This creamed corn with cream cheese coats tender corn kernels in a thick, buttery sauce made with heavy cream. Fresh corn and the pulp scraped from the cobs give it plenty of corn flavor. It serves 10-12, with 20 minutes of prep and 15 minutes of stovetop cooking, and fits right beside barbecue, roast chicken, or a holiday turkey.
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.
What Is Creamed Corn?
Creamed corn is a spoonable corn side dish with kernels suspended in a creamy sauce. This homemade version uses heavy cream, cream cheese, and a pale butter-and-flour roux, along with the pulp and liquid scraped from fresh cobs. The kernels stay distinct while the sauce coats each bite.
Recipe at a Glance
Yield: 10-12 servings. Prep: 20 minutes. Stovetop cook: 15 minutes. Total: 35 minutes. Expect sweet corn, a rich buttery sauce, and tender kernels. Slow-cooker and oven methods take longer; their times are listed below. For another way to use fresh corn, try grilled corn salad with fresh lime dressing.
These eight ingredients make a rich, spoonable corn side. The complete quantities and all four cooking methods are in the recipe card below.
Ingredients
Fresh Corn
Use 12 ears, shucked with the silks removed. The kernels provide sweet corn flavor and texture; scraping the cobs captures the pulp and liquid that belong in the sauce.
Cream Cheese
Eight ounces, cubed, give the sauce body and richness. Cut it into small pieces so it melts evenly.
Heavy Whipping Cream
Two cups make the sauce rich and creamy. Whisk it into the roux gradually for a smooth base.
Salted Butter
One-half cup adds buttery flavor and forms the base of the roux.
All-Purpose Flour
Three tablespoons thicken the sauce. Cook the flour in the butter for about 1 minute, keeping the mixture pale.
Granulated Sugar
One-third cup brings out the sweetness of the corn. For a less sweet version, use 2-4 tablespoons.
Kosher Salt
One teaspoon balances the rich sauce and sweet corn. Taste before serving and adjust if needed.
Black Pepper
One-half teaspoon adds a gentle peppery finish without overpowering the corn.
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Ingredient Notes & Substitutions
For the tested frozen-corn option, use about 40 ounces of whole-kernel corn, thawed and drained. Half-and-half may replace heavy cream for a less rich sauce. If you use salted butter, reduce the added kosher salt and season to taste.
Tools
A large Dutch oven or heavy-bottomed pot gives this generous batch room to cook. Use a whisk for the sauce and a wooden spoon or spatula to stir the corn and reach around the edges.
- 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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Buy Now → What to Serve with Creamed Corn
Serve creamed corn with Southern fried chicken, honey baked ham, or herb-butter turkey. Add garlic butter green beans for a contrasting vegetable side. These other main dishes are good matches, too:
Cajun Fried Catfish
Pan Roasted Chicken
Homestyle Meatloaf
Blue Cheese Burgers
Smoked Chicken Leg Quarters
Hamburger Steaks
Overnight Pot Roast
How to Make Creamed Corn
Make a smooth cream cheese sauce first, then add the corn and simmer gently until the kernels are tender. The pale roux thickens the cream without giving the dish a browned flavor.
1. Prep the corn
Cut the kernels from 12 shucked ears of corn into a large bowl. Scrape each cob with the dull side of a knife, collecting the pulp and liquid in the same bowl. Cube the cream cheese so it melts evenly.
2. Start the pale roux
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Keep it pale; don't let it brown.
3. Make the cream cheese sauce
Slowly whisk in the heavy whipping cream until smooth. Add the cubed cream cheese and cook, stirring frequently, until completely melted and blended. Stir in the sugar, kosher salt, and black pepper.
4. Simmer and serve
Stir in the corn kernels and all the reserved pulp and liquid. Reduce the heat to medium-low and simmer for 5-10 minutes, stirring often, until the corn is tender and the sauce has thickened. Taste and adjust the salt and pepper before serving.
Slow Cooker Method
For the slow-cooker method, make the butter-and-flour mixture on the stovetop first. Whisk in the cream and cream cheese and cook until smooth. Stir in the sugar, salt, and pepper, then transfer the cream mixture and corn, including the reserved pulp and liquid, to a large slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours, stirring occasionally, especially around the edges. Serve when the corn is tender and the sauce is hot and creamy.
Using the Beautiful 10-in-1 Multi-Cooker
Use Sauté to melt the butter, then whisk in the flour and cook for about 1 minute. Add the heavy cream and cream cheese, stirring until smooth. Stir in the sugar, salt, pepper, corn kernels, and reserved corn liquid. Cancel Sauté, select Slow Cook, and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Stir a few times during cooking to prevent sticking around the sides.
Casserole Method
For the casserole method, prepare the sauce and stir in the corn, including the reserved pulp and liquid. Spread the mixture in a lightly greased large baking dish. Bake at 350°F for 30-45 minutes, until hot and bubbling around the edges. Serve warm. This is a baked version of the creamy side dish; for a different texture, see my Jiffy corn casserole.
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: Taste before serving and adjust the salt and black pepper. For less sweetness, use 2-4 tablespoons sugar instead of ⅓ cup.
Keeping Leftovers Fresh
Refrigerate leftovers in an airtight container for up to 4 days. Cool and refrigerate promptly; don't leave a large pot on the counter to cool completely. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a small splash of cream or milk if the sauce gets too thick.
Can You Make It Ahead?
Yes. Cook the corn, refrigerate it within the storage window, and reheat gently before serving. Stir as it warms and loosen the sauce with a little cream or milk if needed. For freezer storage, use an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring well. The dairy sauce may separate slightly after freezing.
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 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.
A Few Easy Mistakes to Avoid
Avoid browning the roux, adding the cream all at once, or letting the finished sauce boil hard. Whisking the cream in gradually helps keep the sauce smooth. Stir around the bottom and sides of the pot so the thick sauce doesn't stick. If frozen corn is carrying excess water, thaw and drain it before adding it.
Questions You Might Have
Can I use frozen corn? Yes. Use about 40 ounces of whole-kernel corn, thawed and drained. You won't have fresh cob pulp to scrape, but the cream cheese sauce still supplies richness.
Can I use half-and-half? Yes, in place of heavy cream; the sauce will be less rich. If you use salted butter, reduce the added kosher salt and season to taste.
Is this the same as canned cream-style corn? This recipe keeps the kernels distinct in a dairy-rich sauce. Use whole-kernel frozen corn for the tested substitution, rather than replacing it with a can of cream-style corn.
Is this Rudy's exact recipe? No. This is my homemade, Rudy's-inspired version, using fresh corn, cream cheese, and a pale roux.
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Creamed Corn with Cream Cheese
This homemade creamed corn combines sweet corn, cream cheese, butter, and cream for a rich, velvety side dish that's easy enough for any dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 12 ears fresh corn, shucked and silks removed
- 8 ounces cream cheese, cubed
- 2 cups heavy whipping cream
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
PREP
- Cut the kernels from the corn cobs into a large bowl.
- Use the dull side of a knife to scrape each cob, collecting the corn pulp and liquid in the same bowl.
- Cube the cream cheese so it melts more evenly.
STOVETOP METHOD
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly. Keep the mixture pale rather than allowing it to brown.
- Slowly whisk in the heavy cream until smooth.
- Add the cream cheese and continue cooking, stirring frequently, until completely melted and blended into the cream mixture.
- Stir in the sugar, kosher salt, and black pepper.
- Add the corn kernels along with the reserved corn pulp and liquid.
- Reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring often, until the corn is tender and the sauce has thickened.
- Taste and adjust the salt and pepper before serving.
SLOW COOKER METHOD
- Prepare the butter-and-flour mixture on the stovetop as directed above.
- Whisk in the cream and cream cheese and cook until completely smooth. Stir in the sugar, salt, and pepper.
- Transfer the cream mixture and corn, including the reserved pulp and liquid, to a large slow cooker.
- Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, stirring occasionally, especially around the edges.
- Serve once the corn is tender and the sauce is hot and creamy.
BEAUTIFUL 10-IN-1 ELECTRIC MULTI-COOKER
- Use the Sauté setting to melt the butter.
- Whisk in the flour and cook for about 1 minute.
- Add the heavy cream and cream cheese, stirring until smooth.
- Stir in the sugar, salt, pepper, corn kernels, and reserved corn pulp and liquid.
- Cancel the Sauté setting.
- Select Slow Cook and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
- Stir a few times during cooking to keep the mixture evenly heated and prevent sticking around the sides.
CASSEROLE METHOD
- Prepare the creamed corn mixture through the point where the corn has been stirred into the sauce.
- Lightly grease a large baking dish and spread the mixture evenly inside.
- Bake at 350°F for 30 to 45 minutes, until hot and bubbling around the edges.
- Serve warm.
Notes
Substitutions
Frozen whole-kernel corn may be used in place of fresh corn. Use about 40 ounces, thawed and drained.
Half-and-half may be substituted for heavy cream for a slightly lighter sauce, although the finished dish will be less rich.
Salted butter can be used; reduce the added kosher salt and season to taste.
For less sweetness, reduce the sugar to 2 to 4 tablespoons.
Serving Suggestions and Pairings
Serve creamed corn with roasted turkey, baked ham, fried chicken, pork chops, barbecue, or grilled steak. It also works well alongside mashed potatoes, green beans, dressing, or other holiday side dishes.
Storage
Cool leftovers completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a small splash of cream or milk if the sauce becomes too thick.
Freezing
Creamed corn can be frozen, although the dairy-based sauce may separate slightly after thawing. Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring well to bring the sauce back together.
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