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.
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
Kitchen Tip: I use this slow-cooker to make this recipe.
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
Becki's Whole Life says
This is a perfect indulgent side for Thanksgiving day. You are too funny saying you can barely call this a veggie side…LOL. It does sound fabulous though – I'm just afraid my kids would want this on permanent rotation!
Lea Ann (Cooking On The Ranch) says
You know why I love this? (besides sounding delicious) is that is will save me burner space for that Thanksgiving dinner. Thanks for the recipe Mary.
Kitchen Ninja says
I'm a sucker for anything made in the slow cooker (read: I'm kinda lazy). And all that creaminess definitely makes it a good holiday / splurge dish — thanks for the great idea!!
Anonymous says
Always get a cup of corn at Rudy's with my chopped turkey sandwich..it's really good! I wouldn't have guessed it had cream cheese in it – so glad to have found your recipe. I just added the ingredients to my shopping list – thank you!
Cindy
Sue/the view from great island says
I find good corn totally additive, and this sounds pretty darn good. I love the idea of using the cockpot on Thanksgiving to reduce the oven and stove traffic!
mmlssoucy says
I say there is no need to save all these wonderful dishes for Thanksgiving and Christmas. Why not spread them out during the year? I plan to serve this with a meatloaf in April or a BBQ chicken in August. What better way to enjoy a super special dish!! Thanks, Mary for sharing scrumptious, ‘I can’t keep my spoon out of the pot!’ dish.
Mallory Frayn says
This is the second time in recent history that I have seen cream cheese in creamed corn. You must be onto something!
Cathy Jenkins says
Do you think this could be made with canned corn and if so, would you need to cut the cooking time?
Mary says
Sure, I don't think it will make a big difference, just reduce by an hour or so.
Cathy Jenkins says
Great, thanks!
Karen A Davis says
How many cans did you use and know you drained it.
Jeanette says
I am trying to find a vegan version of this wonderful dish . I have a few cans of corn in my pantry that I have to use up so i’m going to try it with canned corn.
Sarah says
This can also be made in the microwave,just be sure to stir every now and then.
Sharon Markey says
could I make this in a pan on the stove top?
Mary says
It should work fine. I would cook it on low and stir frequently.
Sally says
I tried this one and it turned out great. Thanks
Nichole says
I tried this yesterday. So delicious!!
Anonymous says
Do you think I can double this recipe without any problems?
Mary says
Yes, it will double just fine!
Jamie Paulley says
I made this today for thanksgiving and it was loved by all. Yummy!!!
Jamie Paulley says
I made this today for thanksgiving and it was loved by all. Yummy!!!
Linda says
I made this for Thanksgiving with a test drive before then. It is the BOMB! One side dish that does not need the oven or the cooktop and is really, really good! We will be making this more often than just for the holidays!
Sandy_of_WV says
Got a question…
recipe on bluebonnetsandbrownies.com – called for 3/4 cup heavy whipping cream –seems as tho you did ½ of ingredients – but 1/3 cup heavy cream is not ½ – should be 3/8 — was there a reason for this?
Gonna do for Christmas family dinners and wanted to be sure of amount … thanks!
Mary says
Hi Sandy,
I've made this a few times now and I found that the slightly reduced amount of cream was perfect for our tastes, in addition to being a simpler measurement for smaller batches. It is still a very rich dish. Feel free to use 3/8 instead!
Mary
Diantha says
I served your crock pot creamed corn Thanksgiving and it was a great hit!!
Michelle says
This was great my 2 YO granddaughter had 3 helpings of it. I will definitely be making this for Christmas this year.
Lorna says
I made the crock pot cream corn today. OMG !!!! How do you stop eating it LOL it is fantastic. Thank you so much for sharing, it will be on the table for Christmas.
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!
Kathleen Ryan says
Hi Mary, do you use sweet corn or regular corn? Thank you, Kathleen
Mary says
Either corn will work. I typically just grab a bag of standard frozen corn from the store. Enjoy!
Coy Word says
Boy I can!t wait to make this corn res
DebbieLB @KidsCowsandGrass.com says
How did I forget about this recipe?!? I have made a similar recipe through the years and had forgotten it. So this Thanksgiving, I’m reviving it, with your tweaks!! Thanks, Mary!!
Judy says
Hi Mary,
Could this be made the day before and reheat it. I am going to have a electric roaster going. And another crock pot.
Maria Riddle says
This recipe was a huge hit at Thanksgiving dinner this year! Very very tasty!!!
Melinda says
I made this for Thanksgiving and took it to a new friend’s home as a side dish. It was a hit and i had several requests for the recipe. Easy and quick–plus in the crock pot it was out of the way for other cooking. I’ll be making this again. Many Thanks!
Christine @ myblissfulmess says
I absolutely love creamed corn and I always make some for special meals. This is very easy and the best creamed corn I’ve made yet!
Linda says
I have made this many times, and I love it! I also add one cup of crispy bacon pieces and chopped green onion at the end, sooooo good,!
Angela says
Do you think I can make this tonight and put in the fridge to reheat for tomorrow’s Christmas lunch with the family?
Mary says
Yes, this will reheat nicely.
Rebecca says
I have a couple questions…
1. What size crock pot did you use for this?
2. If you were to make this on the stove top, how long would it take to cook? I’ve never made cream of corn, so I wouldn’t know what it would look like when it’s done.
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!
Pamela Orange says
Corn is one of my all-time fav summer veggies. This recipe is SO good. The cream cheese creates such a delish creamy sauce!
Kim says
Can I do this in the over?
Mary Younkin says
Sure, Kim. Just watch and stir occasionally.
Katie says
If o make this with fresh corn, how many ears would I use?
Mary Younkin says
Hi Katie, you’ll just need to go by measurement of the removed kernels. On average, an ear of corn produces about 2/3 cup of corn.
Sara says
Just want to thank you for this recipe. We live in Texas and are around Rudy’s Bar-B-Que Restaurants all the time. I am not a fan of their barbecue (I know, I must be a really bad sinner coming from Texas) however I dearly love, and wax euphoric their creamed corn. There is none better. Sadly, I am on a diet right now and cannot taste this recipe, but I have put it in my files to have on the 4th of July. Again, thank you so much for the recipe.
Mary Younkin says
I am so happy that you’re excited for the recipe, Sara! You’ll have to let me know what you think.
RhondaB says
Could I use can corn!??
Mary Younkin says
I’ve never tried this with canned corn, Rhonda. I’m guessing it will work nicely.
Pat says
How big is a serving?
Mary Younkin says
Between 1/2 – 2/3 of a cup, Pat.
Bonnie Pritchard says
I love Rudy’s BBQ and especially the creamed corn. I have tried it other places and Rudy’s bypass all the others…..I would give it a 10+ Maybe a 15. I am going to make your recipe next week. Looking forward to cooking it and bet it is less expensive than Rudy’s……But I still love going to Rudy’s here in South Texas
Mary Younkin says
I hope that you love the recipe as much as the original, Bonnie.
Kimberly says
My daughter loves this recipe
Mary Younkin says
I’m so glad she loves the corn, Kimberly.
Janice Rose says
had been looking forward to trying, but I really did not like this. Waaaay too rich. I should have known better. It makes a ton.
Mary Younkin says
Sorry to hear that it wasn’t your thing, Janice. It’s definitely a rich side dish.
Teresita says
If you find the original recipe too rich, could you use less cream cheese and substitute half and half for the heavy cream? I know it isn’t your recipe anymore with those changes, but it could be an answer for the previous writer who was hungry for creamed corn.
Jo Ann MacMillan says
I thought this recipe was very good- just right on the amounts of all ingredients,
I have one question is there anyway to make the cream sauce thicker. My family really
enjoyed it- on the list for Thanksgiving dinner and probably Christmas dinner as well !
Jo Ann
Lake Barrington, I’ll
Mary Younkin says
I’m so glad that you are enjoying the recipe, Jo Ann! Additional cream cheese will thicken it nicely. You’ll just want to play with the amounts a bit. You might even try turning off the crockpot a little while before serving, as it thickens a good bit as it cools to room temperature.
Kathy Eitel says
I anxious to try the slow cooker creamed corn recipe for Thanksgiving. But I could not find Heavy Cream.
The stores only carry whipping cream. or half and half. Please advise what is best to use.
Mary Younkin says
Hi Kathy, heavy whipping cream will work nicely. There’s a slight difference in the fat content, but I use them interchangeably in this recipe.
James says
I made this for Thanksgiving and thought it was excellent. I did think it was a tad too rich at first, but simply added a bit more corn to balance it out to my liking. It was a big hit. Thanks!
Mary Younkin says
I’m thrilled that you enjoyed it, James!
Stefanie says
I made it for Thanksgiving and Everybody loved it. It thickened up once I turned the crockpot off and let it sit. I highly recommend this recipe because it’s tasty and easy to make.
Mary Younkin says
I’m so glad that you enjoyed the corn, Stefanie!
Gale Bogumit says
My late Mother had been making corn like this since the 60’s and I make it for every holiday and some dinners in between! We do ours on the stove with canned corn … 2 cans whole kernel drained well, 1/2 to 3/4 block of Philly cream cheese, a spoonful of sugar. Cover and simmer/steam on low till cheese is puffy looking .. stir to ,is well and serve! Easy peasy and super delicious!
Mary Younkin says
I’m so glad that you like it, Gale. I love that we both share this recipe.
Jeanette Miles says
Looks good
Mari says
This is delicious and a big hit! Best part so easy to make. Everyone loved it.
Mary Younkin says
I’m glad you enjoyed it, Mari!
Luciana Misura says
We used to live in Texas and go to Rudy’s all the time. We moved to FL a couple of years ago, and the kids really miss the BBQ and this creamed corn. So I made this recipe and we all loved it. It’s the closest to the real thing.
Mary Younkin says
I’m so happy that you like it, Luciana.