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Golden Texas Roadhouse buttered corn with melting butter in a floral gold-rim bowl
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Texas Roadhouse Buttered Corn (Tested)

Sweet, buttery, creamy copycat Texas Roadhouse corn, made in one pan and tested three ways for guaranteed restaurant-close results.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 220kcal

Ingredients

For the corn:

  • 32 oz frozen corn kernels (about 6 cups)
  • 1/2 cup unsalted butter
  • 2 –3 tablespoons granulated sugar
  • 1/4 cup heavy cream
  • 2 oz cream cheese, softened (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Instructions

  • Melt the butter in a medium saucepan over medium heat. Once fully melted, whisk in the sugar until completely dissolved.
  • Pour in the frozen corn directly from the bag and stir to coat every kernel in the butter-sugar mixture.
  • Cover the pan, reduce heat to medium-low, and simmer for 8–10 minutes, stirring once or twice, until the corn is heated through and tender with a slight bite.
  • Remove the pan from the heat. Stir in the heavy cream and cream cheese (if using) until fully melted and glossy.
  • Season with kosher salt and black pepper to taste, adjusting at the end.
  • Serve immediately while hot. If holding before serving, keep covered over the lowest heat setting.

Notes

  • **Corn type:** Frozen corn gave the most consistent, least watery result in testing. Canned corn works in a pinch but releases more liquid — see the Controlled Test in the post for details.
  • **Make-ahead:** This texas roadhouse corn recipe can be made up to 2 days ahead and reheated gently with a splash of extra cream.
  • **Freezing:** Freezes well for up to 2 months in an airtight container; texture softens slightly on thawing.
  • **Scaling:** Doubles or triples with no change to cook time — just use a larger, wider pan.
  • **Dairy-free swap:** Use plant-based butter and full-fat coconut cream in place of the dairy versions; skip the cream cheese.
  • **Fresh corn version:** If using corn cut from the cob, expect close to double the simmer time and reduce sugar slightly, since fresh corn is naturally sweeter.
  • **Salt timing:** Season at the very end, off heat — salting too early can make the corn taste flatter than expected.
  • **Reheating tip:** A splash of milk or cream when reheating brings the sauce back to its original glossy texture.
  • **Pan size:** Use a pan wide enough that the corn isn't piled more than 2 inches deep, or it will steam unevenly.
  • **Serving suggestion:** This buttered corn, Texas Roadhouse style, pairs especially well with grilled steak, pulled pork, or cornbread.