Pit Creamed Corn Recipe

Soak wood (if using chips)

If using wood chips, soak in water for 20–30 minutes. If using chunks, no soaking necessary.

Preheat smoker or grill

Set up a charcoal grill or smoker for indirect heat at 300°F (150°C). If using a gas grill, light one side and place wood chips in a smoker box or foil packet with holes. Aim for steady smoke and temperature.

When temperature is stable and smoke is steady, place an empty heavy-bottomed cast-iron skillet or an ovenproof sauté pan in the smoker/grill to preheat for 8–10 minutes. This will be used to finish the creamed corn in the pit for smoky flavor.

Sauté aromatics

Heat a medium sauté pan over medium heat on the stovetop. Add 1 tablespoon neutral oil and 2 tablespoons butter. When butter foams, add the diced onion and cook 4–5 minutes until softened and translucent. Add minced garlic and thyme and cook 30–45 seconds until fragrant.

Add corn

Add the corn kernels to the pan and cook, stirring occasionally, for 4–5 minutes to begin softening and to extract some juices. Do not brown heavily—just sweat and start release of liquid.

Add creams and soften cream cheese

Stir in the heavy cream, whole milk, and the remaining 2 tablespoons butter. Crumble in the softened cream cheese and stir until it begins to melt and combine with the liquid. Add smoked paprika, black pepper, sugar (if using), and 1 teaspoon kosher salt; stir to combine.

Simmer gently

Bring mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 8–10 minutes until flavors meld and mixture thickens slightly. Taste and adjust salt; you should have a creamy, slightly loose texture because it will thicken more in the pit.

Transfer to preheated skillet

Carefully remove the hot skillet from the smoker/grill using heat-safe gloves, or if you preheated in the smoker leave the skillet in place. Transfer the creamed corn mixture from the stovetop pan into the preheated cast-iron skillet, scraping all bits.

Smoke and meld flavors

Place the skillet in the smoker/grill on the cooler side (indirect heat) and close the lid. Smoke at 300°F (150°C) for 12–18 minutes, stirring once at the midway point, until the top gains a faint golden color and the mixture has absorbed a subtle smoky flavor. If you want a deeper smoke note, extend by 5–10 minutes, watching so it doesn’t dry out.

Final seasoning and finish

Remove skillet from pit. Stir in grated Parmesan and lime juice, then taste and add the remaining ½ teaspoon kosher salt if needed and a few grinds of black pepper. If mixture seems too thick, stir in up to 2 tablespoons milk to loosen.

Spoon the Pit Creamed Corn into a warmed serving dish. Sprinkle with thinly sliced fresh chives and an extra pinch of smoked paprika if desired. Serve hot as a side with grilled meats or barbeque.