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

Scale

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)

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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