Ingredients
- 4 ears fresh corn, shucked
- 2 cups whole milk
- 1 ½ tsp kosher salt
- 1 tsp granulated sugar
- ½ tsp black pepper
- 1 cup stone-ground grits
- 2-oz cream cheese, at room temperature
- 3 scallions
- 2 tbsp unsalted butter, softened
- 3 tbsp heavy whipping cream
- 1 tbsp melted unsalted butter
Method
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Cut kernels from corn cobs; set kernels aside. Scrape cobs using a spoon or the back of a knife to release the milky liquid. Place scraped cobs and milky liquid, whole milk, and 2 cups of water in a large saucepan; bring just to a boil over medium-high. Remove from heat; cover and let stand for 10 minutes. Remove and discard cobs.
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Stir salt, sugar, and pepper into milk mixture in saucepan; bring to a simmer over medium-high. Whisk in grits. Reduce heat to low; gently simmer, whisking occasionally, until grits are tender and thick, 20 to 25 minutes, whisking more often as they thicken and adding a little hot tap water as needed if grits get too thick before they are tender. Remove from heat; stir in cream cheese until melted. Cover to keep warm, and set aside.
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Thinly slice scallions, separating white and light green parts from ark green parts; set aside. Melt softened butter in a large skillet over medium-high until it foams. Stir in reserved corn kernels and whipping cream; cook, slowly stirring mixture, until corn is tender-crisp and liquid begins to thicken, about 3 minutes. Stir in white and light green scallion parts; cook, stirring often, until corn is tender and creamy, about 2 minutes.
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Stir corn kernels mixture into hot grits. Drizzle with melted butter, and sprinkle with dark green scallion parts before serving.