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}
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.
Joshua Taylor says
If you double the recipe do you need to let it cook for double the time..8 hours on low?
Mary Younkin says
You won’t need any additional cooking time, Joshua. I double the recipe almost every time I make this and it’s always ready in 4 hours.
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.
Rena Soclof says
Can I substitute a diet free cream cheese and what can be substituted for the heavy cream?
Thanks
Mary Younkin says
Hi Rena, I have no idea how that might work. This might not be the best recipe to adjust for special dietary needs.
Julie says
Admit I was hesitant to try this, but it is fabulous! Big hit.
Cyndi Stewart says
Do you use sweet corn, shoe peg corn or what kind?
Mary Younkin says
I use plain old frozen corn. Technically, it’s probably sweet corn, but I just buy whichever bag of corn is on sale, Cyndi.
Liz says
Just wondering ! Is there any option for stovetop if you are in a big rush ? And if so what would be the directions? Thanks!
Mary Younkin says
Sure thing. You’re basically just heating everything until the cream cheese is soft and melting into the corn. So, I’d cook it covered over medium heat, probably for 6-8 minutes, stir to combine and let it cook a couple more minutes uncovered. You’ll be good to go.
WendyB says
Can I cook this the night before, then just reheat the next day when ready to serve? If yes, would you reheat in microwave/stovetop/oven?
Mary Younkin says
Sure, or you can reheat in the slow cooker. Microwave, oven, or stove will work too.
Liz says
Will a 4 qt. Crockpot. Work on this recipe ? Thank you for a quick reply to this email! Need it for tomorrow!
Mary Younkin says
Yes, a 4-quart crock-pot will work for the recipe as it is written, Liz.
Becky says
I have been making this every year on Thanksgiving, sometimes doubling the recipe. Everyone always asks for it every year.
Mary Younkin says
I’m so glad you like it, Becky!
Princess Smith says
Can you use fresh corn
Mary Younkin says
Absolutely. If you’re lucky enough to have fresh corn at your fingertips, it’s delicious that way.
Julie says
So good! I’ve been making a similar recipe for years. One is from Betty Crocker, and the only differences are four more ounces of cream cheese, and a little sugar. It’s a hit at every holiday dinner.
Mary Younkin says
I’m so glad you like it, Julie!