Copycat Texas Roadhouse Corn (Easy 10-Minute Recipe)
This Copycat Texas Roadhouse Corn is sweet, buttery, creamy and loaded with black pepper just like the restaurant version. The secret ingredient isn’t just extra butter, it’s the simple cream slurry Texas Roadhouse uses to transform frozen corn into one of their most popular side dishes.
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Recipe at a Glance
Texas Roadhouse Corn
Why you’ll love it: Sweet, buttery corn made with the same creamy slurry Texas Roadhouse uses.
Total time: About 10 minutes
Difficulty: Easy
Best for: Side dish, steak night, baked potato bar
🔍 COPYCAT SECRETS UNCOVERED!
Don’t miss these tips to be sure your corn is identical to Texas Roadhouse:
- The sweet taste is all about the slurry! I have the inside scoop from a former employee – unlike most restaurants that simply add butter to frozen corn, Texas Roadhouse starts with a simple cream slurry. As the corn cooks, the butter, cream and sugar coat every kernel, creating that glossy finish and slightly sweet flavor everyone remembers.
- What’s in it? Half and half, butter, sugar and black pepper! Buttery corn perfection with a slight bite is done!
- Tips for the Best Texas Roadhouse Corn
- Don’t overcook the corn.
- Use coarse pepper instead of fine.
- Frozen corn actually works better than canned.
- Fresh sweet corn is amazing during summer.
Texas Roadhouse Corn Ingredients
The extras really give that tender corn the sweet flavor! Go for frozen corn or fresh sweet corn for this beloved side dish!
- Frozen corn – Frozen sweet corn is the closest match to what Texas Roadhouse uses. No need to thaw it first.
- Can I use FRESH corn? Absolutely! Fresh sweet corn works beautifully during the summer. Cut the kernels from 5 to 6 ears of corn and follow the recipe exactly as written.
- Salted butter – Salted butter adds richness while helping create the creamy coating on every kernel.
- Half and half – you could use heavy cream as well – or milk if it’s really all you have
- White sugar
- Coarse ground black pepper – they serve it with a hefty amount of pepper!
- Coarse sea salt
How to Make Copycat Texas Roadhouse Corn
When I was a kid (and still today) – there’s nothing I love more than a baked potato with butter and corn! This Texas Roadhouse buttered corn recipe is a perfect pairing to top the signature Texas Roadhouse Baked Potatoes (p.s. it’s no ordinary baked tater) and a ribeye steak with Roadhouse Steak Seasoning or BBQ Ribs.
- MELT butter over medium heat in a sauce pan. Add half and half and sugar. Whisk together.
- ADD in frozen corn and stir to coat it in the melted butter. Cook for about 5-7 minutes until the corn is heated through.
- STIR in salt and black pepper.
- SERVE – Once everything is well mixed and heated, remove from the heat and serve immediately. Sprinkle with parsley to get fancy!
Supplies Used
- Whisk – you gotta have a good whisk in the kitchen and I like these silicone whisks
- Sauce Pan – I’m pretty loyal to my HexClad because they are so great! Cook evenly and easy cleanup!
How to Store, Reheat & Make Ahead
- Store leftovers in an airtight storage container in the fridge for up to 5 days
- Reheat in microwave for 45-60 seconds
- When you’re ready to serve, reheat gently in the microwave or on the stovetop with a splash of half and half if needed to bring back the creamy texture.
- This corn freezes well also. Use airtight container and freeze up to a month.
More Texas Roadhouse Recipes
More Steakhouse Side Dish Recipes
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Texas Roadhouse Corn
Ingredients
- 16 oz frozen corn
- 4 tbsp butter
- 2 tbsp half and half
- 1 tbsp sugar
- 1 1/2 tsp ground black pepper
- 1 tsp coarse sea salt
Instructions
- In a medium saucepan, melt the butter over medium heat. Add half and half and sugar. Whisk together.4 tbsp butter, 2 tbsp half and half, 1 tbsp sugar
- Add in frozen corn and stir to coat it in the melted butter. Cook for about 5-7 minutes until the corn is heated through.16 oz frozen corn
- Stir in salt and black pepper.1 1/2 tsp ground black pepper, 1 tsp coarse sea salt
- Once everything is well mixed and heated, remove from the heat and serve immediately. This dish is best enjoyed fresh and warm.
