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Texas Roadhouse Buttered Corn Recipe

Texas Roadhouse Buttered Corn Recipe

Emma Johnson
This Texas Roadhouse Buttered Corn Recipe uses frozen sweet corn, butter, cream cheese, and cream for a rich and cozy side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 210 kcal

Equipment

  • Large skillet or saute pan
  • Medium pot (optional if warming corn separately)
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Serving spoon
  • Stove

Ingredients
  

  • 2 bags 12 oz each frozen sweet corn
  • 4 tablespoons unsalted butter
  • 2 oz cream cheese softened
  • 2 tablespoons heavy cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water
  • Optional: chopped parsley for serving

Instructions
 

Step 1: Melt the Butter

  • Place a large skillet over medium-low heat. Add the butter and let it melt slowly.
  • You don’t want the butter browning too much here. A little bubbling is fine, but if it starts smelling nutty or darkening fast, turn the heat down.
  • The first time I made this, I rushed it with high heat and the butter separated weirdly once I added the corn.

Step 2: Add the Frozen Corn

  • Pour the frozen corn straight into the skillet. No need to thaw it first.
  • Stir everything together so the corn gets coated in butter. At first, the pan will look dry because the frozen corn cools the butter down.
  • Keep stirring for about 4 to 5 minutes as the corn heats through.
  • You’ll notice steam starting to rise and the kernels becoming brighter yellow.

Step 3: Add Cream Cheese and Cream

  • Add the softened cream cheese in small pieces.
  • Pour in the heavy cream and tablespoon of water.
  • Stir gently while the cream cheese melts. This part takes a few minutes, and the sauce might look lumpy at first. Just keep stirring.
  • Eventually, everything smooths out into a buttery coating around the corn.

Step 4: Season the Corn

  • Sprinkle in the sugar, salt, and black pepper.
  • Mix well so the seasonings spread evenly.
  • Taste a spoonful carefully because it’ll be hot. If you like sweeter corn, you can add another teaspoon of sugar, but I’d start small.
  • I noticed restaurant-style corn usually tastes lightly sweet, not candy sweet.

Step 5: Simmer Gently

  • Lower the heat and let the corn cook for another 5 minutes.
  • Stir every minute or so.
  • The sauce should look glossy and lightly cling to the kernels. If it gets too thick, add a splash of water or milk.
  • The smell at this point is really buttery with a little sweetness.

Step 6: Serve Warm

  • Turn off the heat and let the corn sit for about 2 minutes before serving.
  • That tiny resting time actually helps the sauce settle onto the corn better.
  • Spoon into a serving bowl and top with chopped parsley if you want a little color.

Notes

  • Use sweet corn instead of regular yellow corn if possible.
  • Cut the cream cheese into cubes before adding it.
  • A nonstick skillet makes cleanup easier.
  • Add a tiny pinch of smoked paprika if you want a subtle smoky flavor.
  • If serving for a holiday dinner, double the recipe because this disappears fast.
  • Leftovers actually taste pretty good the next day.
  • What worked better for me was using unsalted butter so I could control the salt myself.
Keyword Texas Roadhouse Buttered Corn Recipe