The summer is almost over, but the corn season is not over yet! Corn on the cob used to be the only way I had fresh corn. It is delicious, but it gets boring after while (though my husband would probably never get tired of them.) So I tried to think of different ways to use fresh corn, and creamed corn was the first thing that came to mind. Most of the creamed corn recipes call for heavy cream and lots of butter. So, to make it healthier, I reduced the amount of butter, replaced half of the heavy cream with milk, then thickened with instant grits. This is my new go-to recipe for the summer!