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Photo: Jennifer Davick; Styling: Buffy Hargett

Summer Corn Grits

Scrape the milky liquid from the corncobs, and add it with the kernels for extra summery flavor.

This recipe goes with Pork Grillades with Pepper Jelly-Peach Sauce

Southern Living AUGUST 2013

  • Yield: 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.


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Summer Corn Grits recipe