Slow Cooker/Instant Pot Cream Corn


From Fresh, Frozen or Dehydrated Corn
At Home or on the Trail (Just-Add-Water)


Creamed corn is a type of creamed food made by pulping corn kernels and collecting the milky residue from the corn. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States.

Making your own rich, creamy corn at home is easy. There are three recipe types here:
• Creamed Corn made with dehydrated corn kernels,
• Creamed Corn made with fresh or frozen corn,
• Creamed Corn pantry packs (just-add-water).

Choose the recipe type to fit your needs and lifestyle. Fair warning though: this is NOTHING like canned creamed corn! This is better, easy, and quick to prepare. The creamy, sweet and salty taste of this corn dish will leave those cans of cream corn in the dust. Get ready for a flavor explosion not expected with a typical side dish.

It is an especially delicious side dish for chicken or pork. The flavor and texture stack up to and compliment the main dish it’s served with, or can to stand on its own, making it ideal with any entrée, or even perfect just by itself as a vegetarian dish. Serve this at your next barbecue and you will be a hit! Just don’t tell them how easy it was to make. That will be OUR secret.


Creamed Corn Made with Dehydrated Corn Kernels

Makes 8 servings

Dried Corn soaks up the heavy cream perfectly, and the cream cheese and butter melt and blend together just right to give you the perfect consistency and taste.

Ingredients
2 cups dried sweet corn
3 cups heavy cream
1/2 cup (1 stick) butter, cubed
8 ounces cream cheese, cubed
2 tablespoons sugar or equivalent sweetener
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

  1. Add dried corn to a food processor or high-powered blender and pulse a few times, just until the kernels are broken up. 1-2 quick pulses should do it. Do not over-process or you will end up with corn meal. Empty corn into Slow Cooker or Instant Pot.
  2. Taking your cold butter and cream cheese, cube them up using your paring knife into pot on top of corn.
  3. In your Instant Pot or slow cooker, add heavy cream, sugar, salt, and black pepper. Lock on lid and turn to slow cooker “low” setting. If your appliance comes with a timer, set it for 2 hours.
  4. Cook for 2 hours, stirring it occasionally every 30 minutes or so.
  5. Once done cooking, remove lid, stir once more, then serve.

Creamed Corn Made with Fresh or Frozen Corn

Makes 8 servings

Use fresh or frozen corn to make your cream corn.

Ingredients
2 (10 ounce) packages frozen corn kernels, thawed or 4 cups fresh corn kernels
3 cups heavy cream
1/2 cup (1 stick) butter, cubed
8 ounces cream cheese, cubed
2 tablespoons sugar or equivalent sweetener
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

  1. Add corn to a food processor or high-powered blender and pulse a few times, just until the kernels are broken up. 1-2 quick pulses should do it. Do not over-process or you will end up with corn meal. Empty corn into Slow Cooker or Instant Pot.
  2. Taking your cold butter and cream cheese, cube them up using your paring knife into pot on top of corn.
  3. In your Instant Pot or slow cooker, add heavy cream, sugar, salt, and black pepper. Lock on lid and turn to slow cooker “low” setting. If your appliance comes with a timer, set it for 2 hours.
  4. Cook for 2 hours, stirring it occasionally every 30 minutes or so.
  5. Once done cooking, remove lid, stir once more, then serve.

Creamed Corn Pantry Packs (Just-Add-Water)

Makes 1 serving

This makes a single-serving pantry pack for backpacking or the home pantry. Ingredients can be increased for more servings.

Ingredients
1/4 cup dried sweet corn
2 tablespoons Hoosier Hill Farm Real Butter Powder
2 tablespoons nonfat powdered milk  (I use LDS Powdered Milk)
1-1/2 teaspoons sugar or equivalent sweetener
1 teaspoon cornstarch
1/8 teaspoon salt
Pinch freshly grated black pepper

Directions for Pantry Pack:

  1. Add dried corn to a food processor or high-powered blender and pulse a few times, just until the kernels are broken up. 1-2 quick pulses should do it. Do not over-process or you will end up with corn meal.
  2. Add corn to a small Ziploc snack bag.
  3. Into a pint-sized food saver-type bag, measure butter powder, milk powder, sugar, cornstarch, salt, and pepper. Slip the snack bag of corn inside this bag and vacuum seal.
  4. Label the bag with instructions.

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Directions for the trail or home:

  1. Remove bag of corn. In a pot over medium heat, combine the corn and 1/4 cup hot water. Cook until corn is tender.
  2. Add 1/4 cup of water to the remaining ingredients in the food saver-type bag and whisk with a fork.
  3. Stir into the corn mixture. Cook stirring over medium heat until the mixture thickens, and corn cooks through.

©2017 21st Century Simple Living www.21stcenturysimpleliving.com

2 thoughts on “Slow Cooker/Instant Pot Cream Corn

  1. Melissa Lyons says:

    Can arrowroot powder be used instead of cornstarch? Will it have the same taste and consistency?

    1. Admin says:

      Although arrowroot is actually one of my favorite thickeners, when combined with dairy products it gets a slimy texture to it that is unappealing.

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