If you’re looking for a comforting, creamy side that’s absolutely bursting with fresh corn goodness, you’ve got to try this Creamed Corn Grits Recipe. It’s one of those recipes I discovered when I wanted to elevate classic grits without losing their cozy soul. The way the sweet corn melts right into the creamy grits—oh, it’s pure magic! Stick around, because I’m going to share all my tips and tricks so you nail this every single time.
Why You’ll Love This Recipe
- Fresh Corn Flavor: Using fresh ears really makes the dish shine with natural sweetness and vibrancy.
- Creamy, Comforting Texture: The blend of cream cheese, butter, and heavy cream creates rich, luscious grits you’ll want to spoon up all day.
- Versatile Side Dish: It pairs beautifully with everything from brunch eggs to dinner meats, so it’s your kitchen’s new best friend.
- Easy to Customize: Once you master the base, you can add your own twist with herbs, spices, or cheese.
Ingredients You’ll Need
Every ingredient in this creamed corn grits recipe plays a part in creating that perfect balance of creamy, sweet, and savory. I always recommend fresh corn when it’s in season, and quality stone-ground grits–trust me, it makes a world of difference!
- Fresh Corn Ears: You want sweet, fresh ears for those juicy kernels and that milky liquid which adds incredible flavor.
- Whole Milk: Adds extra creaminess and richness alongside the butter and cream.
- Kosher Salt: Essential for bringing out all the natural flavors without overpowering.
- Granulated Sugar: Just a touch to highlight the sweetness of the corn.
- Black Pepper: Adds a faint, warming bite that balances the creaminess.
- Stone-Ground Grits: Go for stone-ground because they absorb flavors better and have a nicer texture than quick-cooking.
- Cream Cheese: This surprise ingredient melts in for a silky smooth texture.
- Scallions: The different parts add crunch and visual appeal; I love how the dark greens brighten the dish at the end.
- Unsalted Butter: Used twice—both for cooking the corn and finishing the dish, for max buttery richness.
- Heavy Whipping Cream: Helps make the corn velvety and tender without watering down the flavor.
Variations
One of the things I really enjoy about this creamed corn grits recipe is how easy it is to adjust depending on what you have on hand or your mood. Don’t hesitate to make it your own!
- Cheesy Twist: I once stirred in sharp cheddar cheese before serving, and my family went crazy for the extra tang and depth.
- Spicy Kick: Add a pinch of cayenne or some finely diced jalapeño when cooking the corn for a little heat.
- Dairy-Free Version: Swap butter, cream, and cream cheese for coconut cream and a plant-based butter substitute—it’s surprisingly delicious.
- Herb Boost: Fresh thyme or chives stirred in at the end brighten things up beautifully.
How to Make Creamed Corn Grits Recipe
Step 1: Prep Your Fresh Corn and Simmer the Base
Start by cutting the kernels off your fresh ears of corn—this is where the magic begins. Don’t toss the cobs just yet! I learned this trick the first time trying this recipe: scraping the cobs with a spoon extracts that milky liquid, which adds so much natural sweetness to the dish. Add those cobs and that liquid to your saucepan with whole milk and water, then bring it just to a boil. Cover and let it steep for 10 minutes—it’s basically making a fresh corn-infused broth that lifts the grits to the next level. After that, remove and discard the cobs.
Step 2: Cook the Grits Slowly and Stir Often
Once your corn-milk broth is ready, stir in salt, sugar, and black pepper. Bring this mixture back up to a simmer and whisk in the stone-ground grits gently. Now, this step requires patience—turn the heat low and let it simmer slowly. I usually whisk every few minutes to keep the grits from sticking or forming lumps. If it gets too thick before the grits are tender, add a little hot water to loosen it up. This process takes about 20 to 25 minutes, but the soft, creamy result is absolutely worth it.
Step 3: Cook the Corn Kernels with Butter and Cream
While the grits do their thing, melt butter in a skillet over medium-high heat until it’s foamy—this means your pan is ready for the corn. Toss in those fresh corn kernels with heavy whipping cream, and cook gently, stirring often until the corn is tender but still has a slight snap and the cream thickens. This usually takes about 3 minutes. Then add in the white and light green parts of the scallions for a bit of sharp freshness and cook another couple of minutes until everything melds together beautifully.
Step 4: Bring it All Together and Finish
When your grits are tender, stir in the cream cheese until it melts fully—this is what brings that ultra-smooth creaminess I just love. Then gently fold the cooked corn mixture into the hot grits. For the final flourish, drizzle the melted butter on top and sprinkle with the dark green parts of the scallions. It adds a vibrant color and a subtle bite to balance the rich grits. And just like that, you’re ready to serve!
Pro Tips for Making Creamed Corn Grits Recipe
- Use Fresh Corn for Best Flavor: I’ve tried canned corn in a pinch, but nothing beats the sweet, fresh burst from kernels you cut yourself.
- Stir Often for Creamy Grits: Believe me, skipping on stirring leads to lumps—keep that whisk moving for a velvety texture.
- Don’t Rush the Simmer: Slow cooking lets the grits absorb flavor and reach perfect tenderness without feeling grainy.
- Save the Scallion Greens: Adding them at the end adds a fresh, herbal finish that lifts the whole dish.
How to Serve Creamed Corn Grits Recipe
Garnishes
I love topping my creamed corn grits with a sprinkle of freshly chopped parsley or chives for color and a little brightness. Sometimes, I like to crumble a bit of crispy bacon or sprinkle sharp cheddar cheese on top, especially when serving as a hearty breakfast side—it just adds that extra wow factor you’re going to want.
Side Dishes
This recipe pairs beautifully with everything from grilled chicken or pork chops to an easy fried or poached egg for brunch. I’ve even served it alongside sautéed greens or a fresh tomato salad for a lighter meal. The comforting creaminess really complements any protein or fresh vegetable.
Creative Ways to Present
For special occasions, I’ve spooned this creamed corn grits recipe into individual ramekins and topped them with a sprinkle of smoked paprika and a drizzle of honey butter—guests loved the touch of elegance! You can also pipe the grits onto plates with a spoon and add roasted corn kernels on top for texture and flair. Presentation can be simple but still beautiful.
Make Ahead and Storage
Storing Leftovers
I keep any leftover creamed corn grits in an airtight container in the fridge for up to 3 days. The grits thicken as they cool, so you may need to add a splash of milk or water when reheating to bring back that creamy consistency.
Freezing
Freezing is possible, but I don’t recommend it if you want to keep the best texture. When thawed, the grits can separate or become grainy. If you do freeze, store in small portions and stir in cream or milk when reheating to help smooth things out.
Reheating
Reheat leftovers gently on the stove over low heat, stirring often with a splash of milk or cream to loosen the grits. It also reheats well in the microwave—just add a little liquid, cover loosely, and heat in short bursts, stirring in between.
FAQs
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Can I use frozen or canned corn instead of fresh for this Creamed Corn Grits Recipe?
While fresh corn is ideal for its sweetness and texture, you can use frozen or canned corn in a pinch. Just be sure to drain canned corn well, and for frozen, thaw and drain excess water. The flavor won’t be quite as bright, but the dish will still be delicious.
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What type of grits should I use for the best creamed corn grits?
Stone-ground grits are my top recommendation because they have a superior texture and absorb all the creamy flavors beautifully. Instant or quick grits cook faster but can be mushier and less flavorful.
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How do I prevent the grits from getting too thick or lumpy?
The trick is patience and frequent whisking. Keep the heat low once you add the grits, and stir every few minutes. If the mixture thickens before the grits are tender, add small amounts of hot water to maintain the right consistency.
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Can I make this recipe dairy-free?
Yes! Use plant-based milk like almond or oat milk, and substitute butter and cream cheese for vegan alternatives. Coconut cream works well in place of heavy cream for that rich texture.
Final Thoughts
This Creamed Corn Grits Recipe holds a special place in my kitchen because it’s simple, comforting, and a fabulous way to showcase fresh corn in a wholly new way. I hope you’ll try making it soon and enjoy that creamy, dreamy texture just as much as I do. It’s the kind of dish you’ll want to make again and again, whether for a casual meal or a special occasion with friends and family.
Print
Creamed Corn Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
Creamed-Corn Grits is a rich and comforting Southern side dish made with fresh corn kernels, stone-ground grits, cream cheese, and a touch of butter and whipping cream. The dish combines the natural sweetness of corn with the creamy texture of well-cooked grits, enhanced by the mild flavor of scallions. Perfect for brunch or dinner, these grits offer a satisfying and flavorful twist to a classic staple.
Ingredients
Corn and Liquid Base
- 4 ears fresh corn, shucked
- 2 cups whole milk
- 2 cups water
Seasonings and Grains
- 1.5 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 0.5 teaspoon black pepper
- 1 cup stone-ground grits
Dairy and Fats
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, softened
- 3 tablespoons heavy whipping cream
- 1 tablespoon melted unsalted butter
Vegetables
- 3 scallions (white and light green parts separated from dark green parts)
Instructions
- Prepare Corn and Broth: Cut the kernels from the corn cobs and set them aside. Using a spoon or the back of a knife, scrape the cobs to release the milky liquid. Place the scraped cobs and milky liquid, whole milk, and 2 cups of water in a large saucepan. Bring to a boil over medium-high heat, then remove from heat. Cover and let stand for 10 minutes to infuse flavor. Afterward, remove and discard the cobs.
- Cook Grits: Stir kosher salt, sugar, and black pepper into the milk mixture. Return to medium-high heat until it simmers. Whisk in the grits thoroughly. Reduce the heat to low and gently simmer, whisking occasionally, until the grits become tender and thick, approximately 20 to 25 minutes. Stir more frequently as it thickens and add a splash of hot water if needed to maintain the right consistency. Remove from heat and stir in the cream cheese until completely melted. Cover to keep warm and set aside.
- Cook Corn Kernel Mixture: Thinly slice scallions, separating white and light green parts from the dark green. In a large skillet over medium-high heat, melt the softened butter until it foams. Add the reserved corn kernels and heavy whipping cream. Cook while slowly stirring until the corn is tender-crisp and the liquid begins to thicken, about 3 minutes. Stir in the white and light green scallion parts and continue cooking, stirring often until the corn mixture is creamy and tender, approximately 2 minutes.
- Combine and Serve: Stir the cooked corn kernel mixture into the hot grits until well combined. Drizzle with the melted butter and sprinkle the dish with the dark green scallion parts for a fresh finish. Serve immediately while warm.
Notes
- The addition of old-fashioned creamed sweet corn to grits adds natural sweetness and creaminess, making it an ideal side dish for meals ranging from brunch to dinner.
- If stone-ground grits are unavailable, use other coarse ground grits but expect slight texture differences.
- Adjust seasoning to taste, especially salt and pepper, as cheese and butter add richness.
- For a spicier version, add a pinch of cayenne pepper or hot sauce when cooking the corn mixture.
- Grits thicken as they cool; stir in hot water if reheating to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
