Sweet and tender corn simmers in a rich cream sauce to make Crock Pot Creamed Corn. It is an unforgettable side dish like no other creamed corn I’ve ever tasted.
I had no intention of sharing another holiday recipe this close to Thanksgiving. However, when I ran across this recipe yesterday, it begged to be tried and I couldn’t resist.
And now, because this corn has made it to my own Thanksgiving menu for next week, I’m giving you the chance to add it to yours as well.
Crock Pot Creamed Corn
My favorite thing about this dish is that it is made in the Crock-Pot. No watching, no stovetop, no oven space required, no serving dishes taking space in the refrigerator.
It took me about two minutes to combine everything and start it cooking.
Four hours later, I stirred it and served it. That pretty much makes this the ultimate holiday side dish. I tasted this around the three-hour mark and then I couldn’t stay out of it.
I think I “sampled” it, just to make sure I liked it, at least ten times! It really is that good.
The first bite at the table was followed by, “oh my gosh, what is in this? Wow!”
My kids begged for more and the corn was an enormous hit all around.
While I have trouble calling this a “vegetable side dish,” I don’t have a bit of hesitation calling it delicious. This is pure indulgence and it is perfect for a holiday table!
Rudy’s Cream Corn
This recipe was originally created by my friend Amber as a copycat recipe for the creamed corn at Rudy’s BBQ. Have you ever visited that barbecue chain?
I suppose the creamed corn is one of their most popular side dishes, but while I’ve been a fan of Rudy’s for years, I’ve never tried their corn. Perhaps I was always distracted by the suitcases filled with their barbecue sauce that I was forever hauling home?
Regardless, I’m happy to have stumbled across this creamed corn recipe eventually! I’ll have to try Rudy’s Creamed Corn next time I visit to see how it compares. It’s hard for me to imagine a creamed corn tasting better than this.
Slow Cooker Recipes
If you’ve read this blog for more than five minutes, you may have gathered that I’m a big fan of slow cooker recipes.
Whether you use your crockpot overnight to wake up to Slow Cooker Oatmeal with Berries, Bananas, and Pecans for breakfast or let your CrockPot Roast Beef dinner throughout the day, these recipes just make life easier.
More slow cooker recipes you need in your life are this Simple Slow Cooker Pot Roast, CrockPot Chicken Fajitas and this Baked Potato Soup. My crock-pot has saved me on so many occasions when my oven was occupied (like busy holiday meals) and every stovetop was accounted for.
Crock pot cooking is also an easy cheat for cooking dinner when it’s so hot you can’t bear to turn on your oven and heat up your whole kitchen. Cooking with a crock-pot takes a little advanced planning but the results are well worth it.
How to Make Creamed Corn in the Slow Cooker
To make creamed corn in the slow cooker, you just mix everything together in your crock pot and walk away. Rudy’s Creamed Corn recipe calls for heavy cream, butter and cream cheese to be added along with a large bag of frozen corn.
You add a bit of sugar, salt and pepper and let the whole dish cook for four hours. The sweet corn flavor in this dish is spectacular. If you love ultra rich creamy corn, you’re going to love this recipe.
Believe me, this is world’s tastier than the creamed corn you get from a can. If that’s the only creamed corn you’ve tasted, you’re going to be blown away by this addictively tasty dish.
CrockPot Corn
Creamed corn isn’t the only corn dish that cooks up well in the crock pot.
Have you tried Crock Pot Corn on the Cob yet? It sounds like such a good method for cooking corn when you can’t get outside to fire up the grill and it’s too hot to turn on the oven. I also can’t wait to give this Crock Pot Corn Chowder from Taste and Tell a try!
Looking for more corn side dish ideas?
Chorizo Corn Chowder is a creamy, spicy soup guaranteed to put a smile on your face. Corn Pudding Casserole is a southern inspired side dish with sweet notes that my whole family loved.
For snacking and chip dipping, try Elote {Hot Mexican Corn Dip}at your next party. If you like spice with your corn, you’ll also love Jalapeno Corn Coleslaw.
Whether you make Slow Cooker Creamed Corn for Thanksgiving this year or serve it alongside some BBQ, Rudy’s style, I know you’ll love it as much as I do!
Rudy’s Creamed Corn
Kitchen Tip: I use this slow-cooker to make this recipe.
Rudy’s Slow-Cooker Creamed Corn
Ingredients
- 32 ounces frozen corn
- 8 ounces cream cheese cut into 1" cubes
- 1/3 cup heavy cream
- 1/4 cup butter
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt be careful not to over salt
Instructions
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce. The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
Notes
Nutrition
Pamela Orange says
Corn is one of my all-time fav summer veggies. This recipe is SO good. The cream cheese creates such a delish creamy sauce!
Kim says
Can I do this in the over?
Mary Younkin says
Sure, Kim. Just watch and stir occasionally.
Katie says
If o make this with fresh corn, how many ears would I use?
Mary Younkin says
Hi Katie, you’ll just need to go by measurement of the removed kernels. On average, an ear of corn produces about 2/3 cup of corn.
Sara says
Just want to thank you for this recipe. We live in Texas and are around Rudy’s Bar-B-Que Restaurants all the time. I am not a fan of their barbecue (I know, I must be a really bad sinner coming from Texas) however I dearly love, and wax euphoric their creamed corn. There is none better. Sadly, I am on a diet right now and cannot taste this recipe, but I have put it in my files to have on the 4th of July. Again, thank you so much for the recipe.
Mary Younkin says
I am so happy that you’re excited for the recipe, Sara! You’ll have to let me know what you think.
RhondaB says
Could I use can corn!??
Mary Younkin says
I’ve never tried this with canned corn, Rhonda. I’m guessing it will work nicely.
Pat says
How big is a serving?
Mary Younkin says
Between 1/2 – 2/3 of a cup, Pat.
Bonnie Pritchard says
I love Rudy’s BBQ and especially the creamed corn. I have tried it other places and Rudy’s bypass all the others…..I would give it a 10+ Maybe a 15. I am going to make your recipe next week. Looking forward to cooking it and bet it is less expensive than Rudy’s……But I still love going to Rudy’s here in South Texas
Mary Younkin says
I hope that you love the recipe as much as the original, Bonnie.
Kimberly says
My daughter loves this recipe
Mary Younkin says
I’m so glad she loves the corn, Kimberly.
Janice Rose says
had been looking forward to trying, but I really did not like this. Waaaay too rich. I should have known better. It makes a ton.
Mary Younkin says
Sorry to hear that it wasn’t your thing, Janice. It’s definitely a rich side dish.
Teresita says
If you find the original recipe too rich, could you use less cream cheese and substitute half and half for the heavy cream? I know it isn’t your recipe anymore with those changes, but it could be an answer for the previous writer who was hungry for creamed corn.
Jo Ann MacMillan says
I thought this recipe was very good- just right on the amounts of all ingredients,
I have one question is there anyway to make the cream sauce thicker. My family really
enjoyed it- on the list for Thanksgiving dinner and probably Christmas dinner as well !
Jo Ann
Lake Barrington, I’ll
Mary Younkin says
I’m so glad that you are enjoying the recipe, Jo Ann! Additional cream cheese will thicken it nicely. You’ll just want to play with the amounts a bit. You might even try turning off the crockpot a little while before serving, as it thickens a good bit as it cools to room temperature.
Kathy Eitel says
I anxious to try the slow cooker creamed corn recipe for Thanksgiving. But I could not find Heavy Cream.
The stores only carry whipping cream. or half and half. Please advise what is best to use.
Mary Younkin says
Hi Kathy, heavy whipping cream will work nicely. There’s a slight difference in the fat content, but I use them interchangeably in this recipe.
James says
I made this for Thanksgiving and thought it was excellent. I did think it was a tad too rich at first, but simply added a bit more corn to balance it out to my liking. It was a big hit. Thanks!
Mary Younkin says
I’m thrilled that you enjoyed it, James!
Stefanie says
I made it for Thanksgiving and Everybody loved it. It thickened up once I turned the crockpot off and let it sit. I highly recommend this recipe because it’s tasty and easy to make.
Mary Younkin says
I’m so glad that you enjoyed the corn, Stefanie!
Gale Bogumit says
My late Mother had been making corn like this since the 60’s and I make it for every holiday and some dinners in between! We do ours on the stove with canned corn … 2 cans whole kernel drained well, 1/2 to 3/4 block of Philly cream cheese, a spoonful of sugar. Cover and simmer/steam on low till cheese is puffy looking .. stir to ,is well and serve! Easy peasy and super delicious!
Mary Younkin says
I’m so glad that you like it, Gale. I love that we both share this recipe.
Jeanette Miles says
Looks good
Mari says
This is delicious and a big hit! Best part so easy to make. Everyone loved it.
Mary Younkin says
I’m glad you enjoyed it, Mari!
Luciana Misura says
We used to live in Texas and go to Rudy’s all the time. We moved to FL a couple of years ago, and the kids really miss the BBQ and this creamed corn. So I made this recipe and we all loved it. It’s the closest to the real thing.
Mary Younkin says
I’m so happy that you like it, Luciana.
Rebecca Crider says
I’m wondering how to do something like this using frozen sweet corn we’ve harvested and bagged ourselves! Obviously we don’t have a freezing process that essentially keeps all the kernels separate; rather, we cook, cut, and freeze immediately in Ziploc bags, resulting in a hard square of corn. Would this still work?
Mary Younkin says
That should work great, Rebecca. I wish I had your stockpile of corn here!
Carla L Bussell says
Does the corn need to be thawed before putting in the crock pot? Also I am feeding roughly 25-30 people, so I plan on making double (2 crock pots), do you think that will be enough? Given some people may not eat it.
Mary Younkin says
That should be plenty for a serving each. Yes, you can add the corn frozen.