Side Dishes

Creamed Corn

Are you ready to take your grill game to the next level with Smokin’ and Grillin’ with AB? Today, we’re bringing you a mouthwatering recipe straight from the grill that will have your taste buds dancing with delight: Smoky Creamed Corn.


  • 2 tablespoons unsalted butter
  • 5 cups frozen corn, thawed
  • ½ cup heavy cream
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1–½ tablespoons granulated sugar
  • Pinch of cayenne pepper
  • Pinch of ground nutmeg
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour


1. Preheat the Grill:

Before you start cooking, fire up your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). Make sure it’s nice and hot for that perfect smoky flavor.

2. Grill the Corn:

Place the thawed corn directly on the preheated grill. Let it cook, turning occasionally, until it’s slightly charred and heated through, about 8-10 minutes. This step adds that irresistible smoky flavor that will elevate your creamed corn to a whole new level.

3. Make the Cream Sauce:

While the corn is grilling, it’s time to whip up the creamy sauce. In a saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it’s lightly golden and fragrant.

4. Add the Milk and Cream:

Slowly pour in the milk and heavy cream, whisking continuously to avoid any lumps. Cook the mixture until it thickens slightly, about 3-4 minutes. This creamy base will be the perfect canvas for our smoky grilled corn.

5. Season the Sauce:

Now it’s time to add some flavor! Stir in the kosher salt, black pepper, granulated sugar, cayenne pepper, and ground nutmeg. Don’t be afraid to adjust the seasonings to your taste preferences.

6. Combine with Corn:

Once the sauce is seasoned to perfection, add the grilled corn to the mix. Stir everything together in a bowl until the corn is well coated in the creamy sauce. Let it simmer for an additional 5 minutes to allow the flavors to meld together.

7. Serve and Enjoy:

Transfer your smoky grilled creamed corn to a serving dish and garnish with a sprinkle of black pepper for an extra kick. Serve it hot alongside your favorite grilled meats for a meal that’s sure to impress.

Recipe Card

Slow Cooker Beef Ragu


Are you craving a meal that’s not only delicious but also incredibly easy to prepare? Look no further than Slow Cooker Beef Ragu. Not only does it require minimal hands-on time, but it also yields incredible results that will have everyone coming back for seconds



  1. Season the beef generously with salt and pepper.

  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

  3. Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.

  4. In the same pot, heat the remaining 1 tablespoon of olive oil.

  5. Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.

  6. Pour the mixture into a slow cooker.

  7. Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.

  8. Add the seared beef to the slow cooker.

  9. Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.

  10. Remove the bay leaves and shred the beef directly in the slow cooker.

  11. Serve the beef ragu over cooked pasta.

  12. Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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