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roasted corn grits like Zea's




Source of Recipe


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List of Ingredients






Serves 4 or 5

4 ears fresh corn on the cob

1 small yellow onion

2 tablespoons minced garlic

½ stick butter

1 cup heavy whipping cream

1 cup Quaker Golden quick grits

Water or chicken stock

Salt and Cajun seasoning

Remove husk from corn and roast on grill. (Or, soak the corn in its husk in water for a while, then roast the whole ear in the husk, on a grill or in the oven. Once the corn is done, the silk is very easy to remove.) Remove the corn from the cob. Lightly chop the corn.

Melt butter in a large skillet and saute the onions until soft. After a few minutes, add garlic and cook until both are softened.

With water or chicken stock, prepare the grits according to the package directions, using a little less liquid because you will add cream when almost ready.

When the grits are almost done, add the corn kernels, the sauteed onions and garlic, and cream. Simmer for about 5 minutes, or longer, until thickened. Season with salt and Cajun seasoning.


Here's a simpler version, also from a local cook who put it on the Internet.

Another roasted corn grits recipe

1 cup grilled corn

2 cups chicken broth

2 cups heavy cream

1 cup yellow corn grits (not instant)

Salt and pepper

To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn; cut kernels from cob with a sharp knife.

Bring chicken broth to a boil in a large saucepan. Add heavy cream and return to a boil. Slowly whisk in the grits, and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.


Recipe