Creamed Corn Grits Recipe

I’m so excited to share this Creamed Corn Grits Recipe with you because it’s truly one of those dishes that feels like a warm hug on a plate. When I first tried this, I had never imagined grits could taste so rich, creamy, and packed with natural sweetness from fresh corn. Whether you’re making it for a family breakfast, a weekend brunch, or a comforting dinner side, you’ll find that this recipe brings comforting Southern charm right to your kitchen.

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Ingredients You’ll Need

These ingredients work harmoniously to deliver a creamy texture and a naturally sweet, fresh corn flavor. Look for the freshest corn you can find—freshness makes all the difference!

• Fresh corn ears: The star of the dish—I always pick the freshest, sweetest ears possible for the best flavor.
• Whole milk: Adds a creamy richness that makes the grits luscious and smooth.
• Kosher salt: Enhances all the flavors without being harsh.
• Granulated sugar: Just a touch to balance the natural savory notes.
• Black pepper: Freshly ground if possible for a subtle kick that wakes up the dish.
• Stone-ground grits: These give you the best texture—coarser grits have more bite and creaminess.
• Cream cheese: At room temperature, to blend seamlessly and add tangy creaminess.
• Scallions: Separated into white/green parts and dark green tops for layered flavor and garnish.
• Unsalted butter: I like to use good-quality butter to enhance richness without extra saltiness.
• Heavy whipping cream: Key for bringing a silky texture when cooking the corn kernels.

Variations

One of the things I adore about this Creamed Corn Grits Recipe is how easy it is to customize. Whether you want it lighter, richer, or with an added flavor twist, there’s room to experiment and make it your own.

• Cheesy Upgrade: I sometimes add shredded sharp cheddar or Parmesan for an extra cheesy punch, which my family can’t get enough of.
• Spicy Kick: A pinch of cayenne pepper or a drizzle of hot sauce mixed in really wakes up the dish if you crave some heat.
• Dairy-Free Version: Swap the milk and cream for coconut milk or almond milk, and replace butter with a plant-based alternative—I’ve tried this and it still works beautifully.
• Herb Infusion: Fresh thyme or parsley stirred in right before serving can brighten the flavors.

How to Make Creamed Corn Grits Recipe

Step 1: Extract the Corn’s Goodness

Begin by cutting the kernels off your corn cobs. Set those kernels aside because they’ll get cooked later for a tender-crisp bite. Now, here’s the trick I learned: use a spoon or the back of a knife to scrape the cobs and collect that milky liquid inside. Don’t toss the cobs just yet—we’re going to infuse their flavor into the grits base. Combine the scraped cobs, milky liquid, whole milk, and 2 cups of water in a large saucepan and bring it just to a boil over medium-high heat. Then remove from heat, cover, and let it stand for 10 minutes to extract that lush corn flavor. Finally, discard the cobs—your liquid is now pure magic!

Step 2: Cook Your Grits to Creamy Perfection

Stir in the salt, sugar, and pepper right into your warm milk mixture. Bring it back up to a simmer on medium-high, then whisk in your stone-ground grits. Now, patience is key here—I usually reduce the heat to low and let those grits gently simmer for 20 to 25 minutes. Whisk occasionally to prevent sticking, especially as the mixture thickens. I always keep a little hot tap water handy to loosen the texture if the grits are thickening too much before they’re tender. When the grits are perfectly soft, remove from heat and stir in the cream cheese until it melts into a creamy dream. Cover to keep warm.

Step 3: Sauté the Corn and Scallions for Sweet Creaminess

Slice your scallions, separating the white and light green parts from the darker tops—these add layers of flavor and a pretty garnish. Melt softened butter in a large skillet over medium-high until it foams, then stir in the reserved corn kernels and heavy cream. Cook slowly, stirring frequently, until the corn is tender-crisp and the liquid thickens, about 3 minutes. Toss in the white and light green scallion parts, cooking for an additional 2 minutes until everything is tender and creamy.

Step 4: Combine and Finish with a Butter Drizzle

Fold that luscious corn and scallion mixture right into your hot grits. Give it a gentle stir to marry all the flavors and textures. Before serving, drizzle melted butter over the top and sprinkle with the dark green scallion parts for a fresh, crisp finish. Trust me—you’ll be amazed at how this simple step elevates the whole dish.

How to Serve Creamed Corn Grits Recipe

Garnishes

I love to sprinkle those vibrant dark green scallion tops right before serving—it adds a lovely brightness and pop of color. Sometimes I grate a little sharp cheddar or sprinkle crispy bacon bits on top for an indulgent twist. A tiny drizzle of good olive oil or smoked paprika can also make it look and taste restaurant-worthy.

Side Dishes

My go-to pairings are fried or poached eggs for a cozy brunch, sautéed greens like spinach or kale for a fresh balance, and of course, crispy fried chicken or barbecue ribs if you’re aiming for dinner. It also goes wonderfully with roasted vegetables or a simple garden salad.

Creative Ways to Present

For special occasions, I sometimes serve these grits in a shallow bowl topped with a perfectly cooked sunny-side-up egg and a sprinkle of fresh herbs—looks beautiful and feels fancy without fuss. You can also spoon it into individual ramekins and broil with a little cheese on top for a golden crust.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to three days. The grits tend to firm up, but a quick reheat with a splash of milk or water brings them right back to creamy perfection.

Freezing

I haven’t had great success freezing this cream corn grits recipe because the texture changes after thawing, often becoming grainy. I recommend enjoying leftovers fresh or refrigerated instead.

Reheating

Reheat gently over low heat on the stove, stirring constantly with a bit of milk or water added as needed to loosen the texture. This helps restore that creamy, luscious mouthfeel without burning or drying out the grits.

FAQs

Final Thoughts

This Creamed Corn Grits Recipe has become a comforting staple in my kitchen because it’s easy to make and wins smiles every time it hits the table. It embodies that cozy, nostalgic feeling with a fresh twist from the corn’s natural sweetness. I can’t wait for you to try it and make it your own—it’s a simple recipe that feels special, no matter the occasion.

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