A mainstay at any Texas BBQ is sweet cream corn. Now before you go running off screaming, this recipe is for authentic Texas Style Sweet Cream Corn – notice I wrote “Cream” not creamed. Canned creamed corn is just that – corn kernels that appears to have been mashed into oblivion and taste like it too. Trust me; it took me a bit of doing to try this as I have a real aversion to canned creamed corn. But this recipe is as far removed from the canned variation as “yes” is from “no”. Not only will you change your mind about this fantastic dish, you’ll wonder why you ever considered eating corn any other way!

Texas Style Sweet Cream Corn

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Ingredients:

2 lbs of frozen corn kernels*
1 – 8oz. package of cream cheese (cubed)
½ cup heavy cream
1 stick of butter (sliced into 10 – 12 sections)
1 to 3 tbls. Sugar (depending upon desired sweetness)**
Salt and pepper to taste

Directions:

1. Place all the ingredients in a large pot.

2. Place the pot on the stove top and set to low.

3. Cover the pot and allow the ingredients to meld together.

4. Stir every 15 minutes or so.

5. Allow the mixture to slow cook for at least 3 hours or more***.

*Use corn on the cob instead as a special twist – follow the directions exactly the same but replace frozen corn kernels with frozen corn on the cob.

**1 tablespoon of sugar makes the dish barely sweet; 2 tablespoons make it mildly sweet; and 3 tablespoons make it candyish.

***The longer the dish cooks, the thicker it becomes. Do Not Add any additional liquids to make it soupy as this is not creamed corn.

And there you have it – easy to make, mouthwatering to eat! Enjoy!

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