Friday, January 11, 2013

Rudy's Famous Creamed Corn

I am going to skip the whole "I know it has been forever" and "life has just been CRAZY, I mean ridonkulously busy" and just say:
Today, I have one of the most INSANELY scrumptious dishes I have had in a long, long time.
In Texas, there is a fabulous BBQ place called Rudy's.
In fact, my brother (who is now in Germany) told that whenever someone goes back to the Austin/San Antonio area for training, they have to bring gallons of the BBQ sauce back for the crew.
Since moving to Austin, we have become quite the BBQ connoisseurs.
My hubs has become the brisket MASTER and we can often be found on the weekend next to the smoker making this: Hubs is the bomb-diggity

Truth be told, I still couldn't get Rudy's famous Creamed Corn out of my mind.  So what's a girl to do?  Recreate it of course!
While this recipe seems silly simple, it crack-a-lakin freaking FANTASTIC!  I beg of you to make it  and experience this lusciousness for yourself...and if you are feeling generous, let the fam has some too!

I know this isn't the best camera died, so it is all phone camera right now

Rudy's Famous Creamed Corn
Recipe adapted from:  Blue Bonnets and Brownies

2 lbs. frozen sweet corn
1 (8 oz) blocks cream cheese, diced into 1 inch squares
4 TBSP  salted butter
1/2 cup heavy whipping cream
2 TBSP sugar
1/2 tsp black pepper
pinch of salt

Throw all the ingredients, in any order, into a crockpot and cook on low for at least 4 hours. First time I made this, I made it on the stove top, but  the longer you can let it sit in the dairy hot tub, the sweeter the end result will be.  Allow all the cream cheese to be completely melted and it will easily break down and combine with the cream and butter to make the sauce.
Wait until serving to taste the salt level.  I think it was perfect as written.  Over salting this sweet creamy lusciousness would be a sin.  Yes, a sin I say.