Recently, I tried creamed corn in a can, hoping to find this same delicious taste. WRONG. Creamed corn from a can is weird and not at all similar to Rudy's so I decided I had to make it on my own.
Luckily, a few other bloggers have done the work for me and I was just able to bask in their talent.
This creamed corn is made in the crock pot by cooking on low for 4 hours. If you are in a hurry, like I was and can't wait 4 full hours, you can cook it on the stove part of the time or the entire time for about an hour. But let me warn you that you will lose that deeper richer taste that comes from letting the flavors meld properly in the crock pot.
Serve this alongside some beef brisket or just with your favorite burgers on the grill, it is delicious. Even my 2 year old niece when given the choice between a plate full of delicious foods, kept asking for more of this yummy corn....of course I can't imagine what would make it taste so good! [Definitely not the cream cheese, whipping cream, butter, or sugar :)]
Go ahead and splurge a few calories and try this, you won't be sorry!
Rudy's Creamed Corn
recipe slightly adapted from Bluebonnets and Brownies
Makes 8 servings
2 pounds frozen sweet corn
1 8 ounce block of cream cheese, cut into small squares
1/2 cup whipping cream
1/2 stick (1/4 cup) salted butter (if you use unsalted, simply add more salt)
2 tablespoons sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
(additional water or milk)
Combine ingredients in the crock pot. Cook on low for 4 hours. Don't add any more salt than called for as you don't want it to be over salty.
If you don't have four hours to wait, combine ingredients in a saucepan on the stove and bring to a boil, then reduce heat and let simmer at least 30 minutes, adding more water or milk if necessary to keep some of the "sauciness." (Just be warned this version won't be nearly as authentic or rich in flavor but it will work in a bind!)