Rudy’s Country Store and Bar-B-Q Creamed Corn has to be one of my favorite ways to enjoy creamed corn. If you have never been in Texas and you haven’t been to Rudy’s Country Store and Bar-B-Q, you are missing out.
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.
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 like in this recipe, 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.
- Fried chicken
- Roasted pork
- Salsbury steak
- Pork chops
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.
- 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.
Here’s what you need to make Rudy’s creamed corn:
- Heavy cream
- Cream cheese
- Frozen corn kernels
- Black pepper
How to Creamed Corn like Rudy’s BBQ
- In a medium-sized pot over medium heat, combine heavy cream and cream cheese.
- Stir until well blended and cook until the sauce is smooth and creamy.
- Add corn kernels and stir them in.
- Cook until the corn is warmed through.
- Add salt and sugar. Stir and cook a few minutes, until sugar is dissolved.
- Serve with fresh cracked black pepper if desired.
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, but you will 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 could cook this recipe in a crockpot if you wanted to double or triple the recipe. I love to cook this creamed corn on the stovetop.
This recipe scales very well. I think 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.
Love corn? Check out these recipes
- Copycat Corn Salsa Chipotle
- Fried Mush
- Baked Corn and Cheese
- Corn Casserole
- How to Grill Corn at Home
- Air Fryer Roasted Corn
- Corn Cheese Au Gratin
- 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.