Rudy’s Country Store and Bar-B-Q Creamed Corn

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.

overhead view of homemade Rudy's creamed corn in a serving dish


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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:

Cream Corn Recipe Ingredients

Here’s what you need to make this copycat Rudy’s creamed corn recipe:

  • Heavy cream or heavy whipping cream
  • Cream cheese
  • Frozen whole kernel corn
  • Sugar
  • Salt
  • Black pepper
Rudy's creamed corn ingredients

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 yields 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

There are only a few simple steps for making incredible cream corn Rudy’s Bar-B-Q is famous for:

  1. In a medium-sized pot over medium heat, combine heavy cream and cream cheese.
  2. Stir whipping cream until well blended and cook until the sauce is smooth and creamy.
  3. Add corn kernels and stir corn in until it is distributed evenly in the cream mixture.
homemade Rudy's creamed corn in a saucepan
  1. Cook until the corn is warmed through.
  2. Add salt and sugar. Stir and cook for a few minutes, until the sugar is dissolved.
  3. Serve with fresh cracked black pepper if desired.
homemade Rudy's creamed corn in a serving dish

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!

Recipe Notes

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.

homemade Rudy's creamed corn in a blue serving dish

Love corn? Check out these recipes

Great BBQ Side Dish Recipes

Be sure to take a look at the best restaurant copycat recipes and easy side dish recipes to make for your family and friends.

overhead view of homemade Rudy's creamed corn in a serving dish

Rudy’s Country Store and Bar-B-Q Creamed Corn

Make Rudy’s Country Store creamed corn just like they do.
4.84 from 24 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Rudy’s Country Store Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 621kcal

Ingredients

  • 1 pint heavy cream
  • 4 ounces cream cheese
  • 16 ounces corn frozen
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • black pepper

Instructions

  • 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 and stir to combine.
  • Serve with some fresh cracked black pepper on top if desired.

Video

Nutrition

Calories: 621kcal | Carbohydrates: 30g | Protein: 7g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 193mg | Sodium: 718mg | Potassium: 375mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2420IU | Vitamin C: 6.9mg | Calcium: 108mg | Iron: 0.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Deborah

    The pint of heavy cream was far too much liquid. I even used two 15 ounce cans of corn. I will reduce the cream next time. It does taste good but a waste of cream.

  2. Syfi

    Great recipe Steph. I made a couple of slight changes that really gives it a nice kick. Instead of plain cream cheese, I use a 4oz tub of Philadelphia Chive & Onion cream cheese spread. And for those who are looking out for their sugar intake, I omit the sugar and substitute around 1/2 cup of any store brand of Sweetened Whipped Heavy Cream (grade-a pasteurized) which helps add more creaminess with enough sweetness to blend quite nicely with the cheese!

  3. Jackie

    I am addicted to this site! LOVE your recipes! Thank you! Can’t wait to try this one and your candied jalapenos!

  4. Bill

    Here is another that is very close, one package of pioneer country gravy mix, One can of sweetened condensed milk and one can of water, Combine with a 1 lb bag of frozen corn.

    It is good stuff, I like to use the peppered gravy for a little more bite.

    • Jackie

      This would in no way even begin to resemble the cream cheese recipe, however, I do like to eat this gravy on occasion.

    • Tonya

      I’ve made the copycat recipe many times and it is always very good. Tonight, when I went to make it the usual way, something was wrong with my heavy cream. I thought I was going to have to make a run to the store until I saw Bill’s comment. I had everything on hand, so I made it like he suggested. The family really enjoyed it this way too. Thanks for both recipes!

  5. Amanda

    I never heard of Rudy’s up in NJ, but at least I can kind of get a chance to try them through your recipe. This looks so delish!

    • Angela

      5 stars
      Im from Texas and have eaten at Rudy’s before but never the corn. Ate the corn thus past week while with my daughter who suggested it. I’m glad she did it was the best part of the meal. I’m now going to have to try cooking it. Thank you

  6. fantasy01

    Being from Texas I used to frequent a Bar- B- Q Restaurant by the name of “Joe Allen’s Pit Bar-B-Que. Mr. Allen makes some of the very Best Bar-B-Q that I’ve had the pleasure of eating. His restaurant is located at 301 S 11th St
    Abilene, TX 79602.

    • stephaniemanley

      Thanks for letting me know, I will be on the look out for one of these restaurants. I love great bar-b-q

      • fantasy01

        On your video for Bar B Q beans you didn’t mention what to pre heat your oven to. I can’t wait to make a couple of batches. Allen

  7. Kevin

    Just the other day I had this at Rudy’s but it was quite a bit thicker than normal and what I saw in your video. I want to make it thicker like that. Should I cut the amount of cream and leave the rest as is? Please help.

    • stephaniemanley

      Sometimes there are variations on recipes between locations, if you feel this sauce is too thick, I would cut back just a bit on the cream. I hope this helps.

  8. Greg meadows

    Had this at Rudy’s a few years ago…. Until then was never a huge fan of creamed corn… Love their logo. “worst BBQ in Texas”

  9. Amy Stafford

    There is nothing better than creamed corn, always makes me think of my Mom and Sunday Barbecues. Thanks for sharing.

    • stephaniemanley

      I am glad to hear you enjoyed this recipe. My Mom used to make “fried” corn, where you basically just browned frozen corn in butter.

  10. Mica Ivealis

    Drool! I went to Rudy’s once, years ago and I still remember how fab it was. In Texas rolling through while driving my car from California to Florida. And I have a weakness for creamed corn. This sounds wonderful.

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