This Dairy-Free Creamed Corn in the Instant Pot is going to become a staple side-dish for your summer BBQ's or your weeknight dinners! Just a few simple dairy-free swaps make this a great choice for everyone. Have it on your table in under 20 minutes with just a 3 minute cook time!
My family hails from the Midwest region of the USA, also known as the corn capital of America. So, naturally, I love corn dishes. This vegan version is just as creamy and decadent as the original, just without the stomachache!
This creamed corn recipe calls for canned corn, but you can use frozen or fresh. It also uses vegan cream cheese, which isn't too hard to find. Overall, the ingredients for this recipe are incredibly simple and the Instant Pot makes this recipe an absolute breeze!
Why You'll Love This Recipe
- Healthier Take on a Classic! I love the classic creamed corn, but it can be sooo heavy with all that dairy. This version is just as creamy and decadent, but a bit lighter on the digestive system!
- So quick - Only a 3 minute cook time!
- Simple Ingredients - All of the dairy substitutes can easily be found at almost any grocery store!
What You Need For This Recipe
Ingredients and Substitutions:
- Canned Corn - You can use fresh or frozen as well.
- Dairy-free Milk - I used unsweetened almond milk, but any plant milk will work as long as it is unsweetened.
- All-Purpose Flour - Just a small amount to make the milk thicker!
- Vegan Butter - Earth Balance is by far my favorite vegan butter, but any non-dairy butter substitute will work!
- Sugar - Plain white cane sugar.
- Vegan Cream Cheese - Trader Joe's has a great vegan cream cheese, but there are many other brands as well, such as Tofutti or Kite Hill. They will all work. Feel free to use a flavored cream cheese!
- Salt
- Pepper
Equipment:
- Instant Pot or Pressure Cooker
- Spatula
How To Make This Recipe
Step 1: Prepare the Ingredients
Begin by draining the canned corn (no need to rinse).
In a small bowl of the non-dairy milk, whisk in the flour until nearly all clumps dissolve.
Add all of the ingredients to the Instant Pot. With a spatula, stir to combine lightly.
Step 2: Pressure Cook
Close the lid to the Instant Pot and set the valve to sealing.
Pressure cook on HIGH pressure for 3 minutes.
Once the timer goes off, quick release the steam until the pin drops, then open the lid.
Step 3: Finishing Touches
Set the Instant Pot to the Sauté function. Using the spatula, stir the creamed corn until it reduces and thickens, about 3-5 minutes.
Taste and adjust salt and pepper as necessary.
Remove from Instant Pot and cool, then serve and enjoy!
Expert Tips
- If using frozen corn, there may possibly be excess liquid when you open the Instant Pot. Thats okay! Just sauté for a bit longer at the end.
- Vegan cream cheese has become so popular that there are now lots of flavors of it! Increase the flavors in this dish by using a flavored cream cheese like scallion or chive!
- Throw in some cilantro and jalapeño to make this a Mexican-inspired creamed corn!
Recipe FAQs
Traditional creamed corn has milk, cream, and/or butter. This version uses almond milk to make it dairy-free.
Absolutely! Follow this recipe and you'll have homemade dairy-free creamed corn!
Many creamed corn recipes, including this one, use wheat flour as a thickener. However, using cornstarch or tapioca starch will avoid gluten!
If you enjoyed this recipe, you may also like:
10-Minute Mexican Street Corn Dip
Creamy Vegan Tuscan Pasta (Instant Pot)
📖 Recipe
Dairy-Free Creamed Corn in the Instant Pot
Equipment
- Wooden Spoon or Rubber Spatula
Ingredients
- 27 ounces Drained canned corn (about 3 cans)
- 1 cup Almond Milk
- 1 ½ tablespoon All-purpose flour
- ½ cup Vegan butter (1 stick)
- 1 tablespoon Sugar
- 8 ounces Vegan cream cheese
- 2 teaspoon Salt
- Pepper
Instructions
- Begin by draining the canned corn (no need to rinse).
- In a small bowl of the non-dairy milk, whisk in the flour until nearly all clumps dissolve.
- Add all of the ingredients to the Instant Pot. With a spatula, stir to combine lightly.
- Close the lid to the Instant Pot and set the valve to sealing.
- Pressure cook on HIGH pressure for 3 minutes.
- Once the timer goes off, quick release the steam until the pin drops, then open the lid.
- Set the Instant Pot to the Sauté function. Using the spatula, stir the creamed corn until is reduces and thickens, about 3-5 minutes.
- Taste and adjust salt and pepper as necessary.
- Remove from Instant Pot and cool, then serve and enjoy!
Notes
- If using frozen corn, there may possibly be excess liquid when you open the Instant Pot. Thats okay! Just sauté for a bit longer at the end.
- Vegan cream cheese has become so popular that there are now lots of flavors of it! Increase the flavors in this dish by using a flavored cream cheese like scallion or chive!
- Throw in some cilantro and jalapeño to make this a Mexican-inspired creamed corn!
- Nutrition Information is for 1 serving, which is ⅙th of this recipe.
- Calories: 305 cal
- Total Fat: 25.5 grams
- Total Carb: 17.5 grams
- Protein: 2.6 grams
Nutrition
Anna says
Hi there, looks delicious! You mentioned you could use cornstarch instead of floor to be gluten free. How would I go about that? Would it be a 1:1 substitution? Use 1 1/2 tbsp of cornstarch? Thanks it advance, amateur cooker here! : )
Emily says
Hi Anna! To make this gluten free, I recommend swapping the flour for a cornstarch slurry. Instead of adding it in the beginning, add it during the sauté portion. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the corn. If you need more after stirring for a minute or two, you can always add more! I haven't specifically tested this, but it should work out just fine! Let me know how it goes 🙂
Anonymous says
Xanthan gum is a gluten free thickener, I would start with 1/4 of a tsp.
Suzanne says
Got to try. So yummy
Lori says
How would you adapt to use fresh corn?
Emily says
It should work exactly the same! I haven't tried it, but I recommend just cutting it off the cob and throwing it in just as the recipe states. 15 ounce canned corn should equal about 1 1/2 cups fresh corn.
Sunday M Taylor says
Can you use coconut milk or cream to replace the almond milk?
Just curious if you have thought as that as an additional dairy free option.
Emily says
Yes! I think that would work great!
Jodie Stahl says
This was delicious! What size instant pot do you use because I got the burn error twice and it never made it to the 3 minute countdown. I ended up adding some cornstarch and sautéing a little longer and then just kept it on warm until I was ready to serve dinner. Great make ahead dish!
Emily says
Thanks, Jodie! I have a 6 quart pot. I will say, that some of the times I've made this recipe, I'll get a burn notice, despite there being no burning! Other times it is totally fine. If I find out what is causing it, I'll let you know and update the post!!