My favorite thing about this dish is that it is made in the Crock-Pot. No watching, no stove-top, no oven space required, no serving dishes taking space in the refrigerator. It took me about two minutes to combine everything and start it cooking. Four hours later, I stirred it and served it. That pretty much makes this the ultimate holiday side dish.
The first bite at the table was followed by, "oh my gosh, what is in this? Wow!" My kids begged for more and the corn was an enormous hit all around. While I have trouble calling this a "vegetable side dish," I don't have a bit of hesitation calling it delicious. This is pure indulgence and it is perfect for a holiday table!
This recipe was originally created as a copycat recipe for the creamed corn at Rudy's BBQ. I've been a fan of Rudy's for years, yet I've never tried their corn. Perhaps I was always distracted by the suitcases filled with their barbecue sauce that I was forever hauling home?
Rudy's Slow-Cooker Creamed Corn
recipe barely adapted from Bluebonnets and Brownies
Yield: 8 servings ~ recipe doubles well for a crowd
32 ounces frozen corn
8 ounces cream cheese, cut into 1" cubes
1/3 cup heavy cream
1/4 cup butter
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, be careful not to over salt
Combine all ingredients in the crock-pot and cook on low for 4 hours *. Stir to combine and make sure the cream cheese has completely melted into the sauce. The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
* I tasted this around the three hour mark and then I couldn't stay out of it. I think I "sampled" it, just to make sure I liked it, at least ten times! It really is that good.
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