Cheese grits are delicious any time of year, but when combined with fresh sweet corn and spicy chipotle chiles, a special kind of dish is served — this one is great for company. Substitute fresh jalapeños for chipotle peppers in adobo sauce if you prefer.
EASY SUMMER RECIPES:
Easy Summer Recipes for the Garden Harvest
Sweet Corn and Cheese Grits Recipe with Grilled Shrimp
2 tablespoons extra-virgin olive oil
1 teaspoon honey
2 teaspoons ancho chile powder or seafood rub
20 large wild-caught U.S. shrimp, cleaned, peeled and deveined
Grits:
1 1/2 cups fresh corn kernels
2 1/2 cups whole milk, divided
1 chipotle chile, canned in adobo sauce
2 1/2 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
1/2 cup shredded sharp cheddar cheese
3 tablespoons sour cream
Minced chives or cilantro, optional
In medium bowl, combine olive oil, honey and chile powder. Whisk to combine. Add shrimp and toss to coat well. Set aside.
To prepare grits: Combine corn, 1/2 cup milk and chipotle chile in blender or food processor. Pulse until corn is just chopped. Set aside.
In large saucepan, over medium-high heat, combine remaining milk, water and salt. Bring to a simmer and gradually whisk in grits. Reduce heat. Cover and simmer for 10 minutes, or until thick, stirring often.
Add corn mixture to grit mixture, and stir and cook for another 3 minutes. Remove from heat. Stir in cheese and sour cream until everything is melted and combined. Cover and keep warm.
To prepare shrimp: Heat cast-iron skillet over medium-high heat. Add marinated shrimp to pan and sear until pink, about 1 minute on each side. Do not overcook.
Spoon warm grits into serving bowls and top with shrimp. Sprinkle with minced chives or cilantro, if desired. Yields 4 servings.
