Texas Style Creamed Corn

Rudy’s Country Store and BBQ has unbelievably delicious Creamed Corn…the best that I have ever, ever tasted. Honestly, I have driven out of my way to Rudy’s and just ordered Creamed Corn. No chopped brisket sandwich. I promise…nothing else. Just Creamed Corn.

I have searched high and low, asked friends, talked to a Rudy’s manager, and I couldn’t find a recipe replica. The recipe that I have been using for the last four years or so is very close to the real thing…close enough to satisfy anyone who has a Rudy’s craving. I found one good recipe and changed it a bit here and and a bit there!

If you have not been to a Rudy’s, you won’t know what to compare the recipe to! Don’t worry…you can say you have almost been to Rudy’s when you try this Creamed Corn! Rudy’s are located mostly in Texas and they have a few restaurants in New Mexico, Arizona, and Colorado. I have not heard of any other locations lately.

I have been making this Creamed Corn recipe every single Thanksgiving for several years. The recipe is for a large amount of people…so you might want to make a half recipe and cook it for a shorter amount of time. I have always made the large recipe! Get your crock pot out and ready for this super easy recipe!

 Creamed Corn…Close to Rudy’s Version!

4 pounds frozen sweet corn

2 packages (8oz size) cream cheese (cut into small cubes)

1/2 cup salted butter (one stick)

1 cup heavy whipping cream (do not whip!)

5 tablespoons sugar

1 teaspoon black pepper (I add a bit more after cooking)

1/2 teaspoon salt (that’s all the salt…really!)

Throw everything into a crock pot and stir so ingredients are well combined. Cook on medium for four hours. Stir every 30 minutes or so. I usually turn the crock pot to low for the last hour!

  ENJOY YOUR TEXAS STYLE CORN!!