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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I added fresh roasted Hatch N.M. Green Chiles. It was the best!
Shan, that's a GREAT idea!
I am from San Antonio born and raised and now live in Cleveland I am going to have to try this recipe thank you for posting....when we went home to visit Rudy's was the first place my daughter wanted to eat at.....
Monica, that's always the first place I want to eat at too! Followed by Mi Tierra or Casa Rio 🙂
Can't beat Rudy's Spicy Chopped Beef sandwich topped with creamed corn and a little bbq sauce--that's how my son loves to eat it! And yes the turkey is perfect too. I'm thinking lunch today. Lived in Princeton and now back home in Texas. Call if you need some Austin BBQ shipped. 🙂 We used to ship Pace picante sauce from San Antonio, Angelo's brisket from Ft. Worth, and Iron Works ribs to NJ when we just couldn't stand it anymore and had to taste some smokey Tx BBQ!
My mom loves creamed corn although i've never really liked it. the stuff mom always bought in the can looked gross but this this recipe looks amazing. If i were to cut it in half would i still be able to cook it 4 hours?
Erin, that sludge in the can is so yucky, I can't believe I ever ate it as a kid. I think you'd want to cook it on low for those 4 hours, but I don't think it'd be a problem. Maybe start on low and switch to high for the last hour if you feel the cream cheese hasn't melted enough.
My family loves Rudy's and especially their cream corn! My daughter really wants this at her wedding reception. There isn't a crock pot that large....so do you think if we slow cooked the batches it would work?
And on a sidenote...I think your picture shows a bit more pepper than your recipe calls for and how Rudy's serves it. OTHERWISE THANK YOU SO MUCH FOR POSTING THIS RECIPE!
Camille, you can cook the recipe in normal pans, or even the oven. Whatever works for you guys to get it ready for the wedding. You could double or triple the recipe and cook it in a huge industrial stock pot, I think, without much issue. Just make sure you chop up the creamed corn so it melts, and stir it often so it doesn't scorch.
I think you could also make it a day or two ahead of time and then put it in those tinfoil serving trays to be reheated in the oven. I just wouldn't cook them that way on the day of the wedding, because I'd be nervous about the cream cheese melting effectively before you need to serve.
As for the pepper, you caught me. We eat what I photograph, and my husband likes his with a bit more pepper. Plus, I think it adds a nice touch of contrast to the photograph. It was meant as a garnish, and I thought it came across that way in the photo. I'm sorry if it caused any confusion.
This is AWESOME!! I used sweet corn that I cut off the cob and I should have added less sugar......but...it was so delicious. My aunt and mother-in-law said that it was the best thing that they have ever tasted. We mixed left overs with salsa and it was super tasty to dip our chips in. Thanks for the great recipe 🙂
Cara, thanks so much for coming back to tell me! Adding Salsa to make a dip, now that's a *great* use of leftovers. I never would have thought of it, but I'm sure it's delicious. We put cream cheese in our Salsa all the time (a solid block, not blended in), and I bet it's a similar taste. YUM!
I had Rudy's Saturday night!!!! I heart the corn...and the brisket, and the beans, and the coleslaw, and the...nevermind! Good stuff. And guess what, LUBBOCK HAS A RUDY'S! I will be sharing this...There is also a restaurant in New Orleans called Zia {one in Albuquerque also...corn grits. If you like Rudy's corn, you will like them too. I'll find a link and email it to you. It's the southern version of fettuccine Alfredo, you know, heart attack on a plate, but man, were they good!!!!!!!!!!!!!!!!!!!!!!!!!
Now you're just making me jealous. I am going to need that grits recipe, missy!
Rudy's is one of my favourite restaurants in Texas - I could literally drink the "sause" by the gallon. Thanks for sharing the recipe for their creamed corn!
Rooth, true story: the last time we came home from Texas, I brought two giant bottles of "Sause" with me. To get 'em home safe? I slid each one into one of my cowboy boots. Worked like a charm!
Did you post this just for me? It's 9am and I'm drooling!
Of course I did.
I've never had homemade creamed corn. I actually love the stuff out of the can, but I bet I could never turn back once I had this.
Erin, you'll have to let me know when you try it. I think it will become your new favorite way to eat corn!
I'm posting my favorite creamed corn recipe next week, but this version sounds even more decadent! Delicious!
This sounds perfect! I've always been such a fan of creamed corn 🙂
Your creamed corn looks absolutely fantastic!!! Creamed corn is seriously the best side dish to pair with any type of meal. Beautiful photo too!
Do you have a recipe for creamed spinach? Stubbs spinach is my favorite!
Leslie, sadly I do not. I did find this for you though: http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=579828
i simply cannot wait to make this Amber . . . home next weekend for the first time in nearly a month and i'm planning to hit my farmer's market and make this!! xo
Deb, I predict you and the Professor will be eating it for lunch like a chowder the next day. It is SO SO good!