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.
Rudy’s Creamed Corn
(Recipe slightly adapted from Food.com)
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.