Name: Grits with Fresh Corn
Total time: 1 h
Ingredients: 3 ears corn , husks and silk removed; 2¼ cups whole milk; 2 cups water; 1 cup old-fashioned grits; 2 garlic cloves , minced, divided; 1¾ teaspoons table salt , divided; ¼ teaspoon plus ⅛ teaspoon ground black pepper , divided; 4 tablespoons unsalted butter , divided; 2 scallions , white parts sliced thin, green parts sliced thin on bias

Why This Recipe Works

Corn on corn is a grits recipe for success. Grits are mild on their own since they are made from dried corn. To bump up their flavor and add texture, we used fresh corn kernels. Those cobs came in handy; rather than throwing them away, we easily scraped off the sweet pulp left behind with the back of a butter knife for concentrated corn flavor. We added milk, water, some corn kernels, and the corn pulp to a saucepan and brought the mixture to a boil. Next we stirred in the grits, minced garlic, salt, and pepper; returned the mixture to a boil; lowered the heat; and cooked the grits covered—whisking often to avoid scorching—until they thickened. We added a knob of butter off the heat and seasoned the grits to taste before moving on to the topping. Sautéing some reserved corn kernels in more butter with garlic and scallion whites for just a few minutes allowed them to lose their raw crunch. We stirred scallion greens into the sautéed corn and topped portions of the porridge with this delightfully sweet-savory mixture.

Before You Begin

If you use fresh-milled grits such as Anson Mills Colonial Coarse Pencil Cob Grits, you will need to increase the simmering time by 25 minutes and may need to add more water during simmering in step 2.

Instructions

Cut kernels from cobs (you should have about 2¼ cups). Scrape pulp from cobs, keeping separate from kernels.

Combine milk, water, two-thirds of kernels (about 1½ cups), and pulp in large saucepan. Bring to boil over medium-high heat. Whisk in grits, half of garlic, 1½ teaspoons salt, and ¼ teaspoon pepper and return to boil. Reduce heat to low; cover; and simmer, whisking often, until thick and creamy, about 25 minutes. Off heat, stir in 2 tablespoons butter and season with salt and pepper to taste. Cover to keep warm.

Meanwhile, melt remaining 2 tablespoons butter in 10-inch nonstick skillet over medium heat. Add scallion whites, remaining garlic, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper and cook until fragrant, about 30 seconds. Add remaining one-third of kernels (about ¾ cup) and cook until tender, 2 to 3 minutes, stirring occasionally.

Off heat, stir scallion greens into skillet. If grits are too thick, adjust consistency by gradually whisking in additional hot water as needed until creamy. Serve grits, topping individual portions with corn-scallion mixture.