Grilled Corn Shafts Blue Cheese Grits
Author: Kent Rathbun, Abacus, Dallas
Recipe Type: side
Prep Time:
Cook Time:
Total Time:
Serves: 8
Ingredients
- 4 oz. canola oil
- 4 ears corn
- 4 cloves garlic, minced
- 2 each shallot, minced
- 4 cups chicken stock
- 2 cups quick-cooking grits
- 4 oz. shafts blue cheese, crumbled
- 2 oz. butter, cubed
- 2 Tbsp cracked black pepper
- 1 Tbsp kosher salt
- ¼ cup chives, chopped fine
- ¼ cup cilantro, chopped fine
Instructions
- On a sheet pan, rub the corn with a little canola and season with a touch of kosher salt.
- Grill lightly over on open fire until golden brown.
- After corn cools, cut the kernels off of the cob and set aside.
- In a medium saucepan, add in the rest of the canola oil and saute the garlic and shallots until translucent.
- Then cover with the chicken stock and bring to a boil. Slowly add the grits to the stock until they start to thicken, turn down flame and continue to stir until grits start to get tender (the grits should be the consistency of mashed potatoes).
- Stir in grilled corn kernels, blue cheese, butter, cracked black pepper, kosher salt, chives and cilantro.
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