Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Instant Pot Cilantro-Lime Creamed Corn

This recipe is an adaption of my childhood memories of creamed corn, combined with my love of the cilantro and lime flavor profile.
Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 202kcal
Author Gary White


  • 5 cups corn
  • 1 1/2 cups water
  • 1 tsp. sea salt
  • 2 Tbsp. cilantro leaves finely chopped
  • zest of 2 limes finely choped
  • 1/4 tsp. cayenne pepper
  • 1/2 cup butter
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water


  • Cut corn kernels off of 6 cobs – should yield between 4-5 cups. Break up corn into individual kernels. 
  • Add corn to pot. Then add water and salt. Lock lid and cook for 4 minutes at high pressure. 
  • Meanwhile – finely chop cilantro. Using a microplane – remove zest from 2 limes, then finely chop. 
  • Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting. Add butter, cilantro, lime zest, and cayenne pepper. Mix well until butter is completely melted.
  • Make a cornstarch slurry by mixing cornstarch and 2 tablespoons of water. Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute. 
  • Switch to warm setting until ready to serve.


Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 345mg | Potassium: 229mg | Fiber: 2g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 6.4mg | Calcium: 10mg | Iron: 0.5mg