SUPER EASY / QUICK RELEASE / VEGETARIAN / CAN BE GLUTEN-FREE
Cream-Style Corn
6 to 8 servings
We loved cream-style corn when we were kids. Of course, growing up in the convenience-crazed seventies, we only knew about the canned stuff. We’ve always wanted to make a “cornier” version, less pasty and porridge-like. We’ve tried dozens of recipes in the pot. Most break (ick), a few curdle (ick, again), many are too oily (still ick), and the rest are just plain forgettable. So here’s our take: a creamy, somewhat soupy side dish that should be served up in small bowls near the main plate.
2 pounds frozen corn kernels, thawed
⅔ cup whole milk
4 ounces regular cream cheese
2 tablespoons butter, melted and cooled to room temperature, plus more for greasing the baking dish
2 teaspoons granulated white sugar
½ teaspoon dried thyme
Up to 1 teaspoon red pepper flakes (optional)
½ teaspoon table salt
½ teaspoon ground black pepper
1½ cups water
1. Pour about one quarter of the corn kernels into a blender. Add the milk, cream cheese, butter, sugar, thyme, red pepper flakes (if using), salt, and pepper. Cover and blend until fairly smooth.
2. Generously butter the inside of a 2-quart, high-sided, round baking dish. Make an aluminum foil sling (see here) and set this dish in the center of the sling. Pour the remaining three-quarters (or so) of the corn kernels into this dish. Add the purée from the blender and stir gently but well. Cover the baking dish with aluminum foil.
3. Pour the water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Use the sling to pick up and transfer the baking dish to the trivet. Fold down the ends of the sling so they fit in the pot. Lock the lid onto the cooker.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 20 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the sling to transfer the hot baking dish to a wire cooling rack. Uncover, cool for a couple of minutes, and serve hot.