The best ever creamed corn recipe similar to Rudy’s BBQ Restaurant. Made in the slow cooker with just a few ingredients!
I guess I don’t know if this is supposed to be called “cream” corn or “creamED” corn. It seems that everyone calls it creamed, but when looking at the Rudy’s BBQ menu on their website, they have it named cream corn. Since they were my inspiration for this, that’s what I stuck with. What do you call it?
After you find out how easy and wonderful this recipe is, you won’t care whether it’s creamed or cream. It’s dang delicious, that’s what it is! We’ve had Rudy’s cream corn a few times in the last couple of years, and most recently during our trip to Austin last weekend. A couple of days after we returned, I decided to finally recreate the decadent creamy, finger licking, lip smackin’ dish at home.
All you do is combine the 6 simple ingredients in the slow cooker, set on low and let it cook! Let that corn swim in the yummy cream for hours, soaking in that delicious dairy. But, stir 2-3 times throughout the process to ensure the cream cheese and butter is melted.
My Corn Casserole recipe is one of the most popular during the holiday season here at Seeded at the Table, along with my Crock Pot Corn Pudding. But, if you’re looking to switch things up a bit this year for the corn side at your Thanksgiving or Christmas dinner table, try opting for this cream corn instead. If you’re not reading this until the spring/summer, then throw this together for your grilling parties! Any season, this cream corn is a great easy option!
- 6 cups frozen sweet corn
- 2 cups heavy cream
- 1/2 cup unsalted butter , cubed
- 8 ounces cream cheese , cubed
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
Mix all ingredients in the slow cooker. Set on low and cook for 4-6 hours, stirring 2-3 times to ensure the cream cheese is melted.