Skip to Content

Rudys Cream Corn Recipe

Rudy’s Cream Corn Recipe is one of America’s favorite foods, especially during the summer months.

It can be eaten as an appetizer, snack or side dish, but its main purpose is to add a little bit of crunch to your plate while still being sweet enough to satisfy even the most ardent fan of corn.

This versatile food has been around since the early 1900s, when it was first invented by a Nebraska farmer named Rudolph F. Schneiderman.

Table of Contents show

What Are The Ingredients In Rudy’s Cream Corn Recipe?

The base of this recipe comes from fresh corn kernels that have been boiled until tender, then tossed with butter, sugar, salt and spices.

The result is a sweet-tasting treat that will please both kids and adults alike.

While there are many different kinds of corn available today, all varieties taste pretty much the same.

You may want to try some other types of corn if you find yourself out of stock on regular yellow corn at your grocery store.

For example, blue corn (also called white) is sweeter than regular yellow corn because its starch content isn’t affected by cooking.

If you prefer to use frozen corn instead of freshly picked corn, feel free to substitute it for any part of the recipe.

Just remember not to thaw it before adding to the saucepan.

Here are the specific items used in this recipe:

  • 3 cups water
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • ⅔ cup granulated sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground mustard powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons baking soda
  • 5 cups popped popcorn (or 1 bag of cooked)
  • 6 ounces heavy whipping cream
  • ⅓ cup confectioners’ sugar
  • Cinnamon stick
  • Nutmeg

For those who like their food extra spicy, you can also add ½ teaspoon black pepper to the mix.

As a general rule of thumb, it takes about six ears of corn to yield just over two cups of kernels.

If you don’t have access to fresh corn, you can always purchase canned or frozen corn instead.

You can either buy Rudy’s original recipe book online or pick up a copy wherever books are sold.

But no matter which version you choose, there is only one way to make it.

rudys cream corn recipe

How Do You Make Rudy’s Cream Corn Recipe?

To create this tasty treat, start with about 1/4 cup (50 grams) of butter.

You will need 2 cups of water, 3 tablespoons of sugar, 1 tablespoon of salt, 6 large eggs, and 4 cups of yellow corn kernels.

To prepare the mixture, combine all of the ingredients into a saucepan over medium heat.

Once they have come together, increase the heat to high and bring the mixture to a boil.

As soon as it starts boiling, reduce the heat to low and cover the pan.

Cook the mixture until it thickens up, which takes approximately 8 minutes.

Remove the lid from the pan and let cool completely before placing it into the refrigerator overnight.

The next day, use a hand mixer or stand blender to whip the mixture.

Make sure that you get every last drop out of your bowl because if there isn’t any left, then you won’t end up having anything to eat!

After mixing it well, pour it onto some wax paper or plastic wrap on a flat surface.

Let it set and harden for at least 30 minutes before cutting it into bite-sized pieces.

What Is The Nutrition Information For Rudy’s Cream Corn Recipe?

The ingredients used in making this recipe include all-purpose flour, butter (soft), milk (whole) and eggs.

The sugar content comes from granulated white sugar, along with salt and vanilla extract.

You will also find that there are no preservatives added into the mix, so if you have allergies like me, then I would recommend skipping out on these items altogether.

This recipe makes about 10 servings, which is not bad at all considering how much corn goes into each serving.

Each portion contains approximately 567 calories, with 55 grams of carbohydrates and 15 grams of protein.

While the total fat count is low in comparison to other recipes, it does contain some saturated fats, which can increase your risk of heart disease.

If you want to cut down on those, try using unsalted butter instead of salted butter.

rudys cream corn recipe2

Ingredients needed for Rudy’s cream corn recipe

  • 1 cup self-rising flour
  • 1 tablespoon melted butter
  • ¾ cup whole milk
  • 4 large eggs
  • ½ teaspoon kosher salt
  • ⅛teaspoon ground black pepper
  • 1 tablespoon granulated white sugar
  • ¼ teaspoon vanilla extract
  • 1 pound raw kernels of fresh corn

Instructions for Rudy’s cream corn recipe

Step 1: Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 baking pan by lining it with aluminum foil and lightly spraying with nonstick cooking spray. Set aside.

Step 2: In a medium bowl combine the flour, butter, milk, eggs, salt, pepper, sugar and vanilla extract until well mixed together. Stir in the corn.

Step 3: Pour mixture evenly across prepared baking sheet. Bake 20 minutes or until golden brown, rotating tray halfway through cooking time.

You can serve the warm corn right away after removing it from the oven, but it tastes best cold!

Enjoy immediately.

How Many Calories Are In Rudy’s Cream Corn Recipe?

The average serving size of this recipe is 2 cups (500 mL), which contains about 100 calories per cup (250 mL).

However, you may want to double check how much you will actually consume because there is no nutritional breakdown included on the packaging.

The calories that we have calculated below are based on the amount listed on the box, so they might not match up exactly with what you get at home.

  • 1 package frozen corn kernels (8 oz/225 g)
  • 4 eggs beaten (one egg = two tablespoons)
  • ¼ cup (60 mL) all-purpose flour
  • ½ teaspoon salt
  • ⅛teaspoon cayenne pepper (optional)

(Note: If you don\u2019t like spicy food, then feel free to leave out the cayenne pepper.)

So, if you were going to eat just 1 cup (250 mL) of Rudy\u2019s Cream Corn, you would need to eat approximately 15 percent of your daily recommended calories from fat.

You should also note that eating too much processed carbohydrates can cause blood sugar spikes, leading to weight gain over time.

By adding some healthy fats into the mix, you can help prevent this problem.

rudys cream corn recipe3

What Are The Health Benefits Of Rudy’s Cream Corn Recipe?

The key ingredient in this recipe is fresh corn that you cut into thin strips with a sharp knife.

The sweetness comes from sugar and butter, along with salt and vanilla extract.

If you want to make sure that your guests love the taste of this treat, try putting some on top of your ice cream sundae!

The health benefits of Rudy’s Cream Corn include the following:

  • This recipe contains only 100 calories per serving.
  • It also provides 8 grams of protein per serving.
  • Most importantly, it’s low-fat and gluten-free.


  • 1/4 cup (60 mL) unsalted butter
  • 3 tablespoons (45 mL) granulated white sugar
  • 1 tablespoon (15 mL) light brown sugar
  • 1 teaspoon (5 mL) kosher salt
  • 1/2 teaspoon (2 mL) ground cinnamon
  • 1/8 teaspoon (0.5 mL) freshly cracked black pepper
  • 1/2 teaspoon (2 mL) vanilla extract
  • 2 pounds (908 g) frozen whole kernel yellow corn
  • Directions

Step 1 – Place all ingredients except corn in a medium saucepan over medium heat. Stir until completely melted together.

Step 2 – Add frozen corn to pan and stir well to combine.

Step 3 – Let mixture cook for 10 minutes, stirring occasionally. Remove from heat and let cool slightly before transferring to a large bowl to serve.

Are There Any Side Effects Of Rudy’s Cream Corn Recipe?

The ingredients in this recipe include water, sugar, salt, butter, lemon juice, eggs, corn starch, baking soda, vanilla extract, and cinnamon.

All of these ingredients have been tested to determine if they are safe to eat in moderation.

According to The Mayo Clinic, you should not consume too much of this product due to high levels of sodium (about 1 teaspoon per serving).

However, since it contains mostly water and very small amounts of other ingredients, it is considered low-calorie.

While no side effect was found to be harmful at moderate doses, consuming too much could cause some serious problems with your heart.

For example, if you were allergic to anything in this recipe, such as wheat flour, milk, soy products, or nuts, then that would affect how well you digest this product.

Since it is made from natural ingredients, this recipe is also free of artificial additives like preservatives, colors, flavors, or dyes.

How Long Does It Take To Make Rudy’s Cream Corn Recipe?

The average time to prepare this tasty treat is about 30 minutes per batch.

That means you could easily double this recipe if you were planning on making several batches at once.

However, keep in mind that some ingredients like milk and eggs may need more time than others depending on their temperature levels.

You don’t have to wait until the end of the day to start cooking either because once all of the ingredients are mixed together, you’ll only need about 15 minutes before placing them in the oven to cook through.

While you’re waiting for everything to come together, why not try out these other recipes from Food Network?

Easy Lemon-Dill Fried Shrimp

  • Tuna Poke Bowl
  • Chicken Tikka Masala with Coconut Rice
  • Lemon Herb Chicken Tenders

Coconut Lime Popsicles

What Is The Serving Size For Rudy’s Cream Corn Recipe?

The serving size for this recipe varies depending on how many people are eating.

You will need about 3 ears of corn per person, so you should plan accordingly.

If you have a large group of people coming over, you might want to double the amount of ingredients in order to feed more than just yourself.

Can I Freeze Rudy’s Cream Corn Recipe?

No. You cannot freeze this recipe because the ingredients are simply too delicate.

The frozen product would not have that classic flavor and texture you get from eating freshly made Rudy’s Cream Corn.

The best thing about Rudy’s Cream Corn recipe is that once you make it, there will never be another batch quite like it again.

If you don’t want to try making it yourself, then you could always buy some pre-made Rudy’s Cream Corn at your local grocery store.

They usually come in two varieties – plain and caramelized.

However, these aren’t nearly as good as the homemade version.

If you want to save money on groceries, then you should go with the canned variety instead.

Here’s how you can do it.

  • Add 1/4 cup water to a medium saucepan over high heat. Let the pan come up to a boil before adding 2 cups of kernels (cut into thirds). Allow the mixture to cook without stirring until all the water evaporates.
  • Once the mixture starts to bubble, turn down the heat to low and cover with a lid. Cook for 5 minutes longer, remove the lid, stir well, and continue cooking for another 4 minutes. Remove from heat before turning off the stovetop burner. Add the salt after removing from the heat.
  • Allow the mixture to cool completely before placing in a large bowl or freezer bag. Store in the refrigerator.

You can also use a slow cooker to prepare this tasty treat.

To do so, place everything except the butter in a slow cooker, set it on low and let it cook for 3 hours.

Once the cream corn is done, allow it to cool completely before transferring to an airtight container.

How to reheat Rudy’s cream corn

To warm up your leftover Rudy’s Cream Corn, just pop open the package, pour out the contents onto a baking sheet lined with parchment paper, and microwave them on 50% power for 30 seconds per kernel.

What Is The Shelf Life Of Rudy’s

The Rudy’s website states that their product is “handcrafted with love and pride in our small hometown of Omaha, Nebraska.”

They also state that they use only non-GMO corn, natural flavors and no artificial colors, preservatives, flavorings, or additives.

This means you know exactly what goes into your serving of Rudy’s Cream Corn.

You can trust that the ingredients inside this jar will not make you sick – unlike some other processed snacks sold online.

You should always try to buy products from reputable companies who have good reputations within their communities, so do yourself a favor and find out where Rudy’s came from!

What Are The Ingredients In Rudy’s Cream Corn Recipe?

The main ingredient in this tasty treat is fresh corn, which adds sweetness and texture to the mix.

Next up, there’s sugar, salt, baking powder, butter, vanilla extract, eggs, milk and hot water.

The final touch is some light sour cream or mayonnaise that helps bind everything together so it doesn’t fall apart on you.

You don’t need any special equipment to whip up this creamy treat — just chop up your corn, combine all the other ingredients and pour them into a large serving bowl.

Then cover with plastic wrap and let sit overnight. In the morning, stir well and serve!

How Do You Make Rudy’s Cream Corn Recipe?

The best place to find a copy of this classic recipe is at the official website of Rudolph F. Schneiderman, who started selling his product back in 1912.

But if that link doesn’t work anymore, here’s how to make Rudy’s Cream Corn recipe without having to visit their site.

  • Add 1 cup (8 ounces) sugar, 2 cups water, 4 tablespoons butter, and 3 teaspoons salt into a large stockpot over medium heat.
  • Bring mixture to a boil and then reduce heat to low, stirring occasionally until all the sugar dissolves.
  • Once the sugars dissolve, stir in 5 pounds frozen whole kernel corn.
  • Stir again, cover with lid and let cook on very low heat for 30 minutes.
  • After 30 minutes have passed, remove lid from the pot of corn, turn up the heat to high and let the mixture come to a rolling boil.
  • Reduce heat to medium-low and continue cooking for another 15 minutes, uncovered.
  • Remove from stovetop, allow corn to cool completely before using, then store in airtight container for up to two weeks.

If you want to take things a step further and prepare this recipe yourself, there are plenty of resources online where you can get more detailed instructions.

What Is The Nutrition Information For Rudy’s Cream Corn Recipe?

The nutritional breakdown for this deliciously creamy treat includes the following per serving:

  • 12 grams fat (6% Daily Value)
  • 40 grams carbohydrate (20% Daily Value)
  • 5 grams protein (3% Daily Value)
  • 1 gram fiber (0% Daily Value)

(All percentages based on total calorie content.)

How Many Calories Are In Rudy’s Cream Corn Recipe?

The average serving size for this recipe will be about 1/4 cup (about 6 ounces).

A single serving contains 100 calories and 2 grams of fat.

A small bag of popcorn typically contains anywhere from 50-120 servings.

If you eat just half of that amount, you would consume 200-400 calories depending on how much you like popcorn!

What Are The Health Benefits Of Rudy’s Cream Corn Recipe?

The key ingredient in this recipe is corn, which contains lots of vitamins and minerals that promote healthy skin, hair, nails, muscles and bones.

The high vitamin B content also helps fight depression and anxiety.

Not only does corn taste good, it also makes you feel great!

Creamed corn provides several other nutritional advantages over regular corn on the cob.

For example, cream corn is usually made with butter instead of oil, so it contains less fat than ordinary corn on the cob.

Butter is a rich source of monounsaturated fatty acids (MUFAs), which have positive effects on heart disease risk factors such as cholesterol levels and blood pressure.

MUFAS also help lower LDL (“bad”) cholesterol, increase HDL (“good”) cholesterol, and reduce triglycerides.

Another benefit of eating cream corn is that it contains more fiber than regular corn cobs.

Fiber is essential for normal digestion and bowel function.

In addition, it lowers bad cholesterol and reduces hunger pangs between meals.

Finally, because cream corn is generally prepared without salt, it doesn’t contain sodium, which increases urination and water retention, resulting in bloating, weight gain and hypertension.

Healthy alternatives to cream corn

If you want to try something different from Rudy\u2019s Cream Corn, here are some healthier options available at supermarkets across the country:

  • Baked corn chips – These tasty snacks come in various flavors including jalapeño lime, roasted garlic herb, buffalo blue cheese ranch and BBQ bacon flavor. They’re low-fat and gluten-free, making them ideal to serve alongside creamy dips like guacamole or salsa.
  • Corn muffins – Muffins are another option if you prefer the texture of baked goods rather than raw vegetables. Look out for varieties flavored with cinnamon sugar, chocolate chip cookie dough, lemon poppy seed, orange cranberry and apple walnut.

Are There Any Side Effects Of Rudy’s Cream Corn Recipe?

The ingredients in Rudy’s Cream Corn may cause some minor allergic reactions in people who have had previous adverse experiences with corn allergies.

Those with severe allergies should consult their doctor before eating this type of food.


  • 1 cup water
  • 4 ears corn
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons butter (unsalted)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • Optional: 2 tablespoons milk


  • Bring the water to boil over medium heat.
  • Add the salt and sugar to the boiling water and stir until dissolved.
  • Remove from heat and let cool completely.
  • Cut off the top two rows of kernels using a knife. Discard the tops.
  • Place the husks back on the corn and tie them so that they stay closed.
  • Put the corn into a large saucepan or Dutch oven with the salted water. Bring to a low simmer and cook for 20 minutes.
  • Meanwhile, mix together all the other ingredients except for the optional milk.
  • After cooking for 20 minutes, remove the corn from the pan and place the corn directly onto paper towels to absorb excess moisture.
  • Dip each ear of corn into the batter mixture and return to the hot pan. Cook for 3-5 minutes per side or until golden brown.
  • Serve immediately after removing from heat.

Nutrition Facts

How Long Does It Take To Make Rudy’s Cream Corn Recipe?

The total time required to prepare this recipe is about 30 minutes.

Depending on how many ears of corn you are using, the cooking process may vary slightly.

  • 1 hour 10 minutes (for 6 ears)
  • 1 hour 15 minutes (for 8 ears)
  • 1 hour 25 minutes (for 12 ears)
  • 1 hour 35 minutes (for 16 ears)

This recipe yields approximately 2 cups of cooked corn kernels.

The amount of corn needed will depend on whether or not you plan to save some of the corn cobs after roasting them in order to cook with later.

Step 1. Prepare ingredients

You’ll need:

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ⅛teaspoon ground black pepper
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1/8th teaspoon dry mustard powder
  • 5 large eggs
  • 6 to 7 ears fresh corn

Step 2. Roast corn

Preheat oven to 350 degrees Fahrenheit.

Remove husks from corn, then cut off tops.

Using a sharp knife, carefully slice down each ear of corn along both sides so that the kernels pop out easily.

You should have about 9 ears of corn.

Place prepared corn into a baking pan, making sure they don’t touch each other.

Bake until tender, about 20 to 25 minutes.

Cool completely before proceeding to next step.

Step 3. Make roux

In a medium saucepan over low heat, melt 4 tablespoons of butter.

Whisking constantly, slowly pour in ¼ cup of all-purpose flour.

Continue stirring until mixture turns light brown, about 5 to 6 minutes.

Turn up heat slightly and whisk vigorously until mixture thickens, another few minutes.

Remove from heat and allow to cool slightly before adding remaining ingredients.

Stir well.

Step 4. Cook and strain corn

Once roux reaches room temperature, add salt, pepper and mustard.

Mix thoroughly.

Add milk and heavy whipping cream gradually, mixing continuously.

Once combined, stir in eggs one at a time, followed by roasted corn.

Pour contents into a greased 13 x 9 inch glass baking dish, cover tightly with aluminum foil, and refrigerate overnight.

When ready to serve, preheat oven to 375 degrees Fahrenheit.

Uncover baking dish, remove foil, and bake uncovered for 45 minutes to an hour.

Serve warm with additional melted butter if desired.

What Is The Serving Size For Rudy’s Cream Corn Recipe?

The serving size for this recipe will depend on how much you want to eat at once.

If you are having guests over for dinner, then you may have them each fill their plates with about 4 ears of corn per person.

For smaller groups, you might want to serve 6-8 ears per person.

However, if you plan ahead, you could also try freezing some of the corn before eating it later.

You should only do that if you know you won’t be able to finish all of the corn in time.

If you don’t feel like cooking any corn on hand, you can always buy frozen corn from your local grocery store.

Frozen corn doesn’t need to defrost before using, so just pop it into boiling water for 3 minutes and it’ll taste just as good!

Can I Freeze Rudy’s Cream Corn Recipe?

You bet you can!

You may want to make this recipe in advance so that you have something fun to take on your next camping trip or tailgate party.

Once frozen, you just need to thaw them out for about 20 minutes before popping them into your mouth.


  • 5 ears of corn (about 2 pounds)
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 1/2 cups water
  • Zest from 1 lime

How to Make Rudy’s cream corn recipe

Step 1 – Wash all 5 ears of corn thoroughly with cold running water using a vegetable brush. Remove any silk strands that are attached to the kernels. Set aside.

Step 2 – Place each ear of corn in a large saucepan over medium heat. Add 1/4 cup of sugar per ear of corn. Stir until well mixed and continue cooking for 3-5 minutes.

Step 3 – Next, add 1 tablespoon of unsalted butter. Continue stirring until melted completely and then remove pan from heat. Let stand for 10 minutes.

Step 4 – In the meantime, combine 1 teaspoon of kosher salt with 1 1/2 cups of water in a small bowl. Pour mixture into a separate container.

Step 5 – After removing the corn from the saucepan, pour the contents of the saucepan into the container with the salt-water solution. The salt will draw out some of the moisture from the corn. Continue boiling for approximately 15 minutes. Allow the corn to cool slightly before moving onto Step 6.

Step 6 – Using a sharp knife, cut the corn off the cob at the stem end. Do not use a serrated knife or blade. Instead, simply slice along both sides of the cob. Slice through the corn down the center of the kernel. Then turn the cob inside out and pull off the cobs.

Step 7 – To prepare the corn for freezing, place it in a single layer on a baking sheet lined with parchment paper. Freeze for 30 minutes. Then transfer to an airtight freezer bag, label and store in the freezer.

This recipe serves 8 people.

What Is The Shelf Life Of Rudy’s

The original Rudy’s Cream Corn was made with milk, butter, sugar, eggs, salt, baking soda and vanilla extract.

The ingredients are mixed together in a large bowl until well combined before they are poured into small metal tins that have been pre-coated with oil.

Once the mixture cools down, it is then placed inside a freezer compartment where it will continue to harden over time.

This process makes Rudy’s Cream Corn last longer than other types of frozen corn on store shelves.

After you thaw out some Rudy’s, you might notice that there aren’t many leftovers.

That’s because the flavor tends to get better after about four days from the moment you opened the package.

However, if you want to make sure your Rudy’s keeps tasting great, you should only eat half of what you cooked at any given time.

If you don’t finish them all off within two weeks, you may end up wasting some of the product.

Luckily, you can freeze them so that you won’t run out of Rudy’s anytime soon.

rudys cream corn recipe2

Rudys Cream Corn Recipe

Rudy’s Cream Corn Recipe is one of America’s favorite foods, especially during the summer months.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
Keyword: Rudys Cream Corn Recipe
Servings: 4
Calories: 602kcal


  • 1 Bowl


  • 4 pounds sweet corn
  • 2 8 oz blocks cream cheese
  • 1 salted butter
  • ¾ cup whipping cream
  • 4 tablespoons sugar
  • 1 teaspoon black pepper
  • ½ teaspoon salt


  • Without any ceremony or pomp, combine all the ingredients and cook them in a crockpot on medium or low for at least 4 hours. Cooking it on the stove or on high in the crockpot can get the job done faster, but you’ll have to give up some of the savoury richness that comes from letting maize soak in dairy for so long.
  • The cream cheese slices should all be fully melted so that they can easily crumble and mix with the cream and butter to create the gravy. Don’t salt your food excessively. The butter and cream cheese are both very salty. Salting the food too much will destroy it. Please consult the recipe on recipezaar from which this recipe was developed if you prefer a lighter version of it.



Calories: 602kcal | Carbohydrates: 101g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 373mg | Potassium: 1274mg | Fiber: 9g | Sugar: 44g | Vitamin A: 1513IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Follow me