Last December, for the first time in my life, I had creamed corn from Rudy’s in Colorado Springs. We were at a “Cowboy Christmas” and the food had been catered by them. Their bar-be-que meat was reallly good (I especially liked the turkey), and the other side dishes they had were good, but their creamed corn was the best I have ever had! It was phenomenal!
Well, I had forgetten how good that corn was until last night. We went to a company event for Cripple Creek Ace Hardware, where Jack works, and we the meal was (mostly) from Rudy’s. Along with the meat and other side dishes, there was creamed corn. Honestly, I could eat bowls of that creamed corn! It’s very creamy, the kernels of corn are extra tasty, and everyone I know who’s tried it has loved it. It’s honestly heavenly! With that being said, I decided to look online and see if I could find a recipe for it. There are quite a few different ones and they’re all slightly different, but this seems to be the best “average” of the ingredients. I’ve added a few substitutions that you can use if you want to make it slightly healthier. Here it is:
Rudy's Creamed Corn
1 (8) ounce package of cream cheese (use light cream cheese for a healthier version)
1 cup heavy whipping cream (you can use slightly less if you would like and make up the difference with milk)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons sugar (I would substitute Stevia or another “non-sugar” product)
5 cups frozen or fresh corn
Mix everything except the corn together in a crock pot. Heat on high until the cream cheese and butter are melted. Mix well and then add corn. Cook for about 4 hours on low. Enjoy!