I don’t make grits often. Certainly not often enough. But the grits I made with some grilled cedar planked shrimp the other day really got me into grits-making mode. So much so that I was thinking about grits while I was shucking some fresh sweet corn. That’s when it hit me. I bet roasted sweet corn would be beyond awesome in grits. And you know, it is!
I threw a few shucks ears of corn onto the grill until they started to char. I cut off the kernels and added them to my go-to grits recipe. The corn kernels add a nice ‘pop’ texture to the grits. You don’t have to roast the corn, but the added smokiness is a nice change.
Also try my cheddar ranch grits.
Roasted Sweet Corn Grits
For the grits
For the grits
- Roast the corn-on-the-cob on a grill over direct heat or in the oven under the broiler.
- Let the corn cool slightly before cutting kernels (cut about 2/3rd of the way thru) from the ears.
- Bring the broth and butter to a boil in a medium saucepan.
- Slowly whisk in the grits.
- Cook for 5 minutes, whisking constantly.
- Stir in the tomato paste, heavy cream, corn, and the cheese.
- Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
- Remove from heat.
For the sauce
- Melt butter in a large skillet.
- Add the garlic and saute for 30 seconds.
- Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
- Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
- Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.
Nutritional values are approximate.