There’s something magical about the creamed corn at Rudy’s Bar-B-Q that keeps customers coming back for more. This rich, velvety side dish perfectly balances sweet corn kernels with a luxurious cream sauce that melts in your mouth. After countless attempts to recreate this beloved recipe, I’ve cracked the code to making restaurant-quality creamed corn at home using just six simple ingredients.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
The secret to Rudy’s creamed corn lies in the combination of heavy cream and cream cheese. The heavy cream provides that rich, indulgent base, while the cream cheese adds body and a subtle tang that prevents the dish from becoming overly sweet. Using frozen corn ensures consistent sweetness and texture year-round, making this a reliable side dish for any season.
Ingredients
- Heavy cream or heavy whipping cream – Creates the rich, luxurious base that makes this dish so indulgent
- Cream cheese – Adds body and tang while helping to stabilize the cream sauce
- Frozen whole kernel corn – Provides consistent sweetness and texture year-round
- Sugar – Enhances the natural sweetness of the corn
- Salt – Balances flavors and brings out the corn’s natural taste
- Black pepper – Adds a subtle warming note to complement the sweetness
How to Make Creamed Corn like Rudy’s BBQ
There are only a few simple steps for making incredible cream corn Rudy’s Bar-B-Q is famous for:
- In a medium-sized pot over medium heat, combine heavy cream and cream cheese.
- Stir whipping cream until well blended and cook until the sauce is smooth and creamy.
- Add corn kernels and stir corn in until it is distributed evenly in the cream mixture.
- Cook until the corn is warmed through.
- Add salt and sugar. Stir and cook for a few minutes, until the sugar is dissolved.
- Serve with fresh cracked black pepper if desired.
Crock-pot Variation
For slow cooker preparation, double the recipe and combine all ingredients in the crockpot. Cook on low for 4 hours, stirring every hour to ensure even heating and prevent sticking.
Tips For Making Homemade Creamed Corn
- Rudy’s Creamed Corn recipe is easy to scale up, and it makes an ideal take-along side dish for parties or potlucks. If you plan on serving a crowd, use a slow cooker set to warm to maintain the correct serving temperature.
- Taste the corn you use before adding sugar. The sweetness level of corn can differ dramatically, so you will want to adjust the amount of sugar you add to the creamed corn. I like to start with a bit of sugar before adding a lot of it. If you prefer to use Splenda, you can add a bit of Splenda to the corn.
- Don’t want to use frozen corn? You can use fresh, each corn cobb yields about 3 to 4 ounces of kernels. So you may need 4 to 6 ears to make this recipe with fresh corn.
Storage & Reheating Instructions for Rudy’s Cream Corn
- Refrigerator Storage: Store in airtight containers for up to 5 days. The cream may separate slightly when chilled, but this is normal.
- Reheating Method: Reheat gently over low to medium heat, stirring frequently. Add a splash of cream or milk if needed to restore consistency.
- Freezing: Can be frozen for up to 3 months in airtight containers. Thaw completely before reheating for best results.
Love corn? Check out these recipes
- Chipotle Corn Salsa
- Fried Mush
- Baked Corn and Cheese
- Corn Casserole
- How to Grill Corn
- Air Fryer Roasted Corn
- Easy Baked Corn Recipe
- Scalloped Corn Recipe
- Corn Chowder
Great BBQ Side Dish Recipes
Be sure to take a look at the best restaurant copycat recipes and easy side dish recipes to make for your family and friends.
Rudy’s Copycat Creamed Corn Recipe
Ingredients
- 1 pint heavy cream
- 4 ounces cream cheese
- 16 ounces corn frozen
- 2 teaspoons sugar
- 1 teaspoon salt
- black pepper
Instructions
- In a medium pot over medium heat, combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and the sauce is smooth and creamy.
- Add corn kernels and stir them in. Heat until the corn is warmed through.
- Add salt and sugar and stir to combine.
- Serve with some fresh cracked black pepper on top if desired.
I can not see recipe posted.
The recipe is back.
The pint of heavy cream was far too much liquid. I even used two 15 ounce cans of corn. I will reduce the cream next time. It does taste good but a waste of cream.
Great recipe Steph. I made a couple of slight changes that really gives it a nice kick. Instead of plain cream cheese, I use a 4oz tub of Philadelphia Chive & Onion cream cheese spread. And for those who are looking out for their sugar intake, I omit the sugar and substitute around 1/2 cup of any store brand of Sweetened Whipped Heavy Cream (grade-a pasteurized) which helps add more creaminess with enough sweetness to blend quite nicely with the cheese!
Way to take the high road, Stephanie!
I am addicted to this site! LOVE your recipes! Thank you! Can’t wait to try this one and your candied jalapenos!
Thank you very much. I hope you enjoyed this recipe.
Here is another that is very close, one package of pioneer country gravy mix, One can of sweetened condensed milk and one can of water, Combine with a 1 lb bag of frozen corn.
It is good stuff, I like to use the peppered gravy for a little more bite.
This would in no way even begin to resemble the cream cheese recipe, however, I do like to eat this gravy on occasion.
I’ve made the copycat recipe many times and it is always very good. Tonight, when I went to make it the usual way, something was wrong with my heavy cream. I thought I was going to have to make a run to the store until I saw Bill’s comment. I had everything on hand, so I made it like he suggested. The family really enjoyed it this way too. Thanks for both recipes!
Stephanie….how do u eat this? With a spoon or drain the liquid from the corn?
With a spoon…you don’t want to drain all of that yummy sweetness!!!
I want to swim in this. Total legit right?
Please make The real Jason’s deli fruit dip!
Will do. Thanks for the suggestion.
This looks wonderful! No more canned cream corn 🙂
Oh, my gosh, I love this stuff. I’m so grateful for the recipe! Thanks for sharing.
I am so happy that you enjoyed this one!
I never heard of Rudy’s up in NJ, but at least I can kind of get a chance to try them through your recipe. This looks so delish!
Im from Texas and have eaten at Rudy’s before but never the corn. Ate the corn thus past week while with my daughter who suggested it. I’m glad she did it was the best part of the meal. I’m now going to have to try cooking it. Thank you
On your video for Bar B Q Beans you didn’t mention what to pre heat your oven at .
I preheated the oven to 350 degrees.
Being from Texas I used to frequent a Bar- B- Q Restaurant by the name of “Joe Allen’s Pit Bar-B-Que. Mr. Allen makes some of the very Best Bar-B-Q that I’ve had the pleasure of eating. His restaurant is located at 301 S 11th St
Abilene, TX 79602.
Thanks for letting me know, I will be on the look out for one of these restaurants. I love great bar-b-q
On your video for Bar B Q beans you didn’t mention what to pre heat your oven to. I can’t wait to make a couple of batches. Allen
Thank for your comment. I preheated the oven to 350 degrees.
Just the other day I had this at Rudy’s but it was quite a bit thicker than normal and what I saw in your video. I want to make it thicker like that. Should I cut the amount of cream and leave the rest as is? Please help.
Sometimes there are variations on recipes between locations, if you feel this sauce is too thick, I would cut back just a bit on the cream. I hope this helps.
Had this at Rudy’s a few years ago…. Until then was never a huge fan of creamed corn… Love their logo. “worst BBQ in Texas”
They were smart to put up that logo. Don’t mess with Texan’s and their Bar-B-Que.
There is nothing better than creamed corn, always makes me think of my Mom and Sunday Barbecues. Thanks for sharing.
I am glad to hear you enjoyed this recipe. My Mom used to make “fried” corn, where you basically just browned frozen corn in butter.
Drool! I went to Rudy’s once, years ago and I still remember how fab it was. In Texas rolling through while driving my car from California to Florida. And I have a weakness for creamed corn. This sounds wonderful.
They make some of the best Bar-B-Q don’t they? I hope you give this creamed corn a try.
Thank you for posting this. I miss Texas and Rudy’s a lot. We moved to the Midwest and this brings back great memories.
I hope you enjoy the creamed corn! I love Rudy’s too, they have some of the best BBQ around.
Wow its a perfect recipe for this summer and I can’t wait to try it. God Bless! private chef in austin