Ingredients

• 4 cups frozen corn (or fresh if available)
• 1 cup heavy cream
• 1 cup whole milk
• 4 tbsp unsalted butter
• 4 oz cream cheese, cubed
• 3 tbsp sugar
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp garlic powder (optional, not in original but boosts flavor)
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• Optional for serving: grated Parmesan, chopped chives

Instructions

1. Load the Slow Cooker

Add to your slow cooker:

• Corn
• Heavy cream
• Milk
• Butter
• Cream cheese
• Sugar
• Salt, pepper, garlic powder

Stir slightly (the cheese and butter will melt as it cooks).

2. Cook

• Low: 3 to 4 hours
• High: 1.5 to 2 hours

Stir halfway to help everything melt evenly.

3. Thicken

30 minutes before serving:

• Mix cornstarch + water
• Pour into the slow cooker
• Stir well and cook until thick and creamy

4. Serve

Spoon into a bowl and top with:

• Parmesan (optional)
• Fresh chives
• A small pat of butter on top (Ruth’s Chris style)

Tips for the Best Restaurant-Style Creamed Corn

• Use heavy cream, not half-and-half — it gives the rich texture Ruth’s Chris is known for.
• Frozen corn works perfectly; no need to thaw.
• Add 1–2 tbsp of honey if you like a sweeter Southern-style version.
• For extra richness, stir in 2 tbsp of mascarpone or extra cream cheese at the end

What to Serve With

Pair it with:

• Steak (Ribeye, Filet, or Sirloin)
• Roasted chicken
• BBQ ribs
• Mashed potatoes
• Holiday turkey or ham