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

Recipe by Southern Living August 2013

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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