Smoked Creamed Corn
Creamed corn, a Southern staple, gets a flavor upgrade when you smoke it! Smoked Creamed Corn is out-of-this-world delicious, and it takes up hardly any room on the smoker! So easy for so much flavor, make some today!
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I looooove creamed corn, and I don’t mean the pureed stuff in a can. I mean whole sweet kernels of corn coated in a thick, creamy, and buttery sauce. If you’re from the South, you probably know all about creamed corn. You can find it on the menu of every BBQ eatery and plenty of others, too.
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Smoked Creamed Corn is the natural evolution of this traditional dish, and a kiss of smoke really transforms this humble side dish into something spectacular. It’s got all the rich, creamy flavor you know and love, but the hint of smoke puts it over the top.
This recipe is so super easy to make. You’ll make the sauce on your stovetop, then pop the whole thing onto your pellet grill-smoker to finish cooking. It’s just that easy. I use a Traeger smoker, but any kind will work.
What you’ll love about Smoked Creamed Corn
- It’s even BETTER than the original – a kiss of smoke puts this dish over the top!
- So easy to make, and so good with so many dishes!
- It doesn’t take up much room on the smoker, so it’s a great addition when smoking meat.
Ingredients
- Corn niblets – Fresh corn gives the best texture, but frozen works well too; thaw and drain it first to avoid watery creamed corn.
- Butter – Salted or unsalted works; I usually use salted butter and adjust the seasoning later.
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Heavy cream – Use full-fat cream for the richest texture; lighter substitutes won’t be quite as creamy.
- Milk – Whole milk works best.
- Salt and pepper – Season to taste.
You’ll Also Need
- A cast-iron pan – Or another smoker-safe dish.
- Pellets – Any flavor pellet will work. I use a blend for quick smokes like this.
How To Make The Best Smoked Creamed Corn
The foundation of this easy corn side dish is a béchamel sauce. That’s a fancy French term for white sauce – and if you’ll pardon me for getting cheffy for a minute, it’s one of the mother sauces, meaning it’s one of the five basic sauces upon which many dishes are built. I make this Smoked Creamed Corn on a Traeger smoker, but any will work!
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by preheating your smoker to anywhere between 225°F and 350°F.
In a heavy-bottomed pot, melt the butter over low heat until fully melted but not sizzling.
Sprinkle in the flour and whisk continuously to combine. Continue cooking for 1 to 2 minutes over low heat, whisking constantly to form a smooth roux.
Meanwhile, heat the milk and heavy cream in the microwave or in a saucepan on the stove until hot but not boiling. If using a pot, be careful not to let the mixture scald.
Slowly pour the hot milk and cream mixture into the roux while whisking constantly to prevent lumps from forming.
Keeping the heat on low, continue stirring until the sauce thickens and reaches a gentle simmer. Let it simmer for about 2 minutes, then season with salt and pepper to taste.
Stir in the corn kernels until they are evenly coated with the cream sauce.
Transfer the creamed corn mixture to a smoker-safe dish and place it in the smoker.
Smoke the creamed corn until it is heated through and beginning to bubble around the edges.
Serve hot and enjoy!
Chef Jenn’s Tips
- The sauce needs to be really thick! The corn will release liquid as it cooks and will thin out the sauce a bit.
- I like smoking this dish in a cast-iron skillet so that there’s lots of surface area to pick up the smoke.
- You can make this dish ahead of time up to the point of smoking it. Pop it into the fridge until you’re ready to smoke it.
- You can smoke this Smoked Creamed Corn recipe at any temp which makes it the perfect add-on when the smoker is already working. Adjust the smoking time based on the temp. A lower temp means it’ll take longer to get hot and bubbly.
Make It A Meal
Wondering what to serve with Smoked Creamed Corn? I love serving it with anything grilled, like these tasty grilled cap steaks or grilled steak skewers, but it’s also delish with smoked tri-tip, smoked kabobs, and smoked pork loin. And for dessert, try these amazing healthy peanut butter cups.
Storage
Store any leftover Smoked Creamed Corn in an airtight container for 3-4 days. This dish won’t freeze well.
Smoked Creamed Corn
Ingredients
- 1/3 cup butter salted or unsalted
- 1/3 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup milk
- 5 cups corn kernels fresh or frozen
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Preheat your smoker to 350-F as per the manufacturer's instructions.
- Melt the butter in a medium-size heavy-bottomed pot over low heat. When melted, add the flour and whisk over low heat for 2 minutes, cooking out the flour.
- Meanwhile, heat the milk and cream in the microwave or in a pot. It should be hot but not boiling.
- Add the hot milk/cream mixture to the flour and butter mixture in a steady stream, whisking while adding.
- When all the milk/cream is in, turn the heat to medium-low and cook while whisking for 3-4 minutes or until the mixture is thickened and has started to bubble.
- Simmer the bechamel sauce for 2-3 minutes while whisking.
- Add the corn kernels, salt and pepper. Mix well, adjust the seasoning if needed, and transfer to a smoker-safe dish. I like using a cast-iron skillet.
- Smoke for 45 minutes or until the mixture is starting to bubble and is heated through.
Notes
Chef Jenn’s Tips
- The sauce needs to be really thick! The corn will release liquid as it cooks and will thin out the sauce a bit.
- I like smoking this dish in a cast-iron skillet so that there’s lots of surface area to pick up the smoke.
- You can make this dish ahead of time up to the point of smoking it. Pop it into the fridge until you’re ready to smoke it.
- You can smoke this Smoked Creamed Corn recipe at any temp which makes it the perfect add-on when the smoker is already working. Adjust the smoking time based on the temp. A lower temp means it’ll take longer to get hot and bubbly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.