Grilled Corn Grits
“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits.
Servings 8 servings
Calories 195kcal
Equipment
Ingredients
- 2 large ears of corn shucked
- 1 cup chicken broth or more
- 4 tablespoons unsalted butter divided
- 1 cup half and half or more
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup quick-cooking grits
- 1 green onion sliced, for garnish
Instructions
- 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.
Notes
Add a little diced jalapeno for a nice kick.
Nutrition
Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg