Rudy's Creamed Corn
This post originally appeared on July 28th, 2009. It continues to be the most popular way that people find Bluebonnets & Brownies, and it's still one of my favorite ways to bring "home" to our dinner table.
About a week ago, I hosted 4 bloggers in my home for the weekend of Big Summer Potluck.
I served this for dinner on Thursday night with barbecued chicken and Borracho Beans.
It was a feast! With barbecue season nearly at a close, I wanted to make sure you have time to put this on your Labor Day party menu.
You'll be asked for the recipe for weeks to come.
And because this side dish comes together in the slow cooker without much effort, it's the perfect side dish for the grill.
No oven, no mess, and it can be served right in the slow cooker on the table. Enjoy!
If you've been through San Antonio, Austin, Schertz, or Leon Springs in the last 10 years or so, you might have heard about the "worst barbecue in Texas", Rudy's Bar-B-Q.
First, let me go on record that I don't know anyone from Rudy's, and this isn't an endorsement they've asked for.
This is simply my favorite barbecue eatin' place back home.
Their smoked turkey is to die for, but I always have the most ridiculous time choosing between the turkey and the brisket.
Who doesn't love a good Texas brisket?
Sorry, my mouth just watered a little, and it's 8 o'clock in the morning.
But the one thing at Rudy's that is never to be missed is their creamed corn.
The beans are good, the peach cobbler divine (and all served in pint or quart servings), but the creamed corn.. well, I could eat it for breakfast, and I could eat an entire quart on my own.
I'm not ashamed to admit it.
For years, my family has been trying to deconstruct what it consists of, because it's certainly not like any creamed corn you've ever had before.
And it's nothing like that horrible sludge you get in the canned vegetable aisle.
It's full of sweet corn kernals that pop in your mouth with a fresh picked taste, and the sauce.. no, gravy.. melts in your mouth and makes you think of Thanksgiving and Easter and long afternoons spent cooking with your grandma.
I haven't been home, or to Rudy's, in a while. So the other week, when a friend tweeted about trying Rudy's on her roadtrip, I realized I had to try to find a recipe and add it to our barbecue menu for the weekend.
We were having about 30 people over, and I just knew it would be a big hit. I made what I thought would be enough for 50 people.
Yeah... there was none left by the end of the party. I really wanted leftovers for a change, too.
The interweb is great for things like this. I managed to find a "light" version on RecipeZaar, and then just fattened that bad boy up (I wanted to be as authentic as possible for my first attempt).
I don't know what more I can say about this. It's an inspired side dish, and it's good alongside barbecue or a roast dinner (as the English like to say). I nearly cried when I tasted it straight out of the crock-pot.
A little bit of Rudy's, right there in my kitchen. You've really got to try it to believe me.
If you're feeling especially inspired, you could get fresh ears of corn from the farmer's market, and strip them of the kernals, instead of using frozen corn.
Rudy’s Creamed Corn
Rudy's Creamed Corn is a classic Texas barbecue side. This homemade version will make you famous with your family and friends, I promise!
Ingredients
- 4 pounds frozen sweet corn
- 2 8 oz blocks cream cheese, diced into 1 inch squares
- ½ cup salted butter (1 stick)
- ¾ cup heavy whipping cream
- 4 tablespoons of granulated sugar
- 1 teaspoon black pepper
- ½ teaspoon salt
- ⅓ cup Parmesan cheese (optional)
Instructions
- Place frozen corn, cream cheese, salted butter, heavy whipping cream, granulated sugar, black pepper, salt, and Parmesan cheese into a slow cooker.
- Simmer on low or medium for at least 4 hours. Stir once or twice during cooking to make sure the gravy comes together.
Notes
- Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.
- If you want a lighter version of this, please follow the recipe on RecipeZaar that this recipe is adapted from.
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YUM! I can still taste this amazing corn, Amber. Thanks for reposing the recipe!
I'm glad you and Bump liked it, Aimee. Now make it for your boys 🙂
Nothing like sweet creamed corn!
For sure, Paula!
We had a lady from our church make this for every potluck, the only difference is she added jalapenos. When Sarah told me what all she put in the cream corn she said she used jalapenos from a jar. Silly me thought she used a whole jar! That was one side dish no one ate.
I bet no one forgot it, or you either, Valerie! So funny!
Rudy's turkey got me through my last trimester of pregnancy with my son. I'm surprised he didn't start eating it right out of the womb-I ate that much of it. I do love their corn too. If you ever find yourself in College Station find J. Cody's. Their creamed corn is amazing-spiced w/ jalapenos. I can eat that alone and pass on the meat. Mmmm-now I think I may have to find myself some Rudy's tonight!
PS-Quick Beer Pizza Dough...AWESOME! Probably the best homemade pizza dough I've ever made. Used Shiner, it was amazing. Thanks.
Whoa. Great idea on the Shiner!
I adooooore Rudy's turkey. It's so perfectly spiced and tender. I haven't ever been through College Station, so we'll definitely search it out. I want to show my hubs the A&M campus.
Let me know when you plan to visit College Station. I can give you a list of places to visit. I realize you live elsewhere and it may be a while before you visit, but I don't see these eateries going anywhere. They are tradition and timeless!
Sounds good to me 🙂
Gawd I'm on a diet, this is the Devils work! I can't deal with all these great food blogs! LOL I love Creamed corn, Now i'm wondering if there is some way I can lighten this up a little bit.
Michelle, there's a lighter version of this recipe on RecipeZaar. I adapted it to a full fat version. The link is above in the post. Hope that helps!
yes bc i got so excited that i skipped that part of it being a light version! LOL! My bad!
I absolutely love that you fattened up a light recipe. A girl after my own heart.
My daughter would go crazy for this, I'm going to give it a try.
Lisa~~
Cook Lisa Cook
I just had to see the recipe for the best creamed corn, well, because I think I already have that recipe. Mine comes from an old Junior League cookbook from Oklahoma that someone once brought me from a visit there. AMAZING how similar they are...yours is for a larger quantity but both use cream cheese, butter of course and it's make in a crockpot! I will concur, just the best creamed corn EVAH!
Another simple question: you mention blocks of cream cheese. Do you mean the small 3 oz. blocks are the bricks that are 8 oz?
Ann, sorry about that - I have corrected the recipe. This was written back in the early days. I meant the 8 oz blocks.
I want to make this for a cookout on Friday... sounds delish!
Question: can I leave it on low all day while I'm at work? Like 730-3?
Sara, I think that might work. Possibly start with frozen ingredients so that it doesn't overcook while you're gone. You can freeze everything but the cream - so toss the blocks of cream cheese and butter in the freezer now. They'll be easier to cut up that way too. And use frozen bagged corn. Toss it all in the crockpot before you leave, including the fresh cream, and leave on low. I think it'll be just fine. If it looks a little weird at first, that's okay. Just stir and it'll look right 🙂
This was seriously amazing. I've never had creamed corn before this, but I've seen the stuff that comes out of the can, and...yuck. This however? Heaven on a plate. I was just thinking about this yesterday and hoping you'd post the recipe! 😉
OMG I am always raving to my husband how great their creamed corn is and how much I miss it (I live in Las Vegas now..and there isnt a Rudys anywhere remotely close lol). I cant wait to make this...my husband just made a face..so I might be eating the whole pot myself but I dont care lol
I miss Rudy' so bad now that I don't live in TX, that I scoured the internet tonight and came upon your recipe. I can't wait to try it! This has to be the most delicious BBQ side dish ever created.
I do have a question please. You mentioned the cream cheese needs to be mixed with the milk, but there is no milk in the recipe. Did you mean the "milk" as in the sauce that is created from the heavy cream & butter? Or did you forget real milk from the recipe?
Thanks again, and I will try this recipe out as soon as you let me know. =)
Hiya - I meant the cream 🙂
Oh my word, cream cheese, no wonder it is fabulous! I have to try it.
Okay don't shoot me but I've never been a true fan of creamed corn...then again this old dog can learn a new trick or two 🙂 Sounds yummy love!
I LOVE cream corn, so I HAD to check out your recipe as well! It sounds delish and I love the addition of the cream cheese!