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Rudy’s Creamed Corn (Copycat Recipe)

Published on 01/04/2024 by Umamiology
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The Creamed Corn at Rudy’s Country Store & Bar-B-Q is a step above the rest. Extra creamy, rich – with just the right hint of sweetness, it’s unlike any creamed corn you’ve ever had. And this recipe is the closest you’ll come to that original Rudy’s creamed corn recipe.

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In my 14+ years of living in Texas, I must have gone to Rudy’s Country Store & Bar-B-Q almost a thousand times. It’s one of the most iconic barbecue joints in the state.

Rudy's Storefront
Rudy’s Country Store & Bar-B-Q

Not only do they have amazing barbecue meats and sauces, but their breakfast tacos are unbelievably mouth watering & delicious. But out of everything I’ve tasted at Rudy’s, my favorite has always been their creamed corn. (Fun fact: It’s written as “cream corn” on their menu).

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What is Creamed Corn?

Creamed corn or cream corn is an incredibly tasty side (or dessert, depending on who you ask) that features corn kernels sitting in a thick and creamy sauce with a slightly sweet taste.

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Rudy’s cream corn has been made famous because they’ve seemingly perfected this recipe. Their cream corn hits all the right attributes that make this dish simply amazing, because it’s warm, hearty, with notes of roasted corn and sweet custard.

Because I miss that iconic, sweet cream corn taste so much, I’ve done my best to replicate it in my home kitchen. And in my opinion, this copy-cat recipe is the closest I’ve come to recreating that original Rudy’s cream corn flavor.

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The Ingredients for Creamed Corn

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The Equipment Needed

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.

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

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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.

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Add the 3 cans of corn to the sauce pan with the roux and follow it up with 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.

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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!

Umamiology-Rudys-Creamed-Corn-FeaturedShot4

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

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Rudy’s Creamed Corn Recipe (Copycat)

5 from 140 votes
The Creamed Corn at Rudy's Country Store & Bar-B-Q is a step above the rest. Extra creamy, rich – with just the right hint of sweetness, it's unlike any creamed corn you've ever had. And this recipe is the closest you'll come to that original Rudy's creamed corn.
Author: Umamiology
Servings: 6
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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Ingredients 

Instructions 

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: 1210kcalCarbohydrates: 176gProtein: 24gFat: 50gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 125mgSodium: 526mgPotassium: 703mgFiber: 14gSugar: 11gVitamin A: 2039IUVitamin C: 0.5mgCalcium: 398mgIron: 16mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is Creamed Corn?

Creamed corn or cream corn is an incredibly tasty side (or dessert, depending on who you ask) that features corn kernels sitting in a thick and creamy sauce with a slightly sweet taste.

What thickens creamed corn?

The key to a thickened creamed corn recipe is the roux made from sautéing butter and flour.

What is Rudy’s Bar-B-Q?

Rudy’s Bar-B-Q is an amazing barbecue chain in Texas that serves pit smoked meats and savory sauces. One of their most famous offerings is their Rudy’s Country Store & Bar-B-Q Cream Corn because it’s quite possibly the most delicious creamed corn dish ever created.

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