Bill’s Cream Corn

I have cooked this Corn recipe for about three years now. It is a great side dish for any barbecued foods of anything you cook on the grill. We served this corn recipe along with last month’s recipe for potatoes to more than 800 people who came by our booth at the Houston Rodeo Cook Off. I want you to give this simple recipe a try.

I am going to give you the recipe for ½ size aluminum-serving pan.

What you will need:

  • 1 – ½ size aluminum-serving pan – this will serve about 25 folks
  • 1 – gallon size can of whole kernel corn (or 2 pounds of frozen whole kernel corn)
  • 2 – 8 oz bars of cream cheese
  • 4 oz of margarine or butter
  • ¼ cup of picante sauce (or a small can of Rotel tomatoes)
  • 1/8 cup of Texas BBQ Rub
  • 1 cup of shredded cheese (I prefer Colby jack shredded)
  • A dash of paprika for color on the cheese topping

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If you are using frozen corn take the corn out of the freezer and let it thaw. If you are using the gallon size can of whole kernel corn, open the can and drain off the juices in the can.

Spread the corn out is out in the pan.

Take the cream cheese and the butter (or margarine) and in a small saucepan melt the two together over low heat. Be careful. Stir this mixture as it can burn easily. Once it is all melted and blended together add the Texas BBQ Rub and the picante sauce and stir these two ingredients into the mixture.

Take the melted mixture of cream cheese, butter, Rub, and picante sauce and pour over the corn. Mix into the corn till it is evenly distributed over the corn. Smooth the corn out in the pan and top with your shredded cheese.

Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit. Sprinkle with paprika to give it color.

Take out of the oven or pit and remove the cover and serve hot.

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