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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  1. Janice Mullins says

    Thanks for the recipe! This is a delicious, easy dish that my family now requests that I bring to every function that involves food!5 stars

  2. Bridget Jones says

    Hi – I was wondering if you double or triple this recipe (for Thanksgiving) how long do you need to cook it in the crockpot? It’s delicious 😋5 stars

    • Mary Younkin says

      Hi, Bridget. I can’t be sure exactly how long cooking a double or triple batch will take in your crockpot, but it probably will take significantly longer. I’d just keep an eye on the corn as it cooks. I hope you love the creamed corn!

  3. Sunny says

    I am considering making this for Thanksgiving – but would need to cook it in advance and then travel 2 hours and reheat when we get to our host’s home. Do you foresee any issues with this?5 stars

  4. Jill says

    Has anyone used frozen “white” corn kernels for this? Thats what I have but afraid with the white sauce it might not look as good.5 stars

  5. Carol says

    This recipe is my go to for pot lucks and it always disappears with requests for the recipe! I need to make it on the stovetop for Thanksgiving though, so was wondering if that would change any of the measurements of ingredients? Thanks for a great recipe!5 stars

  6. Andrea says

    After I cook it for the 4 hours, and we have to wait a few hours to eat it, do I need to add anything to freshen it up? Or just heating it up in the crockpot will do?5 stars

  7. Megan says

    If you are prepping/cooking ahead then traveling to dinner and need to reheat how long do you recommend reheating in the crock pot?

    • Mary Younkin says

      However long it will take for the corn to be warm throughout, Megan. I don’t have a specific time in mind; just make sure it doesn’t burn. I hope everyone enjoys the recipe; happy cooking!

    • Mary Younkin says

      Hi, Stephanie! You might have needed to cook the corn for slightly longer. It might also be the case that your corn was more watery than expected, or that there was more cream in the recipe than it looked like. Or, it may just have been a fluke. In any case, I’m sorry to hear that the recipe didn’t turn out very well. Hopefully your next cooking project is more successful!

  8. Sherry Banz says

    Hi Mary – made your creamed corn recipe for Thanksgiving and it was delicious. The sauce was so good but a bit too watery. Do you think if I mixed cornstarch with the cream it would tighten the sauce and make it less watery?5 stars

    • Sherry Banz says

      Thank you for replying about the use of a little cornstarch with the cream to help
      Thicken the sauce. I forgot to mention that when I doubled the recipe I added three additional hours and turned the slow
      Cooker to “High” during the last hour and stirred it every twenty minutes that last hour. It did not scorch and the result was piping hot deliciousness!


    I was introduced to this recipe for the first time 2 weeks ago, at a church pot-luck dinner, and I was BLOWN AWAY! It was prepared by our pastor, and it was so darn delicious, I asked him for the recipe! I enjoy cooking, do a lot of it, and I’m eager to try this at home! SCRUMPTIOUS! – – – Gerald Tcimpidis, Columbus, Ohio.5 stars

  10. Cindy Sullivan says

    Hi, one of my co-workers was saying that she no longer uses canned creamed corn, my husband’s favorite, because of a recipe she came across online that uses creamed cheese. I came across your recipe, that even a novice cook can follow, and my husband loved it! Thank you so much! I depend on my crock pot and look forward to trying more recipes in the future.5 stars