Creamed Corn
Inspired by Rudy’s BBQ - Frisco, TX
Nobody said Southern cuisine was the most healthy cuisine out there but it certainly leaves you happy. This doesn’t just apply to the main course - all sides must also be next level. Creamed corn is a personal favorite and there is none better than what you’ll find alongside a Texas highway at Rudy’s Country Store and Bar-B-Q. I’ve never found anything better.
This recipe is inspired by the creamed corn at Rudy’s Country Store and Bar-B-Q. They have several locations throughout Texas as well as Oklahoma, Arizona, New Mexico, and Colorado. I don’t usually support BBQ chain restaurants but their creamed corn and BBQ sauce are the best around. I have found none better.
INGREDIENTS
CREAMED CORN :
1 lb bag frozen sweet corn
5 oz cream cheese
½ cup heavy cream
2 TBS unsalted butter
1 TBS + 1 tsp sugar
1 tsp pepper
½ tsp salt
GO FOR IT
CREAMED CORN:
In a slow cooker or small dutch oven, heat cream cheese, cream, butter, sugar, pepper, and salt until melted
Add corn and mix well
Cook on low in slow cooker or on lowest stove setting for 3 hours
NOTES:
The important thing here is knowing that the recipe can be multiplied to your needs. Making this, I used my 1.5 quart enameled cast iron dutch oven on the stove top’s lowest setting to make this dish. Cast iron dutch ovens and cast irons in general are great because they distribute heat evenly and having that is great for something like this. However, this recipe works just as well in a crock pot since I know most people don’t have a small dutch oven lying around.
That being said, if you do not have a smaller crock pot (like 2 qt) then my advise would be to double up on the ingredients in a regular sized slow cooker and up your cook time to about 4 hours to compensate. Sorry to make things more complicated than necessary but without many summer parties happening this year I didn’t see the need to make 2 pounds worth of creamed corn.