Rudy’s Country Store and Bar-B-Q Creamed Corn has to be one of my favorite ways to enjoy creamed corn. If you enjoy sweet corn you will love this recipe.
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What is creamed corn?
Creamed corn is corn kernels in a milky liquid. The corn kernels can be whole or partially pureed into pieces. The liquid can simply be what is released from the kernels when pureeing which has a milky appearance. It can also be milk or cream.
Creamed corn originated in Native American cuisine by cooking corn and water together to create corn pone. Native Americans introduced it to English settlers who added milk, eggs, and/or butter. Currently, it is most commonly eaten in the Midwestern and Southern United States.
What does cream corn go with?
This side dish goes with just about anything you can imagine; however, it works particularly well with roasted meat such as pork tenderloin, rotisserie chicken, or even a roasted turkey.
If meat is not your thing, then go ahead and pair it with cornbread, especially one that is studded with hot peppers like Luby’s Jalapeno Cornbread. Don’t forget a big helping of mac and cheese to turn it into a scrumptious vegetarian meal.
Although creamed corn doesn’t do too well in the fridge over a long period, it is perfectly acceptable to keep any leftovers refrigerated until the next morning. That’s a good thing because there are so many wonderful ways to enjoy Rudy’s Creamed Corn as part of your breakfast!
You don’t have to be a Southerner to love properly made grits, but adding a few heaping tablespoons of creamed corn to each serving takes even the best grits to the next level of deliciousness.
It is s snap to transform last night’s leftovers into sausage and corn gravy for those wanting something a little more hearty. Fry up your favorite bulk sausage and drain well before stirring into a warm, creamed corn. Serve over a biscuit half or toast.
If you need more ideas, here are a few:
Here’s what you need to make Rudy’s creamed corn:
- Heavy cream or heavy whipping cream
- Cream cheese
- Frozen whole kernel corn
- Black pepper
Tips For Making Homemade Creamed Corn
- Rudy’s Creamed Corn recipe is easy to scale up, and it makes an ideal take-along side dish for parties or potlucks. If you plan on serving a crowd, use a slow cooker set to warm to maintain the correct serving temperature.
- Taste the corn you use before adding sugar. The sweetness level of corn can differ dramatically, so you will want to adjust the amount of sugar you add to the creamed corn. I like to start with a bit of sugar before adding a lot of it. If you prefer to use Splenda you can add a bit of Splenda to the corn.
- Don’t want to use frozen corn? You can use fresh, each corn cobb yield’s about 3 to 4 ounces of kernels. So you may need 4 to 6 ears to make this recipe with fresh corn.
How to Make Creamed Corn like Rudy’s BBQ
- In a medium-sized pot over medium heat, combine heavy cream and cream cheese.
- Stir whipping cream until well blended and cook until the sauce is smooth and creamy.
- Add corn kernels and stir corn in until it is distributed evenly in the cream mixture.
- Cook until the corn is warmed through.
- Add salt and sugar. Stir and cook for a few minutes, until the sugar is dissolved.
- Serve with fresh cracked black pepper if desired.
How do you thicken creamed corn?
If you do not like the thickness of your creamed corn, it is easy to thicken. To thicken creamed corn, add 2 teaspoons of corn starch to 1/4 cup of water. Mix the corn starch with the water very well, then pour this corn starch slurry into the corn. Turn the heat up high, and stir until this thickens.
Crockpot Creamed Corn like Rudy’s
People ask me all of the time, how to prepare this recipe in a crockpot. I recommend doubling the recipe because crockpots are larger.
Simply place all of the ingredients into a crockpot, and cook on low for 4 hours. Be sure to stir it once every hour, and serve. That’s it! You are going to love this slow cooker creamed corn!
This copycat recipe for Rudy’s creamed corn scales very well. This recipe doubles or even triples very easily. This recipe also reheats very well. You could even prepare this side dish a day or two before a special meal to make meal preparation easy.
How to Store and Reheat Creamed Corn
After serving, be sure to store any leftovers in an airtight container in your refrigerator for up to five days. You can freeze it for up to three months when stored in an airtight container.
I recommend reheating in a pot on the stovetop over low to medium heat until heated through. If you are reheating after this has been frozen, I recommend thawing the corn completely before reheating.
I hope you enjoy the sweet corn flavor that this recipe has to offer. I love serving this as a side dish. It is a great way to use up a large bag of frozen corn. You don’t have to live in Texas to enjoy this delicious creamed corn. It is a great side to serve at your next family gathering.
Love corn? Check out these recipes
- Chipotle Corn Salsa
- Fried Mush
- Baked Corn and Cheese
- Corn Casserole
- How to Grill Corn
- Air Fryer Roasted Corn
- Easy Baked Corn Recipe
- Scalloped Corn Recipe
- Corn Chowder
Great BBQ Side Dish Recipes
Rudy’s Country Store and Bar-B-Q Creamed Corn
- 1 pint heavy cream
- 4 ounces cream cheese
- 16 ounces corn frozen
- 2 teaspoons sugar
- 1 teaspoon salt
- black pepper
- In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired.