Photo: Jennifer Davick; Styling: Buffy Hargett
Scrape the milky liquid from the corncobs, and add it with the kernels for extra summery flavor.
Makes 4 to 6 servings
1 1/2 cups fresh corn kernels (about 3 ears)
1 garlic clove, minced
2 teaspoons olive oil
4 cups water
1 cup uncooked stone-ground grits
1 teaspoon kosher salt
Salt to taste
Sauté corn kernels and garlic in hot olive oil in a medium saucepan over medium-high heat 2 to 3 minutes or until corn is tender. Transfer mixture to a small bowl. Add water to saucepan, and bring to a boil over medium-high heat. Stir in uncooked grits and 1 tsp. kosher salt; return to a boil, stirring occasionally. Cover, reduce heat to low, and cook, stirring occasionally, 30 to 35 minutes or until tender. Stir in corn mixture, and add salt to taste.