Rudy’s Slow-Cooker Creamed Corn

Sweet and tender corn simmers in a rich cream sauce to make this Slow-Cooker 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.

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!

This recipe was originally created by my friend Amber as a copycat recipe for the creamed corn at Rudy’s BBQ. I’ve been a fan of Rudy’s for years, yet 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?

Kitchen Tip: I use this slow-cooker to make this recipe.

5 from 2 votes

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Rudy’s Slow-Cooker Creamed Corn

Sweet and tender corn in a rich cream sauce is the ultimate side dish.Recipe gently adapted from and with thanks to Bluebonnet Baker.

Servings: 8 servings

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

1. 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

This recipe doubles quite well for a crowd.

{originally published 11/20/13 – notes and photos updated 11/14/17}