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Texas Roadhouse Corn Recipe

Texas Roadhouse Corn Recipe
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This copycat Texas Roadhouse corn recipe delivers the same creamy, buttery, and slightly sweet flavor as the restaurant favorite. Made with frozen corn, cream cheese, and a touch of sugar, it comes together in one skillet in under 20 minutes. The sauce is luscious and coats each kernel perfectly.

Ingredients

Scale
  • 1 lb frozen yellow corn (about 3 cups), thawed and drained
  • 4 oz (half an 8-oz block) cream cheese, softened and cut into 1/2-inch cubes
  • 2 tbsp unsalted butter
  • 1/4 cup whole milk
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Thaw the frozen corn by placing it in a fine-mesh strainer and rinsing with cool water for 1-2 minutes, shaking occasionally to remove ice crystals. Let drain thoroughly; excess water can thin the sauce. Pat dry with paper towels if needed.
  2. Cut the cream cheese into small cubes while still cool but slightly softened. If it’s cold from the fridge, microwave on high for 10-15 seconds to soften slightly—do not melt. Cubes should be about 1/2-inch to ensure even melting.
  3. Place a large nonstick skillet or heavy-bottomed saucepan over medium heat. Add the unsalted butter and let it melt completely, tilting the pan to coat the bottom. When the butter foams and then subsides, it is ready. Do not let it brown.
  4. Add the drained corn to the skillet in a single layer. Cook, stirring occasionally with a wooden spoon or silicone spatula, for 3-4 minutes until the corn is heated through and starts to develop a slight golden color on a few kernels. The sizzle should be gentle, not aggressive.
  5. Reduce the heat to medium-low. Add the cubed cream cheese, whole milk, granulated sugar, kosher salt, and black pepper. Stir continuously in a circular motion to help the cream cheese melt evenly into the milk and corn.
  6. Continue stirring over medium-low heat for about 5-7 minutes. The sauce will transition from a thin, milky consistency to a thick, creamy coating. You should see the sauce visibly thicken and cling to the corn. If the sauce seems too thick, add an extra tablespoon of milk; if too thin, cook 1-2 minutes longer.
  7. Taste the corn and adjust seasoning with additional salt or pepper. The final corn should be sweet, savory, and rich, with a creamy sauce that is not watery. Avoid oversalting as the cream cheese and butter already add saltiness.
  8. Remove the skillet from the heat and let the corn rest for 2 minutes. The sauce will continue to thicken during this time. Serve immediately while hot. For a traditional Texas Roadhouse presentation, spoon into a small cast-iron skillet or ramekin and garnish with a pat of butter if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a skillet over medium-low heat and add a splash of milk to restore creamy consistency; stir until heated through, about 3-5 minutes. Alternatively, microwave in 30-second intervals, stirring between each, until hot. Freezing is not recommended as the dairy sauce may separate upon thawing.

Nutrition

Keywords: Texas Roadhouse corn, copycat Texas Roadhouse corn, creamy corn side dish, Southern corn recipe, frozen corn recipe, buttery corn, easy side dish, restaurant style corn, quick corn recipe, summer side dish

Find it online: https://copycatkitchenco.com/texas-roadhouse-corn/