This Slow Cooker Creamed Corn features sweet juicy corn in a velvety, buttery cream sauce with a touch of sweetness. It’s a classic easy side dish with just 7 ingredients and a few minutes of hands-on time.
Inspired by the famous Rudy’s creamed corn, our recipe is made in the crockpot to free up precious oven and stovetop space for the rest of your holiday spread, while retaining that same cozy, spoonable texture.
If you’re a corn lover like me, you’ll also want to try my Skillet Corn with Bacon, Corn Potato Chowder, Corn Ribs and Mexican Street Corn Dip!
Making Creamed Corn in the Crockpot
Confession: I didn’t like creamed corn for the longest time. I blame it on bad experiences with ultra-processed cream mixture or overly heavy cream sauce that brought this very unfortunate (and unfair) bias towards creamed corn for such a long time.
Luckily things changed when some friends brought over the most delicious creamed corn to a potluck dinner. I knew I had to put my own twist to it for the blog because it’s too good not to share.
This slow cooker cream corn is creamy enough to be luxurious, but yet still light enough to draw out the true star of the dish – the corn. We also balance out the savory and rich flavors with a hint of sweetness by adding a touch of sugar.
What I love most about this crockpot corn is that it’s truly hands-off. Once everything goes into the slow cooker, you’re free to get on with the rest of the meal (or the rest of your day!).
Creamed corn is a popular BBQ joint side, but our slow cooker version is especially a lifesaver for holidays like Thanksgiving and Christmas, when the oven and stovetop are fighting for space. The slow cooker does all the work, then keeps the creamed corn warm until everyone’s ready to eat.
As for me, I make this year round. I love to serve it with BBQ Baked Beans and Slow Cooker BBQ Chicken Thighs for a backyard-style BBQ spread, or make this dump-and-go side in the slow cooker for Sunday dinners.
What Is Rudy’s Creamed Corn?
Rudy’s is a Texas barbecue chain, and its creamed corn has a big following. It’s thick, sweet and rich, with the kind of creamy sauce that’s hard to stop eating.
Most homemade versions of Rudy’s creamed corn use cream cheese and butter to get that luscious texture, and this recipe does too. The slow cooker makes it even easier, since the corn gently simmers in the sauce with no babysitting needed.
Ingredients
You only need 6 simple ingredients for this recipe, and you probably have most of them already.
- Frozen corn: Frozen corn is picked and frozen at peak sweetness, so it’s tasty all year round. No need to thaw it first. Canned corn can be used as well (make sure you drain it if you do!), but I personally prefer frozen or fresh corn. If using fresh corn, you’ll have to slice off the kernels.
- Cream cheese: This is what makes the sauce thick, rich and creamy. Full-fat cream cheese gives the best results. Cut it into cubes so it melts evenly.
- Salted butter: Adds richness and a buttery flavor that pairs perfectly with sweet corn. Cube it too so it melts evenly.
- Granulated sugar: Just a little brings out the corn’s natural sweetness, the way a good BBQ joint creamed corn should taste.
- Half & half: Loosens the cream cheese into a smooth, silky sauce. It’s richer than milk but lighter than heavy cream.
- Salt: Helps open up the flavors of the dish. Start with the recipe amount and adjust to taste at the end, since corn sweetness and butter saltiness vary.
- Black pepper: Just like salt, it adds to the flavor.
How To Make Slow Cooker Creamed Corn
Step 1: Add everything to the slow cooker
Add the frozen corn, cubed cream cheese, cubed butter, sugar and half & half to your slow cooker. No need to stir yet!
Cover and cook on high for 2 hours.
Step 2: Stir and season
After 2 hours, give everything a good stir so the melted cream cheese and butter come together into a smooth, creamy sauce.
Taste and add salt and black pepper as needed. Then cover and keep cooking on high for another 30 minutes.
Step 3: Serve and enjoy!
Give the slow cooker creamed corn one last stir and serve warm.
If you’re not eating right away, switch the slow cooker to the warm setting until you’re ready. 🌽
Variations And Substitutions
This creamed corn is delicious as is, but it’s also easy to change up.
- Jalapeño: Stir in diced jalapeño (fresh or pickled) for a little kick.
- Bacon: Top with crumbled crispy bacon just before serving for a smoky, salty crunch.
- Cheese: Stir in shredded cheddar, pepper jack or parmesan during the last 30 minutes for an extra-cheesy version.
- Garlic: A pinch of garlic powder adds a savory twist.
- Herbs: Sprinkle with chopped chives or green onions for a fresh pop of color.
- Heavy cream: Use it in place of half & half for an even richer sauce.
- Fresh or canned corn: Both work. Drain canned corn well, and check fresh corn a little earlier since it may cook faster.
Make Ahead, Storage, And Reheating
Make ahead: You can make this crockpot corn a day ahead, refrigerate it, then reheat it in the slow cooker on low or on the stovetop before serving. It’s a great way to free up holiday cooking time.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezing: You can freeze it for up to 3 months, but cream cheese sauces can turn a little grainy once thawed. A good stir while reheating helps bring it back together.
Reheating: Reheat on the stovetop over low heat or in the microwave, stirring often. Add a splash of half & half if the sauce has thickened too much.
How To Serve
This Crockpot Creamed Corn is a classic BBQ side, so it’s right at home next to brisket, ribs, pulled pork or Texas Chili. It’s also a must for holiday dinners with turkey, ham and all the fixings.
For a finishing touch, top it with some chopped chives.
Tips and Tricks
- No need to thaw: Add the corn straight from the freezer. It thaws and cooks right in the slow cooker.
- Cube the cream cheese and butter: Smaller pieces melt faster and more evenly, so you won’t end up with lumps.
- Don’t skip the stir: The stir after 2 hours is what turns the melted cream cheese into a smooth sauce, so don’t skip it.
- Salt at the end: Corn sweetness and butter saltiness vary, so taste before adding more salt. If your creamed corn tastes bland
- Use full-fat cream cheese: Low-fat versions can make the sauce thinner and less creamy.
- Too thin?: Cook with the lid off for the last 15-20 minutes to let some liquid evaporate.
- Too thick?: Stir in a splash of half & half until it reaches the consistency you like.
- Know your slow cooker: Every slow cooker runs a little differently, so start checking a few minutes early the first time you make this.
- Use the warm setting: Once it’s done, switch to warm. It holds well for parties, potlucks and holiday buffets.
- Doubling the recipe: You can double it if your slow cooker is big enough. Just allow a bit of extra cooking time.
Frequently Asked Questions
No! Add it straight from the freezer. It thaws and cooks right in the slow cooker.
Yes. Drain it well before adding it to the slow cooker. Canned corn is already cooked, so it may be ready a little sooner.
Yes. Cooking on low usually takes about 3-4 hours. Stir about halfway through, then season to taste once the sauce is smooth.
Yes. Whole milk makes a slightly thinner sauce, and heavy cream makes an extra-rich one. Both work well.
You can, especially if your corn is already very sweet. The sugar just brings out the corn’s natural sweetness and gives it that classic BBQ-style flavor.
Frozen corn releases some water as it cooks. Cook with the lid off for the last 15-20 minutes to thicken it up, and it will also thicken as it sits. If you’re using canned corn, make sure to drain the excess liquid.
The cream cheese probably hasn’t fully melted yet. Give it a good stir and let it cook a little longer, stirring again until smooth.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Holiday Recipes You’ll Love
- Bacon Green Bean Casserole
- Ridiculously Delicious Candied Carrots
- Cheese Stuffed Dinner Rolls
- Spaghetti Mac and Cheese
- Cheesy Mashed Potatoes
- Twice Baked Sweet Potatoes
Slow Cooker Creamed Corn
Equipment
Ingredients
- 2 lb frozen corn
- 8 oz cream cheese cubed
- 4 tbsp salted butter cubed
- 1 tbsp granulated sugar
- 1 cup half & half
- 1 tsp salt or to taste
Instructions
- Add frozen corn, cream cheese, butter, sugar, and half & half to the slow cooker. Cook on high for 2 hours.
- Stir. Check to see if more salt it needed. Continue cooking on high for 30 minutes.
- Serve and enjoy!
