📝 About This Recipe
Forget the watery, canned versions of the past; this Instant Pot creamed corn is a luxurious, velvety revelation that celebrates the natural sweetness of the kernel. By pressure cooking the corn in a bath of heavy cream and butter, the sugars caramelize slightly, creating a deep, complex flavor profile that feels like a warm hug. It is the ultimate hands-off side dish that delivers steakhouse-quality results in a fraction of the time.
🥗 Ingredients
The Corn Base
- 32 ounces Frozen Sweet Corn (no need to thaw; gold or white varieties work well)
- 1/2 cup Unsalted Butter (cut into cubes)
- 1 cup Heavy Cream (full fat for best results)
- 1/2 cup Whole Milk
- 2 tablespoons Honey (or granulated sugar)
Seasonings and Aromatics
- 4 ounces Cream Cheese (cubed and softened)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
- 2 sprigs Fresh Thyme (leaves removed and minced)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
The Thickener
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water (to create a slurry)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Place the frozen corn, cubed butter, heavy cream, milk, honey, salt, pepper, garlic powder, and cayenne pepper into the inner pot of the Instant Pot.
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2
Stir the ingredients gently to ensure the honey and spices are distributed, though the butter will sit on top.
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3
Secure the lid and set the steam release valve to the 'Sealing' position.
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4
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 3 minutes.
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5
While the corn cooks, whisk together the cornstarch and cold water in a small ramekin until a smooth slurry forms; set aside.
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6
Once the cooking cycle is complete, perform a Quick Release by carefully moving the valve to the 'Venting' position.
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7
Open the lid and select the 'Sauté' function on the Low or Normal setting.
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8
Add the cubed cream cheese and minced fresh thyme to the bubbling mixture.
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9
Whisk or stir constantly for 2-3 minutes until the cream cheese has completely melted and the sauce looks uniform.
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10
Slowly pour the cornstarch slurry into the pot while stirring. Continue to sauté for another 1-2 minutes until the sauce thickens to a glossy, coating consistency.
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11
Press 'Cancel' to turn off the heat. The sauce will continue to thicken as it cools slightly.
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12
Taste and adjust seasoning, adding more salt or honey if desired.
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13
Transfer to a serving bowl and garnish with fresh chives and a light dusting of smoked paprika before serving warm.
💡 Chef's Tips
For an even creamier texture, take 1 cup of the cooked corn and pulse it in a blender before stirring it back in. If using fresh corn off the cob, increase the pressure cook time to 5 minutes. Always use a quick release for vegetables to prevent them from becoming mushy or losing their vibrant color. Make sure your cream cheese is softened at room temperature to ensure it incorporates without leaving white clumps. Leftovers keep beautifully; just add a splash of milk when reheating to loosen the sauce back to its original silkiness.
🍽️ Serving Suggestions
Serve alongside a salt-crusted prime rib or grilled ribeye steak for a classic steakhouse experience. Pair with honey-glazed ham and roasted green beans for a traditional holiday spread. Use as a decadent topping for loaded baked potatoes or savory cornbread. Serve with a crisp Chardonnay or a refreshing iced tea to balance the richness of the cream. Excellent as a base for a 'Corn Bowl' topped with crispy bacon bits and pickled jalapeños.