Rudy's Creamed Corn

I was just at the Rudy's in San Antonio TX, ate there 3 times to be exact. I would go with the recipe on blue bonnett & brownies, I made it as soon as I got back to PA. Here are the ingredients: <br/><br/>4 lbs. frozen sweet corn<br/>2 8 oz blocks cream cheese, diced into 1 inch squares<br/>1 stick (4 oz) of salted butter<br/>3/4 cup heavy whipping cream<br/>4 tablespoons of sugar<br/>1 teaspoon black pepper<br/>1/2 teaspoon salt<br/><br/>I did half of what the recipe called for threw it in a crock pot talk about delicious!!!

This tasted JUST like it - i doubled the recipe and ended up finishing it in a pot b/c my 2 year old unplugged my crock!! :) I think rudy's is a little sweet and this was too - but i mean it tasted EXACTLY like it - OH and BIG CHANGE - I used sugar not splenda. Thanks!!! (2 T of sugar - someone asked ;)

I made this out of curiosity as, I already have a version of mine created by trial and error. I do live in San Antonio and have eaten Rudy's corn many times. Originally loved it and then decided it was too sweet for me and the texture of the corn was not desirable. I don't use a lot of sugar nor the amount of cream cheese and only cook for 20-25 minutes. The sweetness and the cream cheese is a matter of taste but, I strongly think the texture of the corn is nicer when not cooking so long.

My wife and I visited Rudys. They have the best BBQ in Texas. And, the sides, especially the creamed corn was to die for. However, after making this recipe we had way too much Splenda aftertaste. Neither of us remember that from the restaurant. 8 Tbls is a lot, maybe you need to cut down. I doubt it would be as sweet with plain sugar.

I have had Rudy's many times and this is as close as it gets. My daughter lives in San Antonio, the home or Rudy's and she said it was not quite soft enough. So we took the leftovers, added a can of cream style corn, a little extra fat free cream and cooked another hour or so and we both agreed that that was all it needed. wonderful job.