If to anyone peas and carrots make an inseparable pair, to me its creamed corn and barbecue ribs. During summer and fall, we do a lot of cookouts in our yard with family, neighbors and friends.

Whenever we have a barbecue night, I always, always cook creamed corn. It’s messy, it’s cheesy, it’s delicious and a perfect side dish for the ribs my husband makes.
My secret to this creamed corn is using fresh corn cobs. The kernels in them aren’t as sweet as they are in the canned corn and I think it goes a tad better with the cheese and onions and the cream.

But that’s just me, I don’t like my corn overly sweet, if you prefer corn to be on the sweeter side, it’s absolutely fine to use canned corn. Just make sure you cut down the cooking time to barely there.

Try this creamed corn recipe with anything barbecue and you’ll love it as much as I do, I’m pretty sure!