Grits are a staple at breakfast, lunch and dinner in my home state of North Carolina. If you’re not familiar, grits are dried corn that has been ground up, then soaked and cooked until it blooms into a creamy porridge. I cut out the drying process with these fresh corn grits—grab the freshest corn you can find at the farmers’ market and grate it on the largest hole of your box grater. Over heat, the natural starches and sugars in the corn turn it into the most wonderful bowl of fresh corn “grits” you’ve ever had. They make a delicious side dish for any summer meal, especially when served with Cajun Butter Shrimp and Red Peppers for a fun spin on the classic southern meal, Shrimp ’n Grits.
8 ears corn on the cob, husked
1/3 cup whole milk or almond milk
Kosher salt
Black pepper
2 tablespoons butter, cubed (optional)
There are two ways to make fresh corn grits. To make them using a food processor: Cut the kernels off of the corn on the cob and place in a food processor with 1 tablespoon of the milk. Pulse 5 to 10 times until wellground. Transfer to a large skillet or saucepan.
I prefer the box grater method! To make the grits using a box grater: Grate the corn, using the largest hole on a box grater, directly into a large skillet or saucepan.
Place the skillet over low heat and stir in milk, salt and a pinch of black pepper. Cook for 5 to 10 minutes, until very thick. Stir in cubed butter, and season to taste with additional salt and pepper. At this point we have not added a lot of salt and pepper, so corn will still be very sweet. If you want it to be more savory, add more salt.
If at any point the grits become too thick, just stir in a couple tablespoons of milk. Serves 4.
Variations: Fresh thyme would be great in here for more savory grits; add 1 tablespoon sugar for a creamed corn vibe; try adding about ¼ teaspoon garlic powder to grits; add Cheddar for super cheesy grits; add Parmesan for subtly cheesy grits.
About the author
Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.
