Rudy's Creamed Corn Recipe (Copycat)

• servings: 6 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

2 cups Heavy Whipping Cream

1 cup Milk

1 teaspoon Sweetened Condensed Milk

3 tablespoons Sugar

1/2 teaspoon Salt

1/2 teaspoons Black Pepper

3 tablespoons All-Purpose Flour

6 tablespoons Butter (unsalted)

45 oz Corn (3 cans)

Directions

Create The Roux For Your Creamed Corn

For truly Texas-style, Rudy's Creamed Corn, you have to do a long cook in a sauce pan or a smoker. While I love to make every excuse to turn on my smoker - for simplicity sake, I'm doing this recipe with my sauce pan.

Pro Tip: Many recipes out there for creamed corn utilize a crockpot. This is fine, but I prefer the stove top or smoker method. This allows me to cook out the moisture from the creamed corn so that it becomes perfectly thick and hearty - just like Rudy's cream corn. If you use a crockpot, the moisture doesn't escape as much and your creamed corn doesn't get a chance to reduce.

Start by melting your butter in your saucepan - on low heat.

As soon as the butter has melted, add in your flour and sauté for about 3-4 minutes to make a roux. It should stay a pale yellow color. Remove from heat immediately when the roux starts to turn slightly brown (do not over cook the roux).

Combine All Ingredients For Your Creamed Corn

Then, open your 3 cans of corn using an automatic can opener like the Kitchen Mama Auto Can Opener which can open all of your cans hand-free (also leaves a smooth rim on the lids).

Drain and squeeze as much of the liquid out of the canned corn as possible. The less moisture there is, the less of a chance your creamed corn becomes watery.

Add the 3 cans of corn to the sauce pan with the roux - followed by the heavy whipping cream, milk, sweetened condensed milk, sugar, salt and black pepper.

Pro Tip: Many Rudy's Creamed Corn copy cat recipes use cream cheese in the mixture. In my opinion, cream cheese doesn't belong in authentic Texas-style creamed corn. (I'm pretty sure the real Rudy's Bar-B-Q cream corn doesn't have any in it.) Cream cheese imparts a thick, slightly tangy taste that doesn't quite belong in creamed corn, which is why we don't use it in this recipe.

Afterwards, give it a good initial stir and increase the heat to bring it to a boil on the stove.

Once it starts to boil, turn the heat down to low and let it stew for 45 minutes, stirring every 4-5 minutes.

Pro Tip: Leave the sauce pan uncovered for the entire cook time. This will give your creamed corn a chance to thicken and reach that same rich and hearty consistency that Rudy's Bar-B-Q cream corn has.

After 45 minutes of stewing, the corn should be soft enough. Your creamed corn dish is finished!

Try it out and let me know how it compares to the famous Rudy's Bar-B-Q cream corn!

Pro Tip: Creamed corn goes really well with Texas-Style Smoked Brisket! Give that recipe a try.

Nutrition

• Calories: 1210 kcal
• Total Fat: 50 g
• Saturated Fat: 27 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Cholesterol: 125 mg
• Sodium: 526 mg
• Total Carbohydrate: 176 g
• Dietary Fiber: 14 g
• Total Sugars: 11 g
• Protein: 24 g