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Creamed Corn

Russ Myers


Sweet and tender corn simmers in a rich cream sauce to make this an unforgettable side dish that is like no other creamed corn you ever tasted.
Note: This recipe slightly adapted from Rudy's Cream Corn, San Antonio, Texas
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★★★★★ 1 vote

6 to 8
10 Min
4 Hr
Slow Cooker Crock Pot


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4 lb
frozen sweet corn
8 oz blocks cream cheese, diced into 1 inch squares
1 stick
(4 oz) of salted butter
3/4 c
heavy whipping cream
4 Tbsp
1 tsp
black pepper
1/2 tsp

How to Make Creamed Corn


  • 1Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours
  • 2All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.
  • 3Tip: Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish

Printable Recipe Card

About Creamed Corn

Main Ingredient: Rice/Grains
Regional Style: American

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