Copycat Lawry’s Creamed Corn (Easy Crockpot Recipe)

This Copycat Lawry’s Creamed Corn is rich, silky, and just a little sweet, exactly like the famous side dish served at Lawry’s The Prime Rib. The difference? This version cooks low and slow in your crockpot, so it’s practically hands-off.

If you’ve ever had creamed corn at Lawry’s, you know it’s nothing like the canned stuff. Sweet corn kernels are bathed in a buttery cream sauce that’s thick enough to cling to every bite. It’s the kind of side dish people go back for seconds of before they’ve touched the main course.

Making it in the slow cooker frees up your stovetop and oven, which makes it perfect for Thanksgiving, Christmas dinner, potlucks, and Sunday suppers. Just add the ingredients, walk away, and stir in the thickener at the end.

Why You’ll Love This Crockpot Creamed Corn

• Restaurant flavor at home. It tastes like the creamed corn served alongside prime rib at Lawry’s, for a fraction of the price.
• Hands-off cooking. The crockpot does the work while you focus on the main dish.
• Frees up oven space. A huge win on holidays when every burner and rack is spoken for.
• Keeps warm for hours. Switch the slow cooker to WARM and it stays creamy through the whole party.
• Simple ingredients. Frozen corn, cream, butter, and a few pantry staples are all you need.

How It Compares to Ruth’s Chris Creamed Corn

Both are steakhouse classics, and I make both in the crockpot, but they have different personalities. Lawry’s creamed corn is sweet, silky, and clean-tasting, with a simple cream sauce thickened at the end so the corn shines. Ruth’s Chris creamed corn gets its richness from a whole block of cream cheese, so it’s thicker, tangier, and more indulgent.

If you love steakhouse sides, try both and see which one wins at your table. Get my Slow Cooker Ruth’s Chris Creamed Corn recipe here.

Ingredients You’ll Need

• Frozen sweet corn: Two 16-ounce bags. No need to thaw it first.
• Heavy whipping cream: Gives the sauce its rich, velvety body.
• Whole milk: Thins the cream slightly and is used to make the thickening slurry.
• Unsalted butter: Adds that classic buttery steakhouse flavor.
• Granulated sugar: Just enough to highlight the corn’s natural sweetness.
• Salt and white pepper: White pepper keeps the sauce looking clean and creamy. Black pepper works if that’s what you have.
• All-purpose flour: Whisked with milk to thicken the sauce at the end.

Substitutions and Swaps

• Fresh corn: Use about 8 cups of kernels cut from 8 to 10 ears.
• Canned corn: Use four 15-ounce cans, well drained. Reduce cooking time by about 30 minutes.
• Half-and-half: Swap for the cream and milk for a lighter version. The sauce will be a little thinner.
• Cornstarch: Use 1 tablespoon cornstarch instead of 2 tablespoons flour for a gluten-free thickener.
• Sugar: Reduce or skip it if your corn is already very sweet.

How to Make Lawry’s Creamed Corn in the Crockpot

Add the corn. Pour the frozen corn into a 4- to 6-quart slow cooker.

Add the cream and seasonings. Pour in the heavy cream and 1/2 cup of the milk. Sprinkle in the sugar, salt, and white pepper, then stir to combine.

Top with butter. Scatter the cubed butter over the corn.

Slow cook. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours. Stir once halfway through.

Thicken. Whisk the flour into the remaining 1/4 cup milk until smooth. Stir the slurry into the corn, cover, and cook 15 to 20 minutes more until thick and creamy.

Serve. Give it a final stir, taste for salt, and serve hot.

Tips for the Best Creamed Corn

• Don’t skip the stir. Stirring halfway keeps the corn along the edges from browning.
• Thicken at the end. Adding flour at the start can make the sauce gluey over long cooking. The slurry at the end gives a smooth, silky finish.
• Want it thicker? Mash about a cup of the corn against the side of the crockpot before serving. The starch naturally thickens the sauce.
• Too thick? Stir in a splash of warm milk until it’s the consistency you like.

Variations

• Parmesan-topped: Spoon into a baking dish, sprinkle with grated Parmesan, and broil 2 to 3 minutes until golden.
• Bacon creamed corn: Stir in crumbled cooked bacon just before serving.
• Spicy creamed corn: Add a diced jalapeño with the corn.
• Extra creamy: Stir in 4 ounces of softened cream cheese with the slurry. (For the full cream cheese experience, make my Ruth’s Chris version instead.)

What to Serve with Lawry’s Creamed Corn

This is the classic side for prime rib, so pair it with a holiday roast and Yorkshire pudding for the full Lawry’s experience. It’s also delicious with grilled steak, roast chicken, pork chops, baked ham, or smoked brisket.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm on the stovetop over low heat or in the microwave in 30-second bursts, adding a splash of milk to loosen.
• Make ahead: Cook a day ahead, refrigerate, then reheat in the crockpot on LOW for about 1 hour.
• Freezing: Not recommended. Cream sauces can separate and turn grainy after thawing.

Frequently Asked Questions

Do I need to thaw the corn first? No. Add it straight from the freezer. The slow cooker thaws and cooks it at the same time.

Can I make this on the stovetop instead? Yes. Simmer the corn, cream, milk, sugar, salt, and pepper in a saucepan for about 5 minutes. Stir in the butter and flour slurry and cook until thickened, about 3 to 5 minutes.

Can I double the recipe? Yes, as long as it fits in a 6-quart or larger slow cooker. Add about 30 to 45 minutes to the cooking time.

Why is my creamed corn watery? Frozen corn releases water as it cooks. Add the flour slurry and give it the full 15 to 20 minutes to thicken. For extra body, mash some of the corn.

Is Lawry’s creamed corn the same as Ruth’s Chris creamed corn? No. Lawry’s is lighter, sweeter, and silkier, with a cream sauce and no cream cheese. Ruth’s Chris is thicker and tangier thanks to cream cheese. Try my Slow Cooker Ruth’s Chris Creamed Corn to compare.

How many people does this serve? About 10 as a side dish, which makes it ideal for holiday gatherings.

More Corn Side Dishes to Try

• Slow Cooker Ruth’s Chris Creamed Corn
• 12 Bones Smokehouse Corn Pudding (Easy Copycat)
• Easy Pioneer Woman’s Corn Casserole
• Instant Pot Copycat Panera Corn Chowder