This recipe for Rudy's creamed corn is so easy, and it tastes even better than the restaurant. The tender corn is coated in a super rich and creamy sauce, making a delicious side dish that's fit for any meal!
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My Take On Rudy's Creamed Corn
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!
Well, this Rudy's creamed corn recipe checks all the boxes. It comes together in about 30 minutes, and basically, the entire recipe is hands-off cooking.
Not to mention, this homemade creamed corn recipe is crazy delicious! The cream sauce is rich and decadent, giving the corn the most delicious flavor and texture. I think it's even better than what you'd get from Rudy's Country Store and Bar-B-Q!
Since it's so easy and tasty, it makes the perfect Thanksgiving side dish! It's totally kid-approved, too, so it'll be a hit with the whole family. Serve it with this pumpkin casserole, and you'll have a Thanksgiving dinner your family won't soon forget.
Why You'll Love This Recipe
One skillet meal. 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. The corn actually tastes really good leftovers, so you can make a double batch and enjoy the leftovers with dinner all week long.
Made with basic 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.
- Corn- I used frozen corn, but canned corn works really well too.
- Softened cream cheese- to make a rich and creamy sauce.
- Heavy cream- to give the sauce some more creaminess.
- Butter- adds extra flavor to the corn.
- Sugar- for a little sweetness that gives this dish an incredible flavor.
- Salt and pepper- enhance the flavors of everything.
- Parsley- for an optional garnish.
How To Make Rudys Creamed Corn
Step 1: Combine. 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. 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 Pro Tips To Make The Best Recipe
- Use whole kernel sweet corn for an even sweeter flavor.
- Make sure your cream cheese is at room temperature so it melts and mixes easier.
- Serve with parmesan cheese on top if you want a cheesier flavor.
- If you don't plan on serving immediately, put the skillet right in the oven and keep it warm at 200°F.
How I Recommend Storing and Reheating Leftovers
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.
Frequently Asked Questions
Do I need to use a cast iron skillet?
No, you can really use any large pan that you have on hand. You'll want to grease it with some nonstick cooking spray before adding all of the ingreidents, and will need to stir more frequently while everything cooks.
Can I add anything else to the corn?
Yes, a delicious addition is some red pepper flakes or jalapenos if you want to add some spiciness. You can mix the jalapenos in with everything as it cooks or top the finished dish with red pepper flakes.
What can I serve with this recipe?
More Recipes To Try Next
- Ruth Chris creamed spinach
- Ruth Chris sweet potato casserole
- Longhorn Steakhouse brussel sprouts
- Pioneer Woman stuffing
- Sausage green bean potato casserole
- 4 cups frozen corn
- 1 cup softened cream cheese
- ⅓ cup heavy cream
- ¼ cup butter
- 2 tbsp. sugar
- salt and pepper
- fresh parsley to serve
- Heat a cast iron skillet to medium-high heat and add the frozen corn, cream cheese, heavy cream, butter, sugar, salt, and pepper.
- Mix all the ingredients well to combine as they start to warm up.
- Cook at low-medium heat for 30 minutes.
- Serve warm with fresh parsley on top.
Store any leftovers in an airtight container in the fridge for 5 days or freezer for 6 months. Reheat in a skillet over medium heat, stirring for a few minutes.
Serving Size:½ cup
Amount Per Serving: Calories: 247Total Fat: 18.6gSaturated Fat: 11.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 54mgSodium: 140mgCarbohydrates: 18.4gFiber: 2.1gSugar: 5.6gProtein: 4.9g