As soon as I saw this recipe over at Bluebonnets & Brownies I knew I had to make this for Randal. Every time we eat at Rudy's BBQ he orders the creamed corn, and always comments that he wished we could make it at home. The end result was very close to Rudy's corn, but Randal thought it was a little bland, but he always wants his food spicy. The original recipe uses 4 lbs of corn, but I halved the recipe because we really didn't need 4 lbs of creamed corn!
2 lbs frozen sweet corn 8 oz cream cheese 1/2 stick of unsalted butter 1/2 cup heavy cream 2 tablespoons of sugar 1/2 teaspoon black pepper 1/4 teaspoon salt
Place everything into a slow cooker and heat on low for four hours.
I'm an English girl from Kent who has been living in the States since 2002 and became an American citizen in September 2010.
I am very happily married to my wonderful husband Randal, and have been for 12 years now. We live in Texas with our adorable Pomeranians, Abbey and Ella.