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.

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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.

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.

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

4.91 from 62 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.
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!

{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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332 Comments Leave a comment or review

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    • Mary Younkin says

      You could simply combine it all in a baking dish or Dutch oven. Bake at 300 for an hour or so and stir it and then see how much longer it requires. As soon as it’s smooth and creamy, it’s done. You could also make it on the stovetop pretty easily.

  1. Joany says

    I’ve made this several times and absolutely love it. I want to make it for Christmas dinner on Sunday, but all of my local grocery stores are out of heavy cream. Can I use half and half or another substitute?

  2. Barbra Smith says

    I made this yesterday for Christmas. It was a big hit. I didn’t have any left. My sons fried went back 4 times. It was his favorite food. I did 3 bags of corn instead of 2. I was worried 2 wasn’t enough. I didn’t change anything else5 stars

  3. Marlene says

    Had for Thanksgiving. Was the best creamed corn I have eaten in a long time. It is very thick and creamy. Loved it!5 stars

  4. Ngan says

    The corn tasted good but would I say that it tasted as good as Rudy’s cream corn? Probably not. Thanks for sharing your recipe though.4 stars

  5. Teresa Jakowich says

    This recipe was delicious! I was worried at first because it was still pretty soupy after 3 hours but the fourth hour was the ticket! Thick and really creamy! Everyone loved it5 stars

  6. patsygri says

    This has been my most requested recipe for potluck meals at church. no matter the amount, I never bring any home . The crockpot is always empty.5 stars

  7. Hea says

    Hit of the party! paired this with sloppy joes and potato salad. almost the whole crockpot gone. I didn’t change anything except I did 1.5x to feed the number of people. thank you for this recipe!5 stars

  8. Julie says

    This recipe is awesome! I would recommend blanching fresh corn and heating everything though on the stove. Much quicker and taste wonderful.5 stars

  9. Shelly says

    Made this for dinner tonight as a side, added a pinch of cayenne pepper and my husband and friends raved about it.5 stars

  10. Belinda K Sandusky says

    I can’t wait to try this creamed corn recipe! Could you use fresh corn off the cob? If you could, what would you have to do to use it instead of frozen?

    • Mary Younkin says

      Hi, Belinda! You should be able to use fresh corn instead of frozen without any issues. No changes necessary. I hope you love the creamed corn!

  11. Carolyn Richards says

    I made the crock pot corn as I was baking a prime rib that has to turn the oven off after searing the outside. My daughter grandson (21) and his significant other and myself. I checked the recipe to see if I had done it correctly as far as the amount of sugar. Originally thought sugar would offset the cream cheese. I was extremely disappointed as this (huge) dish was to say the least not at all decent. It tasted so sweet and just had kernels of corn in a sweet sauce. NOTHING like cream corn. I tried to figure out all the praise this gets and unless you are feeding small children who like sweets was the only rational thing I came up with.

    • Mary Younkin says

      Hi, Carolyn! Sorry the creamed corn didn’t work out well for you. There definitely shouldn’t be enough liquid for it to be like a sweet sauce; how much sugar and heavy cream did you use?

    • Angela says

      I understand your perspective. Let me share another, from someone who used to go on dates with my now spouse to the original Rudy’s in Leon Springs, Texas more than 30 years ago. We love Rudy’s special sweet creamed corn and it’s surreal to be able to get it at a Colorado Rockies game in Denver now because they have so many locations now. This is their style and many people love it. I’m sorry you don’t. But to dislike it for being sweet is kind of like going to a Mexican restaurant and being annoyed that everything has peppers in it. Hope this helps, as I’m sure others may have similar thoughts.

  12. Pam H says

    I love this recipe!! If you want to spice it up, add a small can of chopped jalapenos! I add the juice and jalapenos! It’s really good!5 stars