A copycat version of Rudy’s Creamed Corn, this recipe is perfect any time of the year.
This recipe is simple to make and packs a lot of flavor in this creamy concoction.
This may get my Texan card revoked but Rudy’s barbecue is one of my favorites around these here parts. I especially love their sausage because it is 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 version of creamed corn I have found 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 so I try to have it often. Now, I just need to find some small bowls like she had so I can serve it up Tia style.
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.
Plus it’s perfect any time of the year.
Rudy’s Creamed Corn
(Recipe slightly adapted from Food.com)
A copycat version of Rudy's Creamed Corn, this recipe is perfect any time of the year. This recipe is simple to make and packs a lot of flavor in this creamy concoction
5 minsPrep Time
3 hrsCook Time
3 hrs, 5 sTotal Time
- 16 oz frozen whole kernel corn
- 6 oz cream cheese, cubed (Note: You can use low fat if you are trying to save calories)
- 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.