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
{originally published 11/20/13 – notes and photos updated 10/8/21}
Anonymous says
I made this for Thanksgiving and there was only 1/2 cup leftover. Everyone loves it.
Connie says
This is awesome!!! I made it for thanksgiving and it was a huge hit!
Sandy says
Oh my goodness… THANK YOU for this recipe … big hit last night … yummy!
Anonymous says
Good, rich, a little bland. Next time I'll add diced smoked pork and roasted poblanos.Also working on a baked version, but no decisions yet. Thanks for the jump start!
Linda says
I made this and it was a big big hit
Michelle says
I made this for christmas dinner and I didn't have any leftovers that and the rolls were the only thing my 2 y/o granddaughter would eat at dinner.
Patricia says
I tried this last Sunday for Easter dinner and it was the very best cream corn I have ever had (sorry mom). This will be a regular at our dinner table.
Lynne Spease says
Can this be frozen?
Mary says
I have never tried that myself, Lynne. If you decide to do that, please let me know how it works!
Anonymous says
I tried this last year and it is awesome !!!! I can't wait to make it again now that it's fall!
Lorna says
I made this and we all loved it!
connie says
I think I love Thanksgiving dishes in general! Love the sweet potatoes, corn casserole…mashed potatoes with lots of gravy… Any excuse to slather something with gravy! 😉
Kim Honeycutt says
Mary, what size cooker do you use for this? I'd like to make it! Thanks!!
Mary says
Hi Kim, I've made this in my standard round crockpot and in my large oval one. (I think that they are 4 QT and 5.5 QT, but I couldn't swear to that!) Enjoy!
Jim Henderson says
I jumped in & made a double-batch last Sunday for the Super Bowl. It was a huge hit. So rich & creamy! It travels well, too. Thanks- it's now in my regular rotation.
Tricia Buice says
SO glad you reposted because I must have missed it! Cream cheese in corn – that is brilliant! Love creamed corn anyway – so thank you Mary 🙂
Michelle says
It is absolutely amazing! I make it for every holiday, a double batch and it is GONE! Even kids love it!!!! I could eat it as a meal in itself!!
Laura @ House Of Joyful Noise says
Definitely trying this for Thanksgiving! So question please……
Salted butter or Sweet Cream Butter?
Mary says
Regular salted butter. 🙂
Laura @ House Of Joyful Noise says
Ok, thank you Mary!!
Harbinger says
What size crockpot did you use for this amount?
NMChey says
I am ready to try this recipe. Sounds delicious! Mary, are you referring to Rudy's in Abq.? You sound like a Southwestern kind of gal. And… love the cookbook you recently put out. Thanks for sharing all the awesome-deliciousness in book form! 🙂
Mary says
Yes!! We LOVE Rudy's BBQ. We shipped the sauce here for years until I figured out a great copycat recipe that we all loved as much.
Vicky says
What kind of heavy cream and cream cheese do you use? This will be my first time doing this and I don’t know anything about cream cheese or heavy cream. I signed up to bring a tray of. Iran for Christmas and I don’t want go just open up a can of corn and serve. lol
Vicky says
*corn not Iran lol
Mary says
I use heavy whipping cream and regular cream cheese for this recipe. I’ve been told that low fat cream cheese works as well, but I haven’t tried that myself. Enjoy!
Diane says
Do you thaw the frozen corn first?
Mary says
There’s no need to thaw the corn. Just add it to the crock-pot frozen. Enjoy!