In preparation for 4th of July, I’m excited to share one of my favorite side dishes of all time – Rudy’s BBQ‘s famous creamed corn!
I just love it when you can re-make a restaurant’s famous recipe because you can eat it whenever you want – this is one copycat recipe that my entire family had been anticipating forever.
Rudy’s was literally a gas station and grocery established in 1929; then 60 years later in 1989, it became a gas station, grocery, and BBQ place. Rudy’s has now expanded to several states, but the original store is in San Antonio (thus, it’s automatically the best!). Although their slogan is “The Worst BBQ in Texas,” it’s the best BBQ place anywhere… mostly because of their creamed corn. I could eat gallons of their corn.
B has a radar for Rudy’s. While I was driving on the way to Fredericksburg
, B suddenly woke up from his car nap, somehow knowing Rudy’s was in the vicinity, and begged me to take him there for some BBQ and corn.
I adapted from several different recipes since I couldn’t find one that I liked, and lightened it up. No entire stick of butter or full on heavy cream needed – I used mostly half-and-half, which was still creamy enough for us. Rudy’s corn is sweet, so the sugar is a must (no need to add salt), and I gave a pinch of Rudy’s rub for garnish.
Rudy’s BBQ Creamed Corn
1 pint half-and-half (or heavy cream, if you want it richer)
4 to 6 ounces cream cheese
16 ounces frozen corn kernels
3-4 tablespoons sugar, to taste
black pepper, to taste
BBQ rub, for garnish
In a pot over medium heat stir half and half/heavy cream and cream cheese together until smooth and creamy (I recommend 50% half-and-half and heavy cream).
Defrost corn using a microwave then stir kernels into the cream. Add sugar and spices, if using, and adjust to desired taste. Serve warm with fresh cracked black pepper.