Rudy’s Creamed Corn

This may get my Texan card revoked but Rudy’s barbecue is one of my favorites around these here parts. I love their sausage. It’s not too spicy so, to me, it’s perfect. When I do make a visit to their establishment, I never pass up the opportunity to get the creamed corn. It is the creamiest and you can definitely taste the cream cheese.

My beloved late Aunt used to make her own creamed corn for all the holidays. She used to serve it, and a creamed pea version too, in the most adorable little serving bowls. Having this dish always reminds me of her. Now, I just need to find some small bowls like she had.

After making this dish, it satisfied my craving for some down home cooking and got a high five from the family. You definitely have to cook it low and slow to let all the flavors meld together.

Rudys Creamed Corn

Rudy’s Creamed Corn

Rudy’s Creamed Corn

(Recipe slightly adapted from


16 oz frozen whole kernel corn
6 oz low fat cream cheese, cubed
1/2 cup heavy whipping cream
2 Tbsp sugar
4 Tbsp unsalted butter
Fresh ground black pepper
1/2 tsp salt


Using a crockpot, place corn on the bottom. Add cream cheese, whipping cream and sugar on top. Dice the butter and add to the mixture. Season with salt and pepper. Mix to combine. Cover and cook on low heat for 3 hours until creamy, stirring occasionally.

Rudy's Creamed Corn

Rudy’s Creamed Corn

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    • denise says

      Hi Rachel, without doubling it, the corn is creamy but it shouldn’t be too runny. You may want to add a little bit of cornstarch to it to thicken it up a bit. Hope it works for you.

  1. George N. says

    This is pure genius, I love the cream corn from Rudy’s. I could not stop eating is the last time I was there. I will definitely try this recipe. Thanks for your help. let you know how it come out. But as I cook that I am, You are right, just add a teaspoon of corn starch, but I would pre- mix it with a little bit of milk so it will not turn into bumps.

  2. Helena says

    Thank you for this! I LOVE Rudys creamed corn myself and have been wondering about how to make it myself. I cannot wait to try. :)


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