Stubb's Kicked Up Bar-B-Q Creamed Corn

This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
  • 9



  • 3 tablespoon butter or olive oil
  • 1 medium onion, diced
  • 3 cloves minced garlic
  • 2 16-ounce packages of frozen sweet corn
  • 2 cup heavy cream (or half and half)
  • 4 teaspoon cornstarch mixed with 2 water
  • 1 cup Stubb's Spicy Bar-B-Q Sauce, or more or less to your taste (substitute Sweet Heat Bar-B-Q Sauce if you'd prefer)
  • Salt and pepper to taste
  • Fresh, chopped parsley or cilantro for garnish


  • Heat a large sauce pan over medium heat and add in the butter or oil. When it's hot, add in the onions and let cook, stirring occasionally, for about 5 minutes or until the onions begin to soften. Stir in the corn (frozen or thawed) and garlic, and let cook until the corn is thawed and soft.

  • Stir in the cream and raise the heat to medium-high. Stir together the cornstarch and water in a small bowl, making sure no lumps remain. When the corn mixture comes to a heavy simmer, stir in the cornstarch mixture. When the corn starts to thicken, lower the heat to medium-low and stir in the barbecue sauce. Let it simmer for 2-3 minutes, then remove from heat and season to taste with salt and pepper. Serve warm garnished with chopped parsley or cilantro. Note: Can be made ahead and reheated.

Nutrition information (per Serving)