Zea's Roasted Corn Grits

Recipe by gailanng
READY IN: 45mins


  • 2
    ears fresh corn on the cob
  • 1
    cup onion, chopped fine (no more or it will overpower the taste)
  • 1 -2
    garlic, toes minced
  • 14
    cup butter (4 tablespoons)
  • 1
    cup yellow corn grits (like Quaker Golden or Red Mill,do not use instant)
  • chicken stock (in place of water according to package directions(see note in recipe description)
  • salt and pepper (or can use Cajun seasoning)


  • Remove husk from corn and roast on grill until slightly blackened. Remove the corn from the cob. Lightly chop the corn. (Also, see other roasting methods in 'note' below).
  • Melt butter in a large skillet and saute the onions until slightly soft; add garlic and cook until both are softened.
  • With chicken stock (or slightly less than 1 1/2 cups stock & 1 1/2 cups water), prepare the grits according to the package directions. Grits should be very soft.
  • When the grits are almost done, add the corn kernels, sauteed onions and garlic, and cream. Simmer, stirring constantly, for about 5 minutes or longer until thickened. Season with salt and pepper. Can garnish with thinly sliced green onions.
  • Note: Kernels of corn can be cut off and roasted in a cast iron skillet in the oven or soak the corn in its husk in cold water for 30 minutes, then roast the whole ear in the husk on a grill about 20 minutes. Can, also, be roasted or in the oven for about 30 minutes. Once the corn is done, the silk is very easy to remove.