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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.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/20/13 – notes and photos updated 10/8/21}
Absolutely dreamy! I cooked on high for two hours as I was short on time. Last half hour I stirred in a tablespoon of dill….huge hit thanks so much for sharing 💜
I’m thrilled you enjoyed the corn!
We always get asked to make this for events. We add bacon bits. So good!
I bet it’s delicious with the corn!
Do you thaw the frozen corn first?
Hi, Peggy. I don’t thaw the frozen corn first; just add straight to the crock-pot. Happy cooking!
Thanks its a great post!
I’m glad you like the corn!
Rudy’s Slow-Cooker Creamed Corn is the creamiest, most buttery side dish that melts in your mouth! Perfect for BBQs, holiday feasts, or a cozy family dinner. Letting it simmer in the slow cooker makes it even more flavorful and effortless! Have you tried adding a little spice or cheese for an extra kick????????? #CreamedCorn #SlowCookerRecipes #ComfortFood
I love adding a bit of heat too. This is great with diced jalapenos or a dash of cayenne too.
Best Creamed Corn I ever tasted. Followed the recipe as it is written and it was a hit with the Family. Added to my recipe rotation.
Yay! I’m so happy to hear it, Brenda.
Can you bake this in the oven instead? My crock pot is busy…..
Sure, or you can make it on the stove-top.
Hi Amy,
Did you end up baking this in the oven? If so, how did it go and for how long and at what temperature did you bake it?
Could you use canned corn instead of frozen? I have an enormous can that I am trying to figure out what to make with it and this recipe would be perfect
Sure, that will work fine, Laura.
Trying it today, 1st time. How many does the recipe feed as is.
There are 8 servings.
Can this crockpot cream corn be done with fresh corn?
I have ate this and loved it, that a friend made
You bet. If you have that much corn on hand, it would be delicious this way.
Delicious just the way it is written! Is it also good rewarmed the next day??
Yes, we enjoy the leftovers.
Can you use frozen sweet corn
Absolutely
This cream corn in the crockpot is the dish everyone requests for bbqs and holidays. I am able to double easily and RARELY have left overs-maybe spoon yourself a small stash out for later. Thanks for a great recipe. I also sometimes add crumbled bacon, and hatch Chiles
I bet it’s incredible with the green chile too! I need to try that myself.
I’m considering trying this for a Friendsgiving this weekend. Should I use salted or unsalted butter?
I use salted butter in all of my recipes unless specifically noted otherwise.
I have had a similar dish at a friend’s and loved it. I made this exactly per your instructions, and it’s very bland. Could it be that I should have thawed and drained the corn? Any suggestions for how to add a little flavor, as I’m serving it tomorrow.
It’s possible that it simply needed a bit more salt, Roberta. Depending on the butter and cream cheese you use, it may need a good bit more (especially if you’re using unsalted butter). I always recommend tasting at the end and adjusting to your taste.
ive been making this recipe for years and it’s never not a hit. People love it. its my go to and simple.
I’m so glad it’s a hit!
i live in a country that doesn’t have heavy cream. what can I use as substitute?
Where do you live, Nancy? If you’re in Europe, double cream will work nicely. Any form of thickened milk can be adapted though.
Should the cooking time be adjusted if doubling the recipe?
It will cook in the same amount of time, Jana.
Would it be ok to cook on high for two hours if in a time crunch?
Yep, that will work!
Do you have directions for cooking this on the stovetop?
That will work fine. Just add everything to the pan and cook until warm.
If I want to use a 2 quart crock pot do I half all of the ingredients?? Thanks!
That will work fine.
I love this, but I omit the sugar and add a finely chopped jalapeno. So, delish.
I’m glad it’s a keeper for you too!