“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house.
You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.
If it’s not quite corn season where you are, you can use canned corn. Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils. For a smoky kick to your grits, try smoking the raw grits first.
- 2 large ears corn, shucked
- 1 cup (or more) chicken broth
- 4 tablespoons unsalted butter, divided
- 1 cup (or more) half and half
- Kosher salt, to taste
- Freshly ground black pepper, to taste\
- 1 cup yellow grits
- 1 green onion, sliced, for garnish
- Fire up your grill for direct cooking.
- Place the corn directly over the fire. Cook, rotating the ears frequently, until all sides are lightly charred. Remove from the grill and let cool slightly before cutting the kernels from the ears.
- Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
- Bring to a boil and stir in the milk, salt and pepper.
- Continue boiling while whisking in the grits. Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
- Serve topped with the remaining butter and garnished with the sliced green onion.