Made entirely in the instant pot in minutes, this instant pot creamed corn is so rich and creamy and the perfect side dish for any holiday meal!
It’s full steam ahead into all the holiday sides! And today we’re keeping things extra-convenient and hiring the instant pot to take care of our creamed corn business.
Creamed corn is one of those dishes that we NEVER end up having any leftovers of on Thanksgiving and I think it goes without saying why that is. No one can resist an XL scoop of this creamy goodness, no one.
Imagine how the game changes when we make it about 10x easier by doing it all in the instant pot. It’s actually scary how fast you can have this creamed corn on the table.
We’re not doing any fancy techniques or tricks to pull off this creamy goodness. Literally all that’s happening here is pulling a bag of frozen corn out, piling all the ingredients in the instant pot, and letting it go for only a few minutes.
Pretty much side dish magic is what this is.
This Creamed Corn features…
- A rich and creamy texture from cream cheese and cheddar
- The perfect amount of sweet corn
- Made in only 30 minutes entirely in the instant pot
Making the Creamed Corn
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sweet corn
- Chicken broth
- 2% or skim milk
- Cayenne pepper
- Unsalted butter
- Cream cheese
- Cheddar cheese
Fresh or Frozen Corn
We prefer to use frozen corn for this recipe because we love the simplicity and ease of not having to mess around with thawing. We’ve also found that most frozen corn is a lot sweeter than fresh or canned.
You will need 1 (32 oz) bag of frozen corn for this recipe which will equal about 6 cups, but don’t stress too much about perfect measurements of this.
Can I use fresh corn? Yes you can! We do recommend adding an additional 1/4 cup chicken broth to make up for the extra water that usually comes from frozen corn.
Tips for Perfect Creamed Corn
- Don’t thaw corn – there’s no need to thaw the frozen corn, just toss it right in the instant pot from the freezer.
- Use half chicken broth half milk for the liquid – we found this was the perfect ratio of liquids for the corn.
- Cube butter and cream cheese – this will help it soften perfectly and make it easier to stir into the corn.
- Quick-release instant pot after cooking – no need to let the instant pot naturally release steam, the corn will be perfectly cooked once the timer is done.
- Stir cheddar into corn after cooking – stir well to evenly melt the cheddar and cream cheese into the corn.
Try these ideas for a different twist on this creamed corn.
- Try a different cheese – try Monterey jack, gouda, gruyere, or mozzarella in place of the cheddar.
- Use Neufchatel cheese – the creamed corn won’t be quite as rich and creamy as it would with cream cheese, but Neufchatel is a great low-calorie option.
- Try different fresh herbs – fresh thyme or parsley would be great in place of the chives.
Slow Cooker Instructions
If you would like to convert this recipe to use a slow cooker instead, follow Step 1 and assemble ingredients in a 4-quart slow cooker instead. Cook creamed corn on high 2-3 hours or on low 5-6 hours.
Once corn is finished cooking, stir cheddar into corn, stirring well to melt the cheddar and cream cheese together. Keep creamed corn on ‘warm’ in the slow cooker up to 3 hours.
Everyone at your holiday gatherings are going to go NUTS for this creamed corn! It’s so rich, creamy, and honestly, we love the little kick of heat the cayenne gives it.
Meet your new go-to side!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other incredible side dishes next!
- Hot Honey Crispy Smashed Sweet Potatoes
- Asiago Rosemary Dinner Rolls
- Instant Pot Butternut Squash Mac and Cheese
Instant Pot Creamed Corn
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- 6 cups frozen corn (32 oz bag)
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup 2% or skim milk
- 2 medium cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons unsalted butter, cubed
- 8 oz cream cheese, cubed
- 1 cup shredded mild cheddar cheese
- Salt and pepper to taste
- 2 tablespoons fresh minced chives
- Combine frozen corn, chicken broth, milk, garlic, and cayenne in a 4-qt instant pot. Arrange cubed butter and cream cheese on top.
- Seal lid onto instant pot and close vent. Cook corn on high pressure 5 minutes then quick-release to release pressure.
- Remove lid from instant pot and stir well to incorporate cream cheese into corn. Stir in cheddar until melted and season with salt and pepper to taste.
- Garnish creamed corn with chives and keep warm until ready to serve. Enjoy!