Creamed Corn Grits Recipe

If you love comforting, creamy Southern dishes, then you’re in for a real treat with this Creamed Corn Grits Recipe. It’s that magical mash-up of sweet, fresh corn and rich, velvety grits that just screams cozy at the dinner table. I absolutely love how this turns out because it’s simple, flavorful, and brings a fresh twist to traditional grits that will have everyone asking for seconds. Stick with me, and I’ll share everything you need to make this fan-freaking-tastic dish a regular part of your cooking routine!

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Ingredients You’ll Need

The magic in this Creamed Corn Grits Recipe really comes down to the quality of the ingredients — fresh corn is key, and the stone-ground grits bring that perfect texture and nuttiness you want.

• Fresh corn ears: Fresh is best — the natural milky juices add so much flavor and sweetness.
• Whole milk: For richness and creaminess in the grits.
• Kosher salt: Helps enhance all the natural flavors without overpowering.
• Granulated sugar: Balances the savory notes with a touch of sweetness.
• Black pepper: Adds just the right amount of warmth and depth.
• Stone-ground grits: Love these for their texture and slightly nutty taste; avoid quick or instant grits here.
• Cream cheese: Brings a tangy creaminess that melts perfectly into the grits.
• Scallions: Fresh and bright, they add a mild onion flavor and a pop of color.
• Unsalted butter: Both softened and melted versions are used to boost richness and silkiness.
• Heavy whipping cream: Helps make the creamed corn luscious and smooth.

Variations

One of the best parts about this Creamed Corn Grits Recipe is how easy it is to customize. I’ve played around with different versions, and you’ll find that simple tweaks can add a whole new dimension.

• Cheesy Twist: I like stirring in sharp cheddar or Parmesan to amp up the savory notes — it’s a hit with my family every time.
• Spicy Kick: Adding a pinch of cayenne or some chopped jalapeños with the scallions livens things up when you want a little heat.
• Dairy-Free Option: Substitute the milk and cream for coconut milk or any plant-based milk, and use vegan butter and cream cheese alternatives to keep it creamy.
• Herbs and Extras: Fresh thyme or chives stirred in at the end can brighten the dish and add extra layers of flavor.

How to Make Creamed Corn Grits Recipe

Step 1: Extract Maximum Flavor from Your Corn Cobs

Start by carefully cutting the kernels off your fresh corn cobs — this part is a cinch, but don’t toss the cobs! Use a spoon or the back of a knife to scrape the cobs and release that milky liquid inside; it’s pure gold for flavor. Then, add the scraped cobs, the milky liquid, whole milk, and water into a large saucepan. Bring it just to a boil over medium-high heat, then remove from heat, cover, and let it steep for 10 minutes to extract all that sweet corn goodness. Trust me, this little trick takes your grits to the next level by infusing natural sweetness and depth.

Step 2: Cook Your Grits Slowly and Lovingly

After steeping, discard the corn cobs and stir in the salt, sugar, and pepper. Bring the mixture back to a gentle simmer, then whisk in your stone-ground grits. This part needs patience — reduce the heat to low and let your grits gently bubble away for 20 to 25 minutes. Whisk occasionally to prevent lumps and sticking, especially as it thickens. If the grits get too thick before they’re tender, add a splash of hot water. I learned this trick over the years — it keeps the texture just right: creamy and smooth, not gluey. Once tender, stir in cream cheese until it melts into the mix, creating a luscious base that makes me want to dive right in.

Step 3: Make the Creamed Corn with Scallions

While the grits are cooking, melt softened butter in a skillet over medium-high heat until it foams. Then, stir in your reserved corn kernels and heavy whipping cream. Cook gently, stirring slowly until the corn is tender-crisp and the liquid starts to thicken, about 3 minutes. Toss in the white and light green scallion parts, cooking and stirring for another 2 minutes until everything is creamy and the flavors meld. This step brings wonderful texture contrasts — sweet, tender corn with the mild bite from scallions — making the dish truly special.

Step 4: Bring It All Together and Finish with a Butter Drizzle

Now the exciting part — stir the creamed corn mixture right into your hot grits. Give it a good mix to combine that gooey corn creaminess with the tender grain. Finish by drizzling melted unsalted butter on top and sprinkling the dark green scallion tops for a pop of color and freshness. I love this last touch because it adds a glossy richness and that fresh scallion flavor that makes every bite sing.

How to Serve Creamed Corn Grits Recipe

Garnishes

I like to keep it simple with garnishes — a drizzle of melted butter and fresh dark green scallion tops add just the right touch of richness and subtle oniony crunch. Sometimes, I sprinkle a dash of flaky sea salt or a little smoked paprika for a pop of color and smoky flavor. Fresh herbs like parsley or chives can also be delightful if you’re aiming for a more delicate finish.

Side Dishes

This Creamed Corn Grits Recipe pairs beautifully with grilled or roasted meats like chicken, pork chops, or shrimp. I often serve it alongside collard greens or sautéed green beans for some veggie balance. For brunch, it’s heavenly with fried eggs and a side of smoky bacon or sausage. Honestly, the creamy texture and sweet corn flavor make it a fantastic partner for just about anything savory.

Creative Ways to Present

For a special occasion, I like to serve the grits in individual ramekins topped with a little extra creamed corn and a sprinkle of crispy fried shallots or even some crumbled bacon for crunch. This presentation turns a humble side into a conversation starter. You could also swirl in a spoonful of pesto or a dollop of spicy tomato jam for an unexpected burst of flavor and color.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The grits thicken as they cool, so they’ll be a bit denser but still delicious. Just be sure to stir in a splash of milk or water before reheating to loosen the texture.

Freezing

I’ve tried freezing creamed corn grits once or twice, but I find the texture changes a bit — they become a little grainier when thawed. If you want to freeze, do it in portions and reheat gently with extra cream or milk to help bring back some creaminess.

Reheating

Reheating works best gently on the stovetop over low heat. Add small amounts of milk or cream and stir often to bring back the smooth texture. Microwaving can work in a pinch, but be sure to cover and stir frequently to prevent drying out or burning in spots.

FAQs

Final Thoughts

This Creamed Corn Grits Recipe quickly became a staple in my kitchen because it brings together the best aspects of Southern cooking in one bowl: comforting, creamy, sweet, and indulgent. I love how it pairs perfectly with so many dishes and brings a smile to everyone’s face at the table. If you’ve never made creamed corn grits before, I promise it’s easier than you think, and the results are beyond worth the effort. Grab some fresh corn, and let’s get cozy — your taste buds will thank you!

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