Rudy's Slow-Cooker Creamed Corn

Photo: psfreeman

Sweet and tender corn simmers in a rich cream sauce to make this an unforgettable side dish that is like no other creamed corn. Made in the Crock-Pot: no watching, no stove-top, no oven space required, no serving dishes taking space in the refrigerator. Recipe doubles well for a crowd. Recipe barely adapted from Bluebonnets and Brownies by Mary Younkin, Barefeet in the Kitchen.

Yield: 8 servings
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  • 32 ounce(s) frozen corn
  • 8 ounce(s) cream cheese, cut into 1" cubes
  • 1/3 cup(s) heavy cream
  • 1/4 cup(s) butter
  • 2 tablespoon(s) sugar
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/4 teaspoon(s) 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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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