Instant Pot Creamed Corn is so creamy, delicious, and comforting. This easy to make creamed corn is just a little sweet, with a touch of spice to round it out.
This creamed corn is a little different than cream-style corn from a can because it has cream, butter, and cream cheese in it. It is rich, luscious, creamy, and delicious. It is a wonderful side dish, and it is so easy to make.
I love to make this creamed corn in an Instant Pot – I make everything I can think of in an Instant Pot… but you can also make this using a slow cooker.
Table of Contents
🥘 Ingredient Notes
- Frozen Corn (or you can use canned or fresh)
- Cream Cheese, cubed
- Salted Butter, cubed
- Whole Milk
- Heavy Cream
- Cayenne Pepper
- Black Pepper
- Cane Sugar or Granulated Sugar
- Kosher Salt
🍽 Equipment Needed
- An Instant Pot (I make this using my 3 quart or my 6 quart.)
- Measuring Cups & Spoons
- A Rubber Spatula or Spoon for Mixing
🥣 How to Make It
Add all of the ingredients to the insert of the Instant Pot and mix everything together. (Pictures 1 – 4)
Set the Instant Pot to Manual Mode (or Pressure Cook) at High Pressure for 10 minutes.
When the cooking cycle is complete, carefully manually release the pressure using a Quick Release. It will look pretty similar to how it looked before being cooked until you stir it.
Stir for 2 – 3 minutes until the cream cheese is totally incorporated. Let it sit for a few minutes to thicken up and then serve immediately.
Instant Pot creamed corn is best served warm. Once cooled, leftovers should be refrigerated for up to 7 days. Reheat in the microwave or on the stove.
Fun Tip: If there are a lot of leftovers, I like to make an improv “Taco Pasta Macaroni and Cheese” with the corn. Cook taco meat as directed (either using a packaged seasoning or you can make your own with my recipe here.) While the meat is cooking, boil water to make pasta and cook according to the directions on the box – I like to use shells or orecchiette.
Once the pasta is cooked, drain and save a little bit of the pasta water. Return the pasta to the pasta pot and over medium/low heat, combine creamed corn, pasta, and taco meat. Cook until pasta is coated, then mix in some shredded sharp cheddar cheese. (Quantities will vary depending on how much corn you have leftover — about 1 cup of leftover corn/cream with one pound of taco meat, two cups of (dry) pasta, and one cup of shredded cheese works really well!)
Recipe Yield
This recipe makes about two cups of cooked corn, which will feed about 4 or 5 people as a side dish. To feed a larger group, you can double the recipe.
🙋♀️ Frequently Asked Questions
Add all ingredients to a slow cooker. Stir to combine, then place the lid on the slow cooker and cook for 2 – 3 hours on high or 5 – 6 hours on low. Stir about halfway through when the butter has melted and the cream cheese is softened, then stir again before serving. Let sit with the heat turned off for a few minutes to thicken.
Yes – creamed corn reheats really well. Sitting overnight in the cream/milk mixture will also make it even tastier!
Cream Style Corn in a can is NOT the same thing as “creamed” corn. Cream Style Corn in a can is pureed corn kernels combined with corn starch, water, salt, and sugar. “Creamed” Corn is corn that is cooked in cream with cheese and butter. (This recipe!)
If a recipe is calling for creamed corn, it is almost guaranteed that it is calling for a can of Cream Style Corn. You can replace that with a can of regular corn kernels – lightly puree the contents of the can with either a blender or food processor with a little bit of water, then add a pinch of salt and a pinch of sugar. Heat this mixture until it bubbles, then mix in a slurry of 1 teaspoon of cornstarch and 1 teaspoon of water until it thickens – this will turn that can of kernels into that “creamed” consistency.
You can thicken creamed corn by either adding a slurry of cornstarch/water while it is still hot or by blending up some of the corn. (Put about a third of the cooked corn in a blender and puree it. Add it back to the rest of the creamed corn and mix well.)
🥫 Storage/Shelf Life/Reheating
This creamed corn is really easy to make ahead of time. Once cooled, it can be stored in the refrigerator for up to a week. It can reheat really easily on the stove or in the microwave. You can also reheat it in a crockpot or an Instant Pot on Keep Warm mode.
✏️ Helpful Tips
- If there are a lot of leftovers, I like to make an improv “Taco Pasta Macaroni and Cheese” with the corn.
- We love the addition of spice from cayenne pepper in this recipe, but if you don’t like spice, you can leave that out.
- To change this recipe up a little and make it spicy and delicious, you can add ½ to 1 diced jalapeno that has been cored and finely diced.
- To make creamed corn thicker, you can either add a slurry of cornstarch/water while it is still hot, or you can blend up some of the corn. (Put about a third of the cooked corn in a blender and puree it. Add it back to the rest of the creamed corn and mix well.)
- If you don’t have frozen corn, you can use a can of corn kernels that are drained. (The cans are usually 14.75 ounces, but it will still work fine.) Or you can use the kernels of 4 ears of fresh corn on the cob (they do not need to be cooked first.)
- This recipe is really easy to double, triple, or quadruple. Just increase the quantities of everything equally.
- This recipe makes a really good side dish for holidays – it can be made ahead of time and kept warm in a small crockpot or in the Instant Pot on Keep Warm mode with a glass lid or plate on top.
More Awesome Instant Pot Recipes
Main Courses
Instant Pot Ground Beef Stroganoff
Condiments
Instant Pot Blueberry Jam
Instant Pot Recipes
Instant Pot Easy Homemade Dog Food Recipe
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
📝 Recipe
Instant Pot Creamed Corn
Equipment
Ingredients
- 16 ounces frozen corn can be replaced with 1 can or 4 ears of fresh corn
- 4 ounces cream cheese cubed
- 4 tablespoons salted butter cubed (½ a stick)
- ¼ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ tablespoon cane sugar or granulated sugar
- ½ teaspoon salt
Instructions
- Add all of the ingredients to the insert of the Instant Pot and mix everything together.
- Set the Instant Pot to Manual Mode (or Pressure Cook) at High Pressure for 10 minutes.
- When the cooking cycle is complete, carefully manually release the pressure using a Quick Release. It will look pretty similar to how it looked before being cooked until you stir it.
- Stir for 2 – 3 minutes until the cream cheese is totally incorporated. Let it sit for a few minutes to thicken up and then serve immediately.
- Instant Pot creamed corn is best served warm. Once cooled, leftovers should be refrigerated for up to 7 days. Reheat in the microwave or on the stove.
Video
Notes
This recipe makes about two cups of cooked corn, which will feed about 4 or 5 people as a side dish. To feed a larger group, you can double the recipe. 🙋♀️ Frequently Asked Questions
Can you cook creamed corn in a slow cooker?
Add all ingredients to a slow cooker. Stir to combine, then place the lid on the slow cooker and cook for 2 – 3 hours on high or 5 – 6 hours on low. Stir about halfway through when the butter has melted and the cream cheese is softened, then stir again before serving. Let sit with the heat turned off for a few minutes to thicken. Can you make creamed corn ahead of time and reheat it to serve?
Yes – creamed corn reheats really well. Sitting overnight in the cream/milk mixture will also make it even tastier! Is Cream Style Corn from a can the same as creamed corn?
Cream Style Corn in a can is NOT the same thing as “creamed” corn. Cream Style Corn in a can is pureed corn kernels combined with corn starch, water, salt, and sugar. “Creamed” Corn is corn that is cooked in cream with cheese and butter. (This recipe!) A recipe is calling for creamed corn – what can I use in place of it?
If a recipe is calling for creamed corn, it is almost guaranteed that it is calling for a can of Cream Style Corn. You can replace that with a can of regular corn kernels – lightly puree the contents of the can with either a blender or food processor with a little bit of water, then add a pinch of salt and a pinch of sugar. Heat this mixture until it bubbles, then mix in a slurry of 1 teaspoon of cornstarch and 1 teaspoon of water until it thickens – this will turn that can of kernels into that “creamed” consistency. How do you thicken creamed corn?
You can thicken creamed corn by either adding a slurry of cornstarch/water while it is still hot or by blending up some of the corn. (Put about a third of the cooked corn in a blender and puree it. Add it back to the rest of the creamed corn and mix well.) 🥫 Storage/Shelf Life/Reheating
This creamed corn is really easy to make ahead of time. Once cooled, it can be stored in the refrigerator for up to a week. It can reheat really easily on the stove or in the microwave. You can also reheat it in a crockpot or an Instant Pot on Keep Warm mode. 📋 Tips
- If there are a lot of leftovers, I like to make an improv “Taco Pasta Macaroni and Cheese” with the corn.
- We love the addition of spice from cayenne pepper in this recipe, but if you don’t like spice, you can leave that out.
- To change this recipe up a little and make it spicy and delicious, you can add ½ to 1 diced jalapeno that has been cored and finely diced.
- To make creamed corn thicker, you can either add a slurry of cornstarch/water while it is still hot, or you can blend up some of the corn. (Put about a third of the cooked corn in a blender and puree it. Add it back to the rest of the creamed corn and mix well.)
- If you don’t have frozen corn, you can use a can of corn kernels that are drained. (The cans are usually 14.75 ounces but it will still work fine.) Or you can use the kernels of 4 ears of fresh corn on the cob (they do not need to be cooked first.)
- This recipe is really easy to double, triple, or quadruple. Just increase the quantities of everything equally.
- This recipe makes a really good side dish for holidays – it can be made ahead of time and kept warm in a small crockpot or in the Instant Pot on Keep Warm mode with a glass lid or plate on top.
Fun Tip: If there are a lot of leftovers, I like to make an improv “Taco Pasta Macaroni and Cheese” with the corn. Cook taco meat as directed (either using a packaged seasoning or you can make your own with my recipe here.) While the meat is cooking, boil water to make pasta and cook according to the directions on the box – I like to use shells or orecchiette. Once the pasta is cooked, drain and save a little bit of the pasta water. Return the pasta to the pasta pot and over medium/low heat, combine creamed corn, pasta, and taco meat. Cook until pasta is coated, then mix in some shredded sharp cheddar cheese. (Quantities will vary depending on how much corn you have leftover — about 1 cup of leftover corn/cream with one pound of taco meat, two cups of (dry) pasta, and one cup of shredded cheese works really well!)
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
