Cut corn kernels off 6 cobs to yield 4-5 cups. Break up the corn into individual kernels.
Place corn, 1 ½ cups of water, and 1 tsp. sea salt into the Instant Pot. Mix well.
Lock the lid and cook on high pressure for 4 minutes.
Once the cooking time is complete, perform a quick release of the pressure and remove the lid.
Switch the Instant Pot to the sauté setting. Add ½ cup butter, chopped cilantro, lime zest, and ¼ tsp. cayenne pepper. Mix until the butter is completely melted.
Make a cornstarch slurry by mixing 1 Tbsp. cornstarch with 2 Tbsp. water. Pour the slurry into the pot and mix well until the desired consistency is reached, about 1 minute.
Switch the Instant Pot to the warm setting until ready to serve.
Video
Notes
Expert Tips
Fresh Corn: Use fresh corn for the best flavor, but frozen corn works well too.
Microplane Grater: Use this for zesting limes for the finest zest.
Vegan Option: Substitute regular butter with vegan butter.
Adjusting Heat: Reduce or omit cayenne pepper if you prefer a milder dish.
Cornstarch Slurry: Ensure the slurry is well mixed to avoid lumps.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: This dish pairs well with grilled meats or as a side for Mexican-inspired meals.
FAQs
Can I make this without cilantro and lime? Yes. Leaving out cilantro and lime will give you a more traditional creamed corn.What is a microplane grater? Microplane graters are perfect for delicate work such as grating spices, like nutmeg, and zesting citrus fruit. You can purchase one on Amazon for under $15 or from the kitchen department of your local department store.What if I don’t have a microplane grater? In a pinch, you may use a vegetable peeler and a knife to make lime zest.Can I use frozen corn? Yes, you can use frozen corn without defrosting. The cooking time remains the same.