Description
Creamed-Corn Grits is a comforting and creamy Southern side dish that combines fresh sweet corn with stone-ground grits simmered in milk and enriched with cream cheese, butter, and scallions. Perfect for pairing with brunch or dinner, this recipe offers a smooth, rich texture with bursts of fresh corn flavor and a hint of sweetness.
Ingredients
Scale
Grits and Milk Mixture
- 4 ears fresh corn, shucked
- 2 cups whole milk
- 2 cups water
- 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 (separated into white/light green and dark green parts)
- 2 tablespoons unsalted butter, softened
- 3 tablespoons heavy whipping cream
- 1 tablespoon melted unsalted butter (for drizzling)
Instructions
- Prepare Corn Broth: Cut kernels from corn cobs and set aside. Scrape cobs with a spoon or knife to release milky liquid. In a large saucepan, combine scraped cobs, milky liquid, whole milk, and 2 cups water. Bring just to a boil over medium-high heat, then remove from heat, cover, and let stand for 10 minutes. Remove and discard cobs.
- Cook Grits: Stir salt, sugar, and black pepper into the milk mixture in the saucepan and bring to a simmer over medium-high heat. Whisk in the grits. Reduce heat to low and gently simmer, whisking occasionally, until grits are tender and thick, about 20 to 25 minutes. Whisk more frequently as grits thicken and add a little hot tap water if they become too thick before tender. Remove from heat and stir in cream cheese until melted. Cover to keep warm and set aside.
- Prepare Corn and Scallions: Thinly slice scallions separating white and light green parts from the dark green parts and set aside. In a large skillet, melt the softened butter over medium-high heat until it foams. Stir in the reserved corn kernels and heavy whipping cream. Cook slowly, stirring often, until corn is tender-crisp and the liquid begins to thicken, about 3 minutes. Stir in the white and light green scallion parts and cook, stirring frequently, until the corn is tender and creamy, about 2 more minutes.
- Combine and Serve: Stir the cooked corn and scallion mixture into the hot grits. Drizzle with the melted unsalted butter and sprinkle with the dark green scallion parts before serving.
Notes
- Adding old-fashioned creamed sweet corn to grits enhances the dish with natural sweetness and creaminess, making it versatile for brunch or dinner.
- Adjust salt and pepper to taste depending on the brand of grits and cream cheese used.
- If grits thicken too quickly during cooking, add small amounts of hot water to maintain a creamy consistency.
- Use stone-ground grits for the best texture and flavor.
Nutrition
- Serving Size: 1/8 recipe (about 3/4 cup)
- Calories: 220
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
