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Recipe Summary test
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
193 calories; protein 3.4g; carbohydrates 13.7g; fat 15g; cholesterol 41.7mg; sodium 113.9mg. Full Nutrition
Most helpful positive review
I have to give credit where credit is due. I have tried many recipes from this sight and I will have to say that this one is probally my favorite so far. My whole family loves this. It is my husbands favorite dish and my youngest son which is 9 says that this corn "rocks". I do suggest using 1 and 1/2 (16 oz.) pkgs. of corn, 1/4 tsp. of pepper, and 1 tsp. of salt. I also think that it is best to heat all the ingredients except for the corn on the stovetop before placing in the crockpot. Start on high in the crockpot and cook for one hour. Turn to low and cook for around 3-4 hours. This one is realy good. Read More
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(578) Most helpful critical review
Made this yesterday and it was very easy but I see why people have said in their reviews it is like corn with cream sauce instead of creamed corn. It is the texture of the corn. My advice (I wish I would have done this) use 2 bags frozen white corn (of course fresh is better but if you don't have fresh corn). Put one bag in the blender or food processer with the 1/2 cup milk. Combine bag of whole corn and blender corn in crock pot. I think the cream cheese and butter could be reduced also. Just ok, the recipe, I am sticking to my mom's tried and true, melt a stick of butter in pan add flour, add 2 bags white corn 1 blended in blender one whole, add milk and cook on stove top, she added pepper too, (mom :) rip). Read More
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(130) Reviews: Most Helpful
I have to give credit where credit is due. I have tried many recipes from this sight and I will have to say that this one is probally my favorite so far. My whole family loves this. It is my husbands favorite dish and my youngest son which is 9 says that this corn "rocks". I do suggest using 1 and 1/2 (16 oz.) pkgs. of corn, 1/4 tsp. of pepper, and 1 tsp. of salt. I also think that it is best to heat all the ingredients except for the corn on the stovetop before placing in the crockpot. Start on high in the crockpot and cook for one hour. Turn to low and cook for around 3-4 hours. This one is realy good. Read More
Helpful
(578) if you are from texas and know rudy's bbq...this corn out does rudy's famous cream corn. i was happy when the finished product was done. this saves lots of money and is super easy to make for a bbq, dinner side, or potluck. thank you for sharing =) Read More
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(357) This was great. Everyone loved it at my Thanksgiving dinner. I did use two packages of frozen corn. I also took the advice of other users and melted the cream cheese and butter together then added to the crock pot. This was very easy and good. Read More
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(263) Advertisement
Made this yesterday and it was very easy but I see why people have said in their reviews it is like corn with cream sauce instead of creamed corn. It is the texture of the corn. My advice (I wish I would have done this) use 2 bags frozen white corn (of course fresh is better but if you don't have fresh corn). Put one bag in the blender or food processer with the 1/2 cup milk. Combine bag of whole corn and blender corn in crock pot. I think the cream cheese and butter could be reduced also. Just ok, the recipe, I am sticking to my mom's tried and true, melt a stick of butter in pan add flour, add 2 bags white corn 1 blended in blender one whole, add milk and cook on stove top, she added pepper too, (mom :) rip). Read More
Helpful
(130) 
We loved this yummy sidedish! I didn't have frozen corn so I added 3 drained cans of regular corn instead and it came out perfect. I changed nothing else. Certainly a once in awhile thing with all the butter and cream cheese but I might try it out next time with a butter substitute and lower calorie cream cheese and see how that works out. Thanks for a FANTASTIC recipe! Read More
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(95) 
Yummy! I’ve never made homemade cream corn before. I cut the corn off 4 leftover ears and added a can of fiesta corn and a can of plain corn kernels that I had. As others said it seemed to need more corn for the amount of cream sauce that it makes. Do stir after your chunks of cream cheese and butter are at the melting point in your crock pot. They do not disperse evenly on their own. Flavor was more savory and corny than sweet if you do not add more sugar than the recipe calls for, but I really liked that. The cream cheese did not give it a big cheesey taste either. I love cheese but I wasn’t trying to make cheese corn. Much different and more gourmet tasting than the stuff in the can. I will make this again. Read More
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(80) Advertisement
This recipe was so easy. I just dumped everything together and stired it every hour. The entire family loved this and my mother in law wanted a copy of the recipe. Read More
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(47) 
I made this yesterday and we loved it so much I'm making another pot today! I did double the corn and it was just perfect. Thank you for a new favorite slow cooker recipe! Read More
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(42) 
This recipe was INCREDIBLE! This is the closest recipe I can find to Rudy's Cream Corn in Texas. I made it as a side dish to a BBQ brisket dinner with my family. The recipe was extremely easy to make. I followed some previous reviews and melted the cream cheese/butter before added to the crock-pot with the rest of the ingredients. I did measure out 1 tsp. salt and 1/4 tsp. pepper. I increased the corn to 1 1/2 16-oz. bags of frozen corn kernels. I cooked it on high for about 2 hours or so and it turned out perfectly. I used reduced fat Philadelphia cream cheese light butter and a sugar/Splenda blend; no one could tell a difference! I will definitely be adding this recipe to my list of favorites. Read More
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(41) 
