4.5 from 4 votes
Rudy’s Slow-Cooker Creamed Corn
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
  1. 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.