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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}
Mary I’m going to make this for a big crowd of 40 that eats like 50. Can i just take this recipe and make it x 5 and it work the same.
Thanks Ricky
That should work nicely. I’ve made two giant crockpots full in the past for events.
If I triple the recipe do I need to change cooking time any?
It should work the same when multiplied, Shannon.
This was awesome. I forgot the butter, but still awesome. I also only had 24 oz of corn. I did taste and added a pinch of salt and because I was serving it with beef brisket decided to add a bit of smoked paprika and cayenne pepper. But a get recipe all on its own or to add your own special touches! Enjoyed it very much!
I’m so glad that you love it, Teena!
Crock-pot corn was delicious but I omitted the SUGAR it still tasted delicious!
I’m so glad you liked it, Elizabeth! It’s such a tiny amount, you can absolutely skip it.
Made this for work Thanksgiving Potluck today. It was a hit. I didn’t add sugar. And added a little garlic powder and onion powder. Everyone loved it!! Thanks for sharing and super simple even making for 24 people. I was glad I could adjust the recipe to the servings I needed. Made it even easier!
I’m so glad that you like it, Erin!
This is so delicious! Was a hit on Thanksgiving and now it’s my signature dish to take every holiday.
YAY! I’m so glad you liked it.
Yum! Could this cook 2 hours on high instead?
That should work fine, Brittany.
About how much does this make? Cups or quarts, or ?)
I’ve never measured it that way, Helen. I think it makes about 6 cups if I recall correctly.
Hi, I’m wanting to make this in the UK but our cream cheese is a lot softer and is spreadable. Do you think this would be ok to use? If so do I still put it in at the same time?
Thanks
Emma
I think it will likely work the same. You might reduce the cream just a bit, if you think it will be too liquid. Honestly though, I’m guessing it will work fine.
I was a daily customer of Rudy’s in Leon Springs when I was stationed at Camp Bullis. This corn recipe brings me back to those days. Great memories and fantastic recipe!
I’m so glad you like the recipe, Ray!
Can I use whole milk instead of heavy cream?
Jennie – I am sure you can, however it won’t be as creamy and rich and will likely change the consistency of the dish some.
Hi Mary, I am very interested in making trhis dish for My church since this weekend we will be a having a potluck and they will be having fried chicken. I am a bit concerned on what frozen corn to buy? Is it whole Kernel corn or sweet corn that you use?
Plain frozen corn, Alma. It might be labeled as sweet corn as well, but it’s just whole kernels sliced off the cob.
Delicious!!! Great low-maintenance side dish! I’ll be making this often!
That is awesome you like it, Amy.
Why do you need a crackpot for this? Can’t you heat it up on the stove?
Personally, I would use a crockpot – somedays it is just easier for me. But the stovetop will work just fine as well.
This was delicious! But I had a question if the nutrition facts are per serving or for the entire recipe?
Those are per serving, Cassie, based on the recipe serving 8 people.
Would I be able to cook in a electric roaster oven ? If so how long do you think it would have to cook for?
Bobbie – I have not tried making this in an electric roaster. I do not have an exact time but I do know electric roasters can run a bit hotter than a crockpot and you are obviously going to have a larger quantity of corn if you are using a large roaster.
Rudys was our go to barbecue while we lived in the Austin area because of the creamed corn….this is a little bit zingier, because of the cream cheese, but is delicious. We love it with turkey, brisket, and chicken.
Susan – Their creamed corn is the best, isn’t it? It goes with so many things.
This recipe looks amazing. I want to make this for an upcoming gathering. Can I use lactaid milk and margarine instead of the cream and butter? Some in the group are lactose intolerant.
I am sure you can. The consistency and flavor will not be exactly the same though.
What size crockpot did you use for this exact recipe?
I’ve made this in a 4QT and often double it for a 6QT or 7QT crockpot, Jeanette.
Can I cook this the day before then set it on warm the next day?
Definitely! This works nicely as a make-ahead options, Kaitlin.
Making this for this thanksgiving. Do I have to use frozen corn? Or is canned fine?
Canned will work fine, Ashley.