If you’re searching for a comforting, creamy side that feels like a warm hug in a bowl, then you’re going to love this Creamed Corn Grits Recipe. I absolutely love how it combines the sweet, fresh corn flavor with the rich, velvety texture of stone-ground grits—making it a perfect accompaniment for everything from breakfast plates to dinner spreads. Once you make it, you’ll find yourself reaching for this recipe time and again.

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Why You’ll Love This Recipe

Comfort Food Classic: It turns simple grits and fresh corn into a creamy, dreamy side dish everyone raves about.
Fresh Corn Flavor: Using fresh corn and scraping the cobs gives the grits incredible natural sweetness and depth.
Versatile and Easy: Works just as well with brunch favorites or as a star side for barbecue or roast chicken.
Crowd-Pleaser: My family goes crazy for the cream cheese and butter combo—lots of richness without being heavy.

A white pan filled with creamy yellow scrambled eggs mixed with small green onion pieces scattered on top. The eggs have a soft, slightly chunky texture with melted butter pooled in the center, giving a shiny golden spot. A black spoon rests inside the pan, scooping out some eggs. Next to the pan is a small white plate holding a portion of the scrambled eggs. The pan and plate are on a light wood surface with a folded brown cloth striped with blue underneath the pan handle. photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn Grits, creamed corn and grits, creamy corn side dish, southern grits recipes, comforting corn side dish

Ingredients You’ll Need

The magic of this Creamed Corn Grits Recipe comes from using simple, quality ingredients that play really well together—and a little patience to get that creamy texture just right.

Flat lay of fresh shucked ears of corn with bright yellow kernels, a small white bowl of whole milk, a small white bowl of kosher salt, a small white bowl of granulated sugar, a small white bowl of black pepper, a simple white ceramic bowl of coarse stone-ground grits, a chunk of room-temperature cream cheese, a few fresh scallions with bright green tops and white bases, a pat of soft unsalted butter, and a small white bowl of heavy whipping cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamed Corn Grits, creamed corn and grits, creamy corn side dish, southern grits recipes, comforting corn side dish

Fresh corn ears: The star player—freshness is key for sweet, juicy kernels and flavorful cob liquid.
Whole milk: Adds creaminess and richness; full-fat is best here.
Kosher salt: Essential to balance the natural sweetness of the corn and enhance flavor.
Granulated sugar: Just a touch to amplify the corn’s natural sweetness.
Black pepper: Adds a slight kick and depth.
Stone-ground grits: I love these for their rustic texture and authentic flavor; avoid instant grits for this recipe.
Cream cheese: Brings velvety richness and smooth finish; make sure it’s softened for easy melting.
Scallions: Adds bright, oniony freshness and color contrast.
Unsalted butter: Used twice—both softened and melted for luscious buttery flavor.
Heavy whipping cream: Boosts creaminess and helps cook the corn to tender perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Creamed Corn Grits Recipe is how easy it is to tweak it to your own tastes or dietary needs—I’ve played around with it a bunch, and you’ll find it lends itself well to personalization.

Cheesy Variation: Sometimes I stir in sharp cheddar or gouda instead of cream cheese for a richer, cheesier grits experience my family adores.
Dairy-Free Option: I’ve swapped the milk, cream, and butter for coconut milk and olive oil with great results—creamy and flavorful without any dairy.
Spicy Kick: Adding a pinch of cayenne or fresh diced jalapeños gives it a nice heat boost for more adventurous palates.
Herb Freshness: I love tossing in some chopped fresh thyme or parsley at the end to brighten things up, especially in spring or summer.

How to Make Creamed Corn Grits Recipe

Step 1: Extract Every Bit of Flavor From the Corn

Start by cutting the kernels off your fresh corn cobs—this is such a fun kitchen step! Save the kernels for later. Then, scrape the cobs with a spoon or the back of a knife to release the milky liquid trapped inside. It’s a trick I discovered that adds natural sweetness and depth to your grits without any extra sugar. Add the scraped cobs, milky liquid, whole milk, and water to a large saucepan and bring it just to a boil. Then cover and let it steep for 10 minutes so the flavors really infuse. Remove the cobs and toss them—no waste here!

Step 2: Simmer the Grits Slowly for Ultimate Creaminess

To the infused milk mixture, stir in salt, sugar, and pepper, then bring it to a gentle simmer. Whisk in the stone-ground grits carefully, so you don’t get lumps. Now, patience really pays off: reduce heat to low and let the grits slow-cook for 20 to 25 minutes, whisking frequently. I like to add a little hot tap water if the mixture thickens before the grits are fully tender to keep things silky and smooth. Remember, this isn’t a quick-cook recipe—you want those grits tender and creamy! Once done, remove from heat and stir in softened cream cheese until melted and velvety.

Step 3: Cook Corn Kernels with Butter and Cream for the Perfect Finish

Thinly slice your scallions, keeping the white and light green parts separate from the darker green tops (you’ll garnish with those at the end). In a skillet, melt your softened butter over medium-high until it foams—this foaming is where the flavor starts developing. Stir in the reserved corn kernels and heavy cream. Cook gently, stirring slowly, until the corn is tender but still with a slight bite and the liquid thickens, about 3 minutes. Then add the white and light green scallions and cook two more minutes to soften and build flavor.

Step 4: Combine and Serve Warm with a Buttery Drizzle

Fold the cooked corn mixture into your creamy grits and give it a good stir to combine all those lovely flavors. Drizzle with melted butter for a gorgeous gloss and luscious finish, then scatter the dark green scallion parts on top for a fresh pop of color and bite. Serve immediately, and watch everyone go back for seconds!

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Pro Tips for Making Creamed Corn Grits Recipe

Scrape the Cobs: Don’t skip this! The milky liquid inside the cobs adds sweet depth to the grits that you just can’t get from corn alone.
Use Stone-Ground Grits: They take longer but deliver the best texture—tender yet rustic. Instant grits just don’t cut it for this recipe.
Don’t Rush the Cooking: Low and slow simmering with regular whisking is the secret to creamy, lump-free grits.
Add Hot Water If Needed: If your grits thicken too much before they’re tender, adding a splash of hot tap water keeps things perfectly silky.

How to Serve Creamed Corn Grits Recipe

The image shows a round white pot filled with creamy yellow hummus that has a textured, slightly chunky surface. The hummus is swirled in the middle to create a small well that holds some light golden oil. Scattered evenly on top are small, bright green chopped scallion pieces, adding a fresh contrast to the creamy base. The pot handles are visible on each side, sitting on a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn Grits, creamed corn and grits, creamy corn side dish, southern grits recipes, comforting corn side dish

Garnishes

I love topping this dish with the dark green parts of scallions because they add a fresh, mild onion flavor and a pretty pop of bright green color. If I’m feeling fancy, I sometimes sprinkle on a bit of crispy bacon or a pinch of smoked paprika for a smoky contrast. Fresh herbs like thyme or parsley work wonders, too.

Side Dishes

This Creamed Corn Grits Recipe pairs beautifully with fried or grilled chicken, barbecue ribs, sautéed greens, or even a runny egg at brunch. I’ve also served it alongside roasted pork tenderloin or shrimp for a Southern-inspired feast that everyone loved.

Creative Ways to Present

For special occasions, I like scooping the grits into small ramekins and broiling just until the tops turn golden and bubbly—kind of like a savory custard. It’s always a crowd-pleaser and looks gorgeous on the table. You could also jazz it up with a drizzle of hot honey or a sprinkle of toasted corn kernels for texture.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamed corn grits in an airtight container in the fridge, where they keep well for 3 to 4 days. The texture thickens as it cools, but don’t worry—that’s normal and easily fixed when reheating.

Freezing

I’ve tried freezing this recipe, but the texture shifts a bit once thawed—sometimes a little grainy or watery. If you want to freeze, I recommend freezing in smaller portions and reheating thoroughly while stirring in a splash of milk or cream to bring back creaminess.

Reheating

For the best results, reheat grits gently on the stovetop over low heat, stirring frequently. Add a little milk, cream, or broth as it warms to loosen them back up and keep that silky texture. Microwaving works if you’re in a hurry, but stirring in some extra liquid really helps avoid dryness.

FAQs

Can I use frozen or canned corn instead of fresh corn?

You can use frozen corn in a pinch, but fresh corn really makes the difference in flavor and texture for this Creamed Corn Grits Recipe. The sweet milky liquid scraped from fresh cobs adds a richness that canned or frozen corn can’t match. If using frozen, try thawing and draining well before adding, and consider boosting flavor with a little extra butter or cream cheese.
What kind of grits should I use?

Stone-ground grits are my top pick for this recipe because they provide that hearty texture and rich corn flavor. Avoid instant or quick-cooking grits here, as they won’t develop the creamy consistency or depth of taste that make this dish so special.
Can I make this recipe vegan?

Absolutely! Swap out milk and cream for plant-based milks like coconut or almond milk, use vegan butter or olive oil, and replace cream cheese with a dairy-free alternative. The flavor won’t be exactly the same, but you’ll still get a creamy, delicious dish.
How do I prevent lumps in the grits?

Whisk thoroughly when you first add the grits to the hot liquid, and continue whisking throughout cooking—especially as they thicken. Cooking over low heat and adding small amounts of hot water when needed helps maintain smoothness.

Final Thoughts

This Creamed Corn Grits Recipe has become one of my absolute favorites—not just because it’s delicious, but because it brings a sense of home and warmth to the table. I love how the fresh corn flavor shines through, and the creamy texture makes it feel indulgent without being heavy. If you haven’t already, give this recipe a try—you’ll find it’s the kind of side that elevates any meal and leaves everyone asking for seconds. Trust me, once you make it, it’ll be a new family classic.