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.
Kitchen Tip: I use this slow-cooker to make this recipe.
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
- 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
- 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!
This recipe doubles quite well for a crowd.
Jeanette says
OMG. We had a crock pot luck challenge and someone made this recipe. I went back to get more and it was gone. I asked for the recipe so I can make it at home tonight. So so good
Paul says
All the recipes look great on this site, looking forward to trying some out in the next couple days😎
Raynie vann says
Do you use canned or frozen corn?
Mary says
I use frozen corn.
Cindy says
I only have 3 hrs til showtime, can I cook it on high since I don’t have the 4 hours to cook on low?
Mary says
Yes! It will work fine.
Kalyn Denny says
Hi Mary,
Thought it would be fun to tell you that my sister made this for the big Thanksgiving dinner at my house this year and it was a HUGE hit!
Mary says
I’m so glad it was a hit, Kalyn!
mona says
Made this for Thanksgiving 2018 . Flavor was good but for me the leathery texture of the corn left a lot to be desired. Also the cream cheese/butter mixture was not thick enough and did not stick to the corn but sunk to the bottom of the crock. I assume there was a lot of water released from the frozen corn which made it watery. I think it would be much more successful to just an hour or so before dinner is served– cook the corn in the microwave, …DRAIN. Melt the cream cheese and butter in the microwave on a low power such as power 3, then whisk in enough cream to loosen the cream cheese/butter, stir into the corn and put all that in a slow cooker on warm to hold until serving. Could probably cut the cream cheese and butter in half because it would be thick enough to coat the corn. Who doesn’t like cream cheese, butter, and corn? Corn should not be leathery in texture.
Mary says
Wow, no clue what went wrong for you, but leathery corn? That’s a first. I’ve never had that happen or heard about it from anyone else. The corn should’ve been juicy and coated with the creamy sauce when you stirred it after cooking.
Mary says
This Corn is Delicious!!! I have made it the last 2 years for Thanksgiving and is always a hit and never any leftovers
Patricia Dorwin says
I have this recipe from a friend. Only difference, oven-baked. It is incredibly good. I now cut it in half as there are just two of us.
Hannah Woodruff says
Great recipe! Made it for my church potluck and everyone LOVED it asking for the recipe!!! 🙂
Mary Younkin says
I’m so glad you all enjoyed the corn, Hannah!
Elisha says
What size crock pot does this fill? If I’m making for a crowd and want to fill a large 6-7 qt crock pot can I double this recipe?
Mary Younkin says
I’ve doubled it before! It will be super full, but it works.
Ilah Taylor says
Nothing new about this crock pot corn recipe. My family has been making it for over 20 years. But I do agree it is delicious.
Mary Younkin says
It’s a classic and we love it too, Ilah!
Amber Charlton says
Call me crazy but I grew up on canned corn and fresh corn and don’t care for the taste of frozen corn after being in the crockpot for 4 hrs do think it will taste more like fresh?
Mary Younkin says
You can make this with fresh corn as well, Amber. (It’s AMAZING, by the way.) Most people don’t have easy access to fresh corn though in November so frozen is simplest. It will also work with canned corn. (You’re really just warming the ingredients. Once the cream cheese melts enough to be stirred together, it’s about done.) That said, frozen corn doesn’t bother me a bit in this recipe. I wouldn’t say that it tastes “more like fresh” but it doesn’t taste like plain frozen corn either – something that I honestly don’t enjoy much myself.