Description
Creamed-Corn Grits is a comforting Southern side dish that combines tender stone-ground grits with fresh creamed corn, cream cheese, and scallions for a rich, creamy, and flavorful experience. This recipe uses fresh corn from the cob, simmered with milk and seasonings, then finished with butter and scallions to create a versatile accompaniment perfect for brunch or dinner.
Ingredients
Scale
Corn and Milk Mixture
- 4 ears fresh corn, shucked
- 2 cups whole milk
- 2 cups water
Seasoning and 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
Corn Mixture
- 3 scallions
- 2 tablespoons unsalted butter, softened
- 3 tablespoons heavy whipping cream
- 1 tablespoon melted unsalted butter (for serving)
Instructions
- Prepare Corn and Milk Mixture: Cut 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, milky liquid, whole milk, and 2 cups of water in a large saucepan. Bring this mixture just to a boil over medium-high heat. Remove from heat, cover, and let it stand for 10 minutes. Afterward, remove and discard the cobs.
- Cook Grits: Stir kosher salt, sugar, and black pepper into the milk mixture in the saucepan. Return to a simmer over medium-high heat and whisk in the stone-ground grits. Reduce the heat to low and gently simmer, whisking occasionally, until the grits are tender and thickened, about 20 to 25 minutes. Whisk more frequently as the grits thicken and add a little hot water if needed to maintain a creamy consistency. Remove from heat and stir in cream cheese until fully melted. Cover to keep warm, and set aside.
- Prepare Corn Kernel Mixture: Thinly slice scallions, separating the white and light green parts from the dark green parts, and set aside. In a large skillet over medium-high heat, melt the softened butter until it foams. Stir in the reserved corn kernels and heavy whipping cream. Cook slowly, stirring frequently, until the corn is tender-crisp and the liquid thickens slightly, about 3 minutes. Add the white and light green scallion parts and cook, stirring often, until the corn is tender and creamy, about 2 more minutes.
- Combine and Serve: Stir the corn kernel mixture into the hot grits thoroughly. Drizzle with melted butter and sprinkle with the reserved dark green scallion parts just before serving to add freshness and a pop of color.
Notes
- The addition of fresh creamed sweet corn adds a deliciously creamy texture and naturally sweet flavor, elevating the grits to a delectable comfort food.
- This side dish pairs well with a variety of meals, making it suitable for brunch, lunch, or dinner.
- If stone-ground grits are not available, use regular grits but adjust cooking time accordingly.
- For creamier grits, gently whisk in additional butter or cream cheese to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
