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Sweet summer corn simmered in a rich, creamy sauce makes the best creamed corn. If you like Rudy's BBQ creamed corn, you're in for a treat with this homemade recipe.
This easy cream corn recipe is the closest I could get to Rudy's BBQ version, and it's absolutely fantastic! Every time I serve this creamy concoction, I get rave reviews and a chorus of “Can I get the recipe?” It’s become a staple at our Thanksgiving dinner and a favorite at family dinners throughout the year.
A Little About Rudy's BBQ
If you've never had the pleasure of visiting Rudy's BBQ, let me take you on a little journey. Rudy's Country Store & BBQ is a Texas treasure, found on many major roadways. Rudy's started in the small Texas Hill Country town of Leon Springs as a one-stop gas station, garage, and grocery store. In the 1980s, they added their now-famous BBQ, where you could order up lunch while you waited for your car.
Today, Rudy's has many locations, all serving up slow-smoked Texas Brisket, Turkey, Sausage, Chicken, Ribs, and Pork Loin. They’re also well-known for their buttery potatoes, spicy beans, cole slaw, potato salad, and last but not least, their amazing creamed corn! If you go, get it! And don’t forget their banana pudding—it’s like a sweet hug from a Texas grandma.
The Magic of Homemade Creamed Corn
Making homemade creamed corn from simple ingredients is pure magic, especially during corn season when fresh ears of corn are available at farmers markets. The sweetness of the fresh corn, combined with the richness of heavy cream and butter, creates a dish that’s far superior to any canned version. This easy creamed corn recipe is a true celebration of summer months, but it’s also a fantastic addition to your holiday table during Thanksgiving or Christmas.
Perfect Pairings for Creamed Corn
This creamed corn is the perfect side dish for any main course, from grilling and barbecue sides like smoked chicken and ribs to classic holiday dishes. It’s a simple side dish of corn kernels that pairs wonderfully with:
- Homestyle Meatloaf
- Cajun Fried Catfish
- Pan Roasted Chicken
- Blue Cheese Burgers with Grilled Onions
- Smoked Chicken Leg Quarters
- Hamburger Steaks
- Overnight Pot Roast
The Secret to the Best Creamed Corn Recipe
The secret to this southern creamed corn recipe lies in the creamy sauce made from heavy cream, whole milk, and cream cheese. The combination of these ingredients with sweet corn kernels creates a creamy texture that’s hard to resist. Here’s a quick overview of how to make this delicious dish:
- Start with the Corn: If you’re using fresh corn, shuck the ears of corn and remove the silks. Using a sharp knife, cut the kernels off the cob and scrape with the back of the knife to get all the corn milk, which adds extra flavor to the dish. If you’re short on time, a package of frozen whole kernel corn works just as well.
- Make the Sauce: In a large skillet over medium heat, melt the butter and whisk in the flour to create a roux. Cook for about a minute, making sure not to brown the mixture. Slowly whisk in the heavy cream and whole milk, followed by the cubed cream cheese. Cook over medium-low heat, stirring often until all the cream cheese is melted and incorporated into the sauce.
- Combine and Cook: Stir in the sugar, salt, and pepper, followed by the corn kernels. Mix well to coat the corn in the creamy sauce. For an extra kick, add a pinch of cayenne pepper.
- Finish the Dish: At this point, you have a few options. You can continue cooking the mixture on the stovetop until the corn is heated through, or you can transfer it to a slow cooker or casserole dish for a more hands-off approach.
Slow Cooker Method
For a set-it-and-forget-it method, transfer the corn mixture to a large slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring a few times to prevent the sides from burning. This method is perfect for holiday meals when oven space is limited.
Casserole Method
Pour the corn mixture into an extra-large, greased baking dish. Spread evenly and bake at 350 degrees for 30 to 45 minutes or until hot and bubbly. This method is great for church potlucks or large family gatherings.
Tips for the Perfect Creamed Corn
- Fresh Corn: When using fresh corn, don’t skip the step of scraping the back of the knife along the cob to get the corn milk. This adds a wonderful creaminess to the dish.
- Frozen Corn: If you’re using frozen corn, let it thaw and drain any excess water before adding it to the creamy sauce.
- Cream Cheese: Make sure to cube the cream cheese so it melts evenly into the sauce.
- Seasoning: Don’t be afraid to adjust the seasoning to your taste. A little bit of cayenne pepper can add a nice kick, but it’s entirely optional.
A Versatile Side Dish
This creamy corn dish is versatile enough to be served with a variety of meals. It’s a huge hit at summer barbecues, but it’s equally at home on your Thanksgiving table. It’s also a wonderful addition to weeknight dinners when you want a comforting side dish without a lot of fuss. The combination of simple ingredients and easy preparation makes it one of those good recipes you’ll come back to time and again.
Why You’ll Love This Cream Corn Recipe
- Easy to Make: With simple ingredients and straightforward instructions, this is an easy recipe that even beginner cooks can master.
- Rich and Creamy: The combination of heavy cream, whole milk, and cream cheese creates a rich and creamy texture that’s irresistible.
- Perfect for Any Occasion: Whether you’re serving it at a family dinner, a holiday meal, or a barbecue, this dish is always a crowd-pleaser.
- Versatile: Use fresh or frozen corn, cook it on the stovetop, in a slow cooker, or in the oven—this recipe is adaptable to your needs.
This homemade creamed corn recipe is a celebration of the best flavors of summer, with sweet corn kernels simmered in a rich, creamy sauce. It’s an easy creamed corn recipe that’s perfect for family dinners, holiday tables, and summer barbecues. Whether you’re using fresh corn straight from the cob or a convenient package of frozen corn, this dish is sure to be a huge hit. So next time you’re looking for the perfect side dish, give this creamy corn dish a try—you won’t be disappointed!
Ingredients Used for Southern Creamed Corn
- Fresh Ears of Corn -or- Frozen Whole Kernel Corn
- Cream Cheese
- Whipping Cream
- Butter
- Flour
- Sugar
- Kosher Salt
- Black Pepper
Equipment Used
- Dutch Oven
- Chef knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Large bowl (optional, if preparing ingredients beforehand)
- Slow cooker (optional, for slow cooker method)
- Large baking dish (optional, for casserole method)
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More Southern Side Dish Recipes
- Southern Fried Cabbage with Bacon
- Southern Style Collard Greens
- Southern Cornbread Dressing
- Sweet Potato Casserole
Please let me know how this Cream Corn turns out for you in the comments! I love hearing from you!
Easy Homemade Southern Creamed Corn
Equipment
- Slow Cooker optional for slow cooker method
Ingredients
- 12 ears fresh corn shucked & silks removed cut off -OR- 1 40- oz pkg frozen whole kernel corn the cob
- 8 oz cream cheese cubed
- 2 cups whipping cream
- 1 stick butter melted
- 3 tablespoons flour
- ⅓ cup sugar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Cut corn from cob and scrape with the back of a knife to get the “milk” out and set aside.
- In a large Dutch Oven over medium-high heat, melt butter.
- Whisk in cream, then cubed cream cheese.
- Cook over medium-high heat, stirring often until all of the cream cheese is melted and incorporated.
- Stir in sugar, salt and pepper.
- Stir in all of the corn and “milk”, and mix to coat.
- Simmer over medium heat for 5 to 10 minutes, stirring often, until thickened.
- Can be served at this point.
- Slow Cooker Method:
- Once the flour and butter have been cooked briefly and the cream and cream cheese have been incorporated and melted, you can put all of the corn mixture into a large slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring a few times during the process to prevent the sides from burning.
- Casserole Method:
- Pour all of the corn mixture into an extra large, greased baking dish. Spread evenly.
- Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.
- Serve warm.
I love corn everything! Your cream corn sounds so rich and divine, can’t wait to have some fresh corn in my hands! But, is the sugar absolutely necessary? Anyway, I think I’ll try this out wit fresh corn and I love the idea of the casserole method, so I’ll make it that way too! – Love, Anna
Hi Anna! You could always try it without the sugar. It wouldn’t hurt anything. Depending on how sweet the corn is, you may not need any.