Prep 15 mins
Cook 2 hrs
A sweet tasty temptation to anyones tongue. Delicious. This recipe has been reduced in fat and calories from the original.
- 16 ounces frozen whole kernel corn
- 6 ounces fat free cream cheese
- 1⁄2 cup heavy whipping cream
- 8 tablespoons Splenda sugar substitute
- 1⁄4 teaspoon black pepper
- 1⁄8 cup unsalted butter
- Spread corn over bottom of a crockpot or slowcooker.
- Top with cream cheese, cubed into pieces.
- Mix remaining ingredients together and pour over corn.
- Cover and cook on high heat for 2-3 hours till creamy. Stir occasionally as it cooks.
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.