When I lived in Tennessee, I learned how to make turnips the southern way. This recipe is really easy to make and tastes fantastic!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 ears sweet corn, shucked and kernels cut off
- 4 ounces cream cheese
- 2 ounces milk
- 1 tablespoon sugar
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Heat a multi-functional pressure cooker (such as Instant Pot®) on the normal slow cooker function.
- Combine corn kernels, cream cheese, and milk in the Instant Pot®. Cook until cream cheese has melted, stirring often, 5 to 8 minutes. Stir in sugar, salt, and pepper and adjust seasoning to taste.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 143 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
it is helpful to use the instant pot
I made this for my family using frozen corn instead of fresh due to availability. Otherwise, the recipe was made as written. I did choose to double the recipe to use the full package of cream cheese. My pinches were generous, as I know there can be variability in pinch size from person to person. My family thought this creamed corn was okay but it was missing something.
Excellent recipe, loved by all.