Description

Creamed-Corn Grits combine the creamy richness of stone-ground grits with the fresh sweetness of corn kernels and scallions, creating a comforting, versatile side dish perfect for brunch or dinner. This recipe features simmered corn-infused milk and tender grits enriched with cream cheese, butter, and a touch of heavy cream for a luscious texture and flavor.

Ingredients

Scale

For the Corn and Milk Infusion

4 ears fresh corn, shucked
2 cups whole milk
2 cups water

For the Grits

1.5 teaspoons kosher salt
1 teaspoon granulated sugar
0.5 teaspoon black pepper
1 cup stone-ground grits
2 ounces cream cheese, at room temperature

For the Corn Cream Mixture

3 scallions
2 tablespoons unsalted butter, softened
3 tablespoons heavy whipping cream
1 tablespoon melted unsalted butter (for finishing)

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Instructions

Prepare Corn-Infused Milk: Cut kernels from the shucked corn cobs and set aside. Scrape the cobs using a spoon or the back of a knife to collect the milky liquid inside. Place the scraped cobs, milky liquid, whole milk, and 2 cups of water into a large saucepan. Bring to just a boil over medium-high heat, then remove from heat, cover, and let stand for 10 minutes to infuse flavor. Remove and discard the corn cobs.
Cook the Grits: Stir kosher salt, sugar, and black pepper into the milk mixture. Bring the mixture to a simmer over medium-high heat. Gradually whisk in the stone-ground grits. Reduce heat to low and gently simmer the grits, whisking occasionally, until tender and thickened, about 20 to 25 minutes. Whisk more frequently as they thicken and add a small amount of hot water if necessary to maintain a creamy consistency. Remove from heat and stir in the cream cheese until fully melted. Cover to keep warm and set aside.
Prepare the Creamed Corn: Thinly slice scallions, separating the white and light green parts from the dark green parts. In a large skillet over medium-high heat, melt the softened butter until it foams. Add the reserved corn kernels and heavy whipping cream, stirring slowly to cook until the corn is tender-crisp and the liquid thickens slightly, about 3 minutes. Stir in the white and light green scallion parts and continue cooking, stirring often, until the corn becomes tender and creamy, about 2 more minutes.
Combine and Serve: Stir the creamed corn mixture into the hot grits until fully incorporated and creamy. Drizzle with the melted unsalted butter and sprinkle with the reserved dark green scallion parts as a garnish before serving.

Notes

Using fresh corn cobs to infuse the cooking liquid adds extra sweetness and flavor to the grits.
Stone-ground grits provide a more robust texture and authentic flavor compared to quick-cooking versions.
Adjust the thickness of your grits by adding hot water as needed during cooking.
This dish complements a wide range of meals, suitable from brunch through dinner.
Use fresh scallions for added brightness and garnish to enhance presentation and flavor.

Nutrition

Serving Size: 1/8 of recipe (about 3/4 cup)
Calories: 210 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 30 mg