- 4 ears of corn (shucked) - fresh is best, but you can also use frozen or canned corn in a pinch.
- ½ cup unsalted butter - the secret to that rich and creamy flavor.
- ½ cup heavy cream – gives the corn a luxurious, silky texture.
- 1 teaspoon salt- enhances the natural sweetness of the corn.
- ¼ teaspoon black pepper- for a little warmth and balance.
- 2 tablespoons fresh parsley, chopped- adds freshness and color.
Required Kitchen Tools
When I make my Texas Roadhouse corn at home, I find that having the right tools makes cooking smoother and stress-free. Here’s what I use:
- Large Pot or Saucepan – Perfect for cooking the corn with butter and cream until it’s tender and flavorful.
- Wooden Spoon or Silicone Spatula – To stir the corn often so it doesn’t stick to the bottom of the pot.
- Measuring Cups & Spoons – Accuracy matters when balancing butter, cream, and seasoning.
- Sharp Knife – If using fresh corn on the cob, you’ll need this to slice the kernels off cleanly.
- Serving Bowl – A nice dish to showcase this buttery, golden corn at the table.
- With these basic tools, you’re all set to recreate that famous Texas Roadhouse side at home.
