Rudy's Creamed Corn

This Rudy’s creamed corn recipe is rich, creamy, and unbelievably easy to make — and honestly, it tastes even better than the version from the restaurant. Tender sweet corn is simmered in a simple, yet flavorful cream sauce that's made with basic ingredients like butter, cream cheese, and heavy cream. It delivers all the flavor and texture you love from Rudy’s Country Store and Bar-B-Q, but made fresh in your own kitchen. I love a good restaurant copycat recipe I can serve for the holidays — like my Fat Daddy's Cornbread and Texas Roadhouse Green Beans — and like those, this creamed corn is the perfect addition to Thanksgiving dinner or other holiday feasts. 

Why This Rudy's Creamed Corn Is The Best

I love going out to eat, but I love it even more when I can make what I would get out at home. Especially when it's quicker than actually driving to the restaurant! This copycat Rudy’s creamed corn checks every box: it’s easy, comforting, and irresistibly creamy. The sauce coats every kernel in buttery goodness, and the combination of heavy cream and cream cheese makes it rich without being too heavy.

It comes together in one pot in about 30 minutes, and once you mix everything together, the stove does the rest. The result is smooth, silky corn that tastes like it’s been slow-cooked all day. It’s a simple, foolproof recipe that even beginner cooks can nail on the first try — and it’s so good, you’ll never go back to canned creamed corn again.

I also love how versatile it is. It’s fancy enough for a Thanksgiving side dish but simple enough to make on a random Tuesday night. My family requests it year-round, and it’s totally kid-approved — even picky eaters devour it! Pair it with my pumpkin casserole or a plate of BBQ chicken, and you’ll have a meal everyone will remember.

Why You'll Love This Creamed Corn Recipe

• This is a one-skillet recipe with easy cooking and clean-up. The ingredients are combined in one cast iron skillet and cooked low and slow until they're combined and bursting with flavor. 
• It keeps well for leftovers. The corn actually tastes really good as leftovers, so you can make a double batch and enjoy the leftovers with dinner all week long.
• Simple, pantry-friendly ingredients. I can almost guarantee you have everything you need to make this recipe at home already! If not, a quick trip to any store is well worth it.

Ingredients

• 4 Cups Corn: I used frozen whole sweet corn kernels. Canned corn or frozen corn works here.
• 1 Cup Softened cream cheese: to make a rich and creamy sauce.
• ⅓ Cup Heavy cream: to give the sauce some more creaminess.
• ¼ Cup Butter: adds extra flavor to the corn.
• 2 Tbsp. Sugar: for a little sweetness that gives this dish an incredible flavor.
• Salt and pepper: enhance the flavors of everything.
• Fresh parsley: for an optional garnish.

How To Make Rudys Creamed Corn

Step 1: Combine the Ingredients

Heat a cast-iron skillet over medium-high heat and add the corn, cream cheese, heavy cream, butter, sugar, salt, and pepper to it. Give all of the ingreidents a few mixes.

Step 2: Cook the Corn

Cook everything over low-medium heat for 30 minutes. You'll want to stir frequently as the ingredients first start to heat up until they fully combine. Then you can leave it to cook.

Step 3: Serve

As soon as it's cooked, serve the creamed corn hot with fresh parsley on top, alongside anything you want. Enjoy!

My Expert Tips To Make The Best Creamed Corn Recipe

• Use whole kernel sweet corn for the best flavor. For that authentic Rudy’s creamed corn taste, use whole kernel sweet corn. Sweet corn has a natural sugary flavor that pairs perfectly with the rich, creamy sauce. If you can find it, go for frozen sweet corn—it tastes fresher and keeps its tender texture after simmering. You can even use fresh corn off the cob when it’s in season for an extra pop of sweetness and crunch.
• Start with room temperature cream cheese. Let your cream cheese soften at room temperature before adding it to the skillet. This helps it melt smoothly into the cream and butter without leaving small lumps. Room temperature cream cheese blends seamlessly into the sauce, creating that silky, velvety texture this copycat creamed corn is known for. If you forget to soften it, microwave it for 10–15 seconds before adding it to the pan.
• Simmer low and slow for perfect creaminess. The secret to creamy, luxurious homemade creamed corn is patience. Once everything is combined, lower the heat and let it simmer gently for about 30 minutes. Stir occasionally to prevent sticking or scorching, but avoid boiling—it can cause the sauce to separate. The longer it simmers, the thicker, smoother, and more flavorful the sauce becomes.
• Add a cheesy twist. For an even richer flavor, stir in ¼ cup of freshly grated Parmesan cheese before serving. It adds a subtle nuttiness that complements the sweetness of the corn and cream. You can also sprinkle a little Parmesan on top for serving—perfect if you like your creamed corn extra cheesy.
• Adjust the sweetness and seasoning to your taste. This creamed corn has a subtle sweetness, but you can adjust it to fit your preference. Add an extra teaspoon of sugar for more sweetness or a pinch of cayenne pepper for a mild kick. Taste as you go—cream-based dishes always benefit from small tweaks in salt, sugar, and spice to balance flavors, so experiment and find out what you like best.
• Serve it warm and silky. Creamed corn thickens as it cools, so serve it warm and fresh from the skillet for the best texture. If you’re not serving it right away, keep it warm by placing the entire skillet (cast iron works best) in the oven at 200°F until ready to serve. The low temperature keeps the sauce smooth and the corn tender without overcooking.
• Garnish for extra flavor and presentation. A sprinkle of fresh parsley, chives, or green onions just before serving brightens up the dish and adds a pop of color. It’s an easy touch that makes your copycat Rudy’s creamed corn look as good as it tastes.

How To Store and Reheat Creamed Corn

• In the fridge: If you have leftovers, transfer them to an airtight container and store them in the fridge for up to 5 days.
• In the freezer: If you don't think you'll eat the leftovers within a few days, you can store them in the freezer for about 6 months. I like to keep the corn in a freezer-safe container, but a freezer-safe bag works too.
• Reheating: I've found the best way to reheat the leftovers is just in a skillet again. Warm everything over medium heat with a splash of milk or cream for a few minutes, stirring frequently. If you only want to heat a single serving, you can microwave it in 20-second increments until it reaches your desired temperature. 

Rudy's Creamed Corn FAQS

Do I need to use a cast iron skillet?

A cast iron skillet is great for even heat distribution and a rich, slightly caramelized flavor, but it’s not required. You can use any large nonstick or stainless-steel pan that you have on hand. Just make sure to grease it lightly with butter or nonstick spray before adding the ingredients, and stir more frequently to prevent the corn from sticking to the bottom. If you prefer baking the dish instead of simmering, you can transfer the mixture to a casserole dish and bake it at 350°F (175°C) for about 25–30 minutes until creamy and bubbling.

Can I use canned or fresh corn instead of frozen?

Yes! While frozen sweet corn delivers a tender, consistent texture similar to Rudy’s, you can easily swap in fresh corn kernels or drained canned corn. If using fresh corn, cut it straight from the cob and simmer for an extra 5–10 minutes to soften. For canned corn, make sure to drain it well to avoid a watery sauce. No matter which type you use, the result will still be rich, creamy, and flavorful.

Can I make Rudy’s creamed corn ahead of time?

Definitely, this creamed corn recipe reheats well, making it perfect for holidays or gatherings. Cook it as directed, let it cool completely, and then refrigerate it in an airtight container for up to 3 days. When ready to serve, reheat gently on low heat on the stove, stirring often. If it thickens too much, add a splash of cream or milk to bring it back to the perfect consistency.

Can I add anything else to the corn?

Absolutely! This recipe is easy to customize, so feel free to change it up. For a spicy kick, add diced jalapeños, red pepper flakes, or even a pinch of cayenne pepper. You can mix them in while it simmers or sprinkle them on top just before serving. For extra flavor, stir in smoked paprika, garlic powder, or chopped green onions at the end of cooking. If you want to make it cheesy, mix in a handful of shredded cheddar, parmesan, or Monterey Jack cheese.

How can I make this creamed corn thicker?

If your creamed corn turns out thinner than you’d like, simmer it uncovered for a few extra minutes to let the sauce reduce and thicken. You can also stir in 1 tablespoon of grated Parmesan cheese or a slurry made from 1 teaspoon cornstarch and 1 tablespoon cold water to thicken it quickly without changing the flavor.

What can I serve with Rudy’s creamed corn?

This creamed corn side dish pairs best with all kinds of comfort food and BBQ favorites. Serve it alongside chicken and dressing, hamburger macaroni soup, Mexican meatloaf, or chicken and mashed potatoes for a classic Southern-style dinner. It’s also an excellent addition to holiday meals like Thanksgiving or Christmas, especially when paired with roast turkey, glazed ham, or smoked brisket.

More Thanksgiving-Ready Recipes To Try

• Ruth Chris creamed spinach
• Ruth Chris sweet potato casserole
• Longhorn Steakhouse brussel sprouts
• Pioneer Woman stuffing
• Sausage green bean potato casserole
• Corn ribs