On vacation last spring, DH and I went to Rudy’s for barbecue. We got a sampler of all kinds of delicious things and a side of creamed corn. My only other experience with cream corn was when my mother was “stocking up” in the 70’s and accidentally got a case of canned cream corn – nasty!. Rudy’s cream corn was absolutely delicious and I could have eaten it at every meal for the entire week – to hell with the meat – bring on the corn.
Ingredients
- 5 ears fresh sweet corn
- 8 oz cream cheese, cut into squares
- 1/2 C cream
- 1/4 C butter
- 1/2 t pepper
- 1/4 t salt
Directions
- Shuck the corn and cut the kernels off. Use a butter knife to scrape the ‘milk’ from the cobs.
- Combine ingredients in the bowl of a crock pot and cook on low for 4 hours.
1. Remove kernels from cob
2. Scrape the Cobs
3. Combine the ingredients
4. Transfer to a slow cooker
Beavercreek Backyard Farm 