Rudy’s Creamed Corn

I haven’t been home, or to Rudy’s, in a while. So the other week, when a friend tweeted about trying Rudy’s on her road trip, I realized I had to try to find a recipe and add it to our barbecue menu for the weekend. We were having about 30 people over, and I just knew it would be a big hit. I made what I thought would be enough for 50 people. Yeah… there was none left by the end of the party. I really wanted leftovers for a change, too. The interweb is great for things like this. I managed to find a “light” version on RecipeZaar, and then just fattened that bad boy up (I wanted to be as authentic as possible for my first attempt). I don’t know what more I can say about this. It’s an inspired side dish, and it’s good alongside barbecue or a roast dinner (as the English like to say). I nearly cried when I tasted it straight out of the crock-pot. A little bit of Rudy’s, right there in my kitchen. You’ve really got to try it to believe me. If you’re feeling especially inspired, you could get fresh ears of corn from the farmer’s market, and strip them of the kernals, instead of using frozen corn.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours.

Step 2

If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours.

Step 3

Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.

Step 4

All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.