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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!

Smoked creamed corn in a black skillet.

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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.

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.

Smoked Creamed Corn in a cast iron skillet.

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 or frozen.
  • Butter
  • All-purpose flour
  • Heavy cream
  • Milk
  • Salt and pepper

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!

  1. Preheat your smoker to anywhere between 225-F and 350-F.
  2. Melt the butter in a heavy-bottomed pot until it is melted but not sizzling.
  3. Add the flour and, using a whisk (a whisk is important!), whisk in the flour and let it cook over low heat for a minute or two while whisking.
  4. Meanwhile, heat the milk and heavy cream in the microwave or in a pot on the stove until hot but not boiling. If using a pot, watch it doesn’t scald.
  5. Pour the milk/cream mixture into the flour and butter in a slow stream while whisking.
  6. Making sure the heat is on low, continue to stir the mixture until it has thickened and has gently simmered. Let it simmer for about 2 minutes. Season with salt and pepper.
  7. Mix in the corn kernels and transfer the mixture to a smoker-safe dish.
  8. Smoke the creamed corn until it is hot in the middle and starting to bubble around the edges.
  9. Serve and enjoy!
A closeup image of Smoked Creamed Corn.

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.

Recommended

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.

Chef Jenn's Favorite
Chef Jenn's 50+ Best Smoker Recipes eBook

This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:

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  • Smoked Spaghetti Squash with Herbs

and so much more!

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Storage

Store any leftover Smoked Creamed Corn in an airtight container for 3-4 days. This dish won’t freeze well.

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Smoked creamed corn in a black skillet.
Print Pin
4.87 from 44 votes

Smoked Creamed Corn

Up your side dish game with this easy peasy and so crazy good Smoked Creamed Corn! True Southern-style creamed corn goes onto the smoker for even more flavor, turning this humble dish into a crave-worthy side everyone will love!
Course Side Dish
Cuisine American
Keyword creamed corn, easy side dish, pellet smoker, smoked creamed corn, smoker
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Servings 6 servings
Calories 367kcal
Author Chef Jenn

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

Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 581mg | Potassium: 290mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg

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.

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