This lime grits and charred street corn recipe is a revelation. While it may not be life-changing, one bite will convince you it is at least slightly life-affirming.
Creamy lime grits and chipotle charred elote complement each other beautifully in a juxtaposition of flavor and texture, making this dish a must-have addition to your cooking repertoire.
Pair it as a delicious side to carne asada or a unique counterpart to your next taco or enchilada dinner.
This dish comes together quickly. Make your grits and sear an ear of fully cooked corn on the grill or in a skillet. Shave off the corn, mix with lime juice, chipotle, and mayo. Add it to a bed of creamy grits. Use a kitchen torch to give it an extra char before serving and garnish with cilantro and queso fresco.
- Lime Grits:
- ¾ cup of Bob Mills Grits/Polenta
- 2 cups of water (generously salted)
- ¼ to ½ cup of heavy whipping cream (set aside)
- 5 tbsps of lime juice
- 2 to 3 tbsp of unsalted butter
- Street Corn Topping:
- 1 ear of corn baked and then charred in a skillet (or charred on a grill until blackened well)
- ¼ tsp chipotle powder
- 1 large pinch of sea salt
- ½ tsp of mayo
- Crumbled queso fresco
- Juice from ½ a lime
Make the grits:
Boil water and salt with a tbsp of lime juice. Add grits slowly and whisk vigorously. Then, add 5 tbsps of lime juice. Reduce heat to low and let polenta thicken while stirring. Add cream until desired consistency and remove from heat. You can add more lime juice and cream as desired. Note: Polenta or grits is a 3 to 1 ratio. More liquid will make them creamier and less will make them thicker and suitable for frying as cakes.
Make the street corn topping:
Char an ear of corn and then use a knife to slice off the kernels in long strips (this should make about a ⅓ cup of kernels. Use canned corn if needed but be sure to drain and pat dry corn before adding to a hot skillet to blacken. Add chipotle, mayo, salt, and lime juice to kernels and mix gently until well incorporated. Add lime grits to a dish, top with street corn mixture. Use a small torch to further blacken your corn topping for presentation and garnish with crumbled queso fresco and cilantro before serving.
Check out my cheesy tomato and grits shakshuka recipe if you are a fan of grits or polenta.