Rudy’s Slow-Cooker Creamed Corn

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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.

Best Ever Crock-Pot Creamed Corn

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!

Slow Cooker Creamed Corn tastes even better than Rudy's BBQ creamed corn!

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 Creamed Corn is a hit side dish for any occasion!

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 RoastCrockPot 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.

EASY Crock-Pot Creamed Corn

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.

Rudy's Slow-Cooker Creamed Corn is irresistible! - get the recipe at

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!

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Slow Cooker Creamed Corn is a hit side dish for any occasion!

Rudy’s Slow-Cooker Creamed Corn

4.74 from 19 votes
Sweet and tender corn in a rich cream sauce is the ultimate side dish. Recipe gently adapted from and with thanks to Bluebonnet Baker.
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Servings: 8 servings


  • 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


  • 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!


This recipe doubles quite well for a crowd.


Calories: 305kcal · Carbohydrates: 31g · Protein: 6g · Fat: 20g · Saturated Fat: 12g · Cholesterol: 60mg · Sodium: 224mg · Potassium: 380mg · Fiber: 3g · Sugar: 4g · Vitamin A: 704IU · Vitamin C: 8mg · Calcium: 40mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 11/20/13 – notes and photos updated 10/8/21}

Crock-Pot Creamed Corn
Crock-Pot Creamed Corn needs to be on your holiday table.
Slow-Cooker Creamed Corn - just like Rudy's BBQ! get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!

  2. 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!!

  3. Anonymous says

    Always get a cup of corn at Rudy's with my chopped turkey'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!

  4. 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.

  5. 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!

  6. Sandy_of_WV says

    Got a question…
    recipe on – 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!


  7. Michelle says

    This was great my 2 YO granddaughter had 3 helpings of it. I will definitely be making this for Christmas this year.

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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! 😉

    • 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!

  13. 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!!

  14. 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.

  15. 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

  16. 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.

  17. 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!

  18. 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,!

  19. 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?

  20. 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.

  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 good5 stars

  22. 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.3 stars

    • 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.

  23. 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

  24. 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.

  25. 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?

  26. 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.

  27. 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.

  28. 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.

  29. 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?

  30. Becky says

    I have been making this every year on Thanksgiving, sometimes doubling the recipe. Everyone always asks for it every year.5 stars

  31. 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.

  32. 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.

  33. 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 Texas5 stars

  34. 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.2 stars

  35. 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.

  36. 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.

  37. 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.

  38. 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!5 stars

  39. 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.5 stars

  40. 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!

  41. 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.5 stars

  42. Rebecca Crider says

    I’m wondering how to do something like this using frozen sweet corn we’ve harvested and bagged ourselves! Obviously we don’t have a freezing process that essentially keeps all the kernels separate; rather, we cook, cut, and freeze immediately in Ziploc bags, resulting in a hard square of corn. Would this still work?5 stars

  43. Carla L Bussell says

    Does the corn need to be thawed before putting in the crock pot? Also I am feeding roughly 25-30 people, so I plan on making double (2 crock pots), do you think that will be enough? Given some people may not eat it.

  44. Ricky Thompson says

    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

  45. Teena says

    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!5 stars