not whipped cream cheese.
- Heavy Whipping Cream: Heavy whipping cream is a liquid with high fat content that comes from milk and dairy! You do not need to be nervous about using Heavy Whipping Cream in your Instant Pot recipes as it has a high enough fat content that it will not curdle under pressure. Heavy whipping cream has made some of my favorite Instant Pot recipes including Palomino Sauce, Creamy Pesto Pasta, or even Fettuccine Alfredo.
How to Make this Recipe
Step 1: Prepare the Recipe
Place all of the ingredients in the Instant Pot and secure the lid.
Step 2: Cook and Enjoy
Turn the pressure to HIGH and cook for 3 minutes. When the cook cycle is complete, perform a Quick Release. Open the lid, stir, and enjoy!
Expert Tips
- If you really want to have some fun with your Creamed Corn with Cream Cheese recipe, try changing up the type of cream cheese that you use. Just an idea but Jalapeno, chive, or even bacon flavored cream cheese would go so well with this recipe!
- You can use whatever kind of corn you’d like. If you want to use fresh or canned, the recipe will work just as well. Making this recipe with frozen corn might increase the pressure building time by a minute or two as the Instant Pot thaws the corn before coming to pressure.
Recipe FAQs
What is the difference between creamed corn and corn?
Normal corn kernels are cooked or steamed, normally plain. Occasionally corn niblets can be served in a butter sauce!
Creamed corn takes normal corn kernels and cooks them with cream cheese, heavy whipping cream, and butter. These dairy products become a delicious creamy sauce that add an extra oomph to your typical corn side dish!
How can I store this recipe?
If you have leftover creamed corn, simply store in an airtight container and refrigerate for up to 5 days. To reheat simply place in the microwave until warmed through.
Did you like this recipe for Homemade Creamed Corn? If so, make sure to check out the other posts linked here that I’ve picked out just for you!:
- Corn on the Cob in the Instant Pot
- Pastel de Choclo (Casserole with Corn Topping) from Chile
- Sweet Potatoes in the Instant Pot
- Israeli Couscous in the Instant Pot
Creamed Corn in the Instant Pot
Equipment
Ingredients
- 24 oz frozen corn
- ½ cup heavy cream
- 1 stick butter
- 1 tbsp sugar
- ¼ tsp salt, or to taste
- ¼ tsp pepper, or to taste
- 8 oz cream cheese
Instructions
- Place all of the ingredients in the Instant Pot and secure the lid.
- Turn the pressure to HIGH and cook for 3 minutes. When the cook cycle is complete, perform a Quick Release. Open the lid, stir, and enjoy!
Notes
-
- Corn: When I’m making a recipe in the Instant Pot, I typically want it to be as easy as humanly possible. This normally means that I don’t want to be using multiple settings on my Instant Pot or cooking things on the sides. By using frozen corn, I can just throw everything into the Instant Pot frozen, and open it up to a steaming hot and fully prepared side dish!
- Cream Cheese: I use full fat cream cheese but you can use reduced fat if you so choose. I used traditional cream cheese, not whipped cream cheese.
- Heavy Whipping Cream: Heavy whipping cream is a liquid with high fat content that comes from milk and dairy! You do not need to be nervous about using Heavy Whipping Cream in your Instant Pot recipes as it has a high enough fat content that it will not curdle under pressure. Heavy whipping cream has made some of my favorite Instant Pot recipes including Palomino Sauce, Creamy Pesto Pasta, or even Fettuccine Alfredo.
- If you really want to have some fun with your Creamed Corn with Cream Cheese recipe, try changing up the type of cream cheese that you use. Just an idea but Jalapeno, chive, or even bacon flavored cream cheese would go so well with this recipe!
- You can use whatever kind of corn you’d like. If you want to use fresh or canned, the recipe will work just as well. Making this recipe with frozen corn might increase the pressure building time by a minute or two as the Instant Pot thaws the corn before coming to pressure.
Tonya says
Haven’t tried it–but I love creamed corn. Our family just doesn’t like cream cheese (the texture!!!). Could I simply add additional heavy cream?
The Foreign Fork says
Hi Tonya,
I have never tried this recipe without cream cheese, but I do think it would change the texture of the final dish quite a bit. It won’t be as thick. If you do try it, let me know how it turns out!
Jessica says
Do you strain the canned corn before adding?
The Foreign Fork says
I use frozen corn in this recipe, so there is no liquid to strain. If you are using canned corn instead of frozen corn, I would stain it!
Liz says
Can this be done with half and half if I don’t have Heavy Cream? Or is the half and half not a high enough fat content?
The Foreign Fork says
You got it, Liz! I would say that half and half doesn’t have a high enough fat content. You’ll want to stick to heavy cream to be safe
Susan Michalski says
do you stir this before lidding
The Foreign Fork says
Hello! I don’t. Just make sure to put the corn in last (on top) so that you don’t get a burn notice!
Tasha says
I made this for the first time yesterday. We had our family Christmas party and it was a hit!! So so good and I will be making this again and again.
The Foreign Fork says
Yay, so glad you liked it Tasha!! Thanks for the kind comment 🙂 Merry Christmas!
Roger himelstein says
I added Hatch green chili and a pinch of cyan pepper. By mistake I added 2 blocks of cream cheese, I think it made it better.
The Foreign Fork says
Haha! you can never go wrong with more cream cheese 😉 The green chili and cayenne pepper sounds like a great addition! Thanks for the review
Ashley says
I haven’t tried yet, but looking to make it for the family. Do you think dairy free products would work well with this? I am dairy free but want to make it so bad!
The Foreign Fork says
Hi Ashley,
Unfortunately I’m not too familiar with dairy free products (gimme all the cheese!!! lol) so I’m not totally sure. However, if I had to wager I guess, I would think it would work out just fine 🙂 If you try it, let me know what you think!
Mark says
The recipe sounds great Alexandria, but my problem is I do not have an Instant-Pot! My pressure cooker is huge and I am sure would not work well for this.
My question is, do you have any suggestions to making this on the stovetop?
I look forward to browsing your recipes as I love cuisine from many different countries, how exciting!
Thanks for a professional site and yes, your voice is very easy to listen to and understand!
Mark
The Foreign Fork says
Hi Mark! I also have an off-brand pressure cooker and have made this recipe in that as well. It was still electric but was an 8 quart and worked completely fine! If you still want to make it on the stovetop, you can simply add all of the ingredients to a medium pot and heat (stirring occassionally) for 5 or so minutes, until everything melts and combines. Still super easy!! Enjoy 🙂
Leesa says
I have the same recipe I make also in a crockpot
The Foreign Fork says
I would love to try it out in my crockpot Leesa! How long do you cook it for?
SB says
Can this recipe be easily doubled in the instant pot?
The Foreign Fork says
Yes, absolutely! No need to adjust the cook time. Just make sure you are using a large enough Instant Pot that the ingredients don’t go past the fill line 🙂 Enjoy!
Katie Jo says
HOT DANG this was so good! I’ve had a homemade creamed corn/corn casserole before and loved it, but I’d never made it myself. Brought this to a potluck the first time I made it (risky I know, but I trust TFF(; ) and everyone loved it! I’m bringing it to Friendsgiving next!
The Foreign Fork says
Aw Katie yay!! I’m so glad it was a hit at your potluck and hope it was well received at Friendsgiving too. Thanks for leaving a comment! 🙂