Pressure Cooker Creamed Corn

Creamed corn is a beloved vegetable side dish with a creamy, almost soupy consistency that has captured the hearts of many in the Midwest and South. This classic dish brings the natural sweetness of fresh corn to the forefront, creating a comforting and indulgent addition to your meals. In this recipe, we’ll show you how to make Pressure Cooker Creamed Corn, a quick and convenient way to enjoy this regional favorite.

Creamed corn is a delightful side dish known for its velvety texture and sweet corn flavor. It’s a classic accompaniment to Southern and Midwest cuisine, often gracing tables at family gatherings and holiday feasts. This pressure cooker version offers a quick and efficient way to prepare this beloved dish, allowing you to savor the taste of fresh corn without the fuss.

SERVES 8

INGREDIENTS:

• 8 ears sweet corn, shucked
• 1/2 cup water
• 2 teaspoons butter or vegan margarine, such as Earth Balance
• 2 teaspoons flour
• 1 cup milk or unsweetened soymilk
• 2 teaspoons salt
• 1 teaspoon sugar

INSTRUCTIONS:

1. Start by setting up your pressure cooker. Place the rack inside the cooker and arrange the shucked ears of sweet corn on the rack. Pour in 1/2 cup of water to provide the necessary steam for cooking the corn.
2. Lock the lid of the pressure cooker into place and bring it to low pressure. Maintain this pressure for 3 minutes to ensure that the corn cooks to perfection. Once the cooking time is complete, remove the pressure cooker from the heat, and proceed with a quick release of the pressure. Carefully unlock and remove the lid to reveal the steamed corn.
3. After the corn has cooled enough to handle, place each ear of corn over a large mixing bowl. To extract the kernels from the cobs, use a knife with long downward strokes while rotating the cob. You’ll want to collect the kernels in the mixing bowl.
4. For a creamy consistency, take half of the corn kernels and pulse them in a food processor until they reach a smooth texture. This step ensures that you achieve the classic creamed corn consistency, with some whole kernels for added texture.
5. In a separate small pan, melt the 2 teaspoons of butter or vegan margarine over low heat. Once melted, stir in the 2 teaspoons of flour, being careful not to let it brown. This mixture, known as a roux, will serve as the thickening agent for the creamed corn.
6. Gradually pour the milk or unsweetened soymilk into the roux while continuously stirring to avoid lumps. Keep stirring until the mixture becomes smooth and thickens to your desired consistency.
7. Now, add all of the corn, both the whole kernels and the processed ones, into the saucepan with the roux and milk mixture. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to simmer for approximately 10 minutes, giving all the flavors a chance to meld together. Before removing it from the heat, season with 2 teaspoons of salt and 1 teaspoon of sugar. Adjust the seasonings to taste.

Pressure Cooker Creamed Corn is a delightful and classic side dish, beloved in the Midwest and South for its sweet and creamy goodness. This recipe offers a convenient and quick way to enjoy the comforting flavors of creamed corn without compromising on taste. Whether served at a family gathering, holiday feast, or as a weeknight side dish, this dish brings a taste of tradition to your table. So, savor the sweet and velvety texture of Pressure Cooker Creamed Corn and make it a cherished addition to your favorite meals.