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.
And now, because this corn has made it to my own Thanksgiving menu for several years in a row, I’m giving you the chance to add it to yours as well.
Crock Pot Creamed Corn
My favorite thing about this recipe 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 takes me about two minutes to combine everything and start it cooking.
How To Make Crockpot Cream Corn
Four hours later, just stir and serve. That pretty much makes this Crockpot Cream Corn the ultimate holiday side dish. I always taste this around the three-hour mark and then have trouble staying out of it.
I think I “sampled” it the first time, 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.
Rudy’s Creamed Corn Ingredients
- frozen corn
- cream cheese
- heavy cream
- butter
- sugar, salt, and pepper
Creamed Corn in the Slow Cooker
Kitchen Tip: I use this slow-cooker to make this recipe.
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 so much 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 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
{originally published 11/20/13 – notes and photos updated 10/8/21}
Ricky Thompson says
Mary I’m going to make this for a big crowd of 40 that eats like 50. Can i just take this recipe and make it x 5 and it work the same.
Thanks Ricky
Mary Younkin says
That should work nicely. I’ve made two giant crockpots full in the past for events.
Shannon says
If I triple the recipe do I need to change cooking time any?
Mary Younkin says
It should work the same when multiplied, Shannon.
Teena says
This was awesome. I forgot the butter, but still awesome. I also only had 24 oz of corn. I did taste and added a pinch of salt and because I was serving it with beef brisket decided to add a bit of smoked paprika and cayenne pepper. But a get recipe all on its own or to add your own special touches! Enjoyed it very much!
Mary Younkin says
I’m so glad that you love it, Teena!
Elizabeth Weldon says
Crock-pot corn was delicious but I omitted the SUGAR it still tasted delicious!
Mary Younkin says
I’m so glad you liked it, Elizabeth! It’s such a tiny amount, you can absolutely skip it.
Erin Kaye says
Made this for work Thanksgiving Potluck today. It was a hit. I didn’t add sugar. And added a little garlic powder and onion powder. Everyone loved it!! Thanks for sharing and super simple even making for 24 people. I was glad I could adjust the recipe to the servings I needed. Made it even easier!
Mary Younkin says
I’m so glad that you like it, Erin!
Mari says
This is so delicious! Was a hit on Thanksgiving and now it’s my signature dish to take every holiday.
Mary Younkin says
YAY! I’m so glad you liked it.
Brittany says
Yum! Could this cook 2 hours on high instead?
Mary Younkin says
That should work fine, Brittany.
Helen says
About how much does this make? Cups or quarts, or ?)
Mary Younkin says
I’ve never measured it that way, Helen. I think it makes about 6 cups if I recall correctly.
Emma says
Hi, I’m wanting to make this in the UK but our cream cheese is a lot softer and is spreadable. Do you think this would be ok to use? If so do I still put it in at the same time?
Thanks
Emma
Mary Younkin says
I think it will likely work the same. You might reduce the cream just a bit, if you think it will be too liquid. Honestly though, I’m guessing it will work fine.
Ray says
I was a daily customer of Rudy’s in Leon Springs when I was stationed at Camp Bullis. This corn recipe brings me back to those days. Great memories and fantastic recipe!
Mary Younkin says
I’m so glad you like the recipe, Ray!
Jennie says
Can I use whole milk instead of heavy cream?
Mary Younkin says
Jennie – I am sure you can, however it won’t be as creamy and rich and will likely change the consistency of the dish some.