Jalapeno Corn Grits
Creamy, comforting, and bursting with bold flavors, Jalapeno Corn Grits is the ultimate side dish that steals the show. This Southern-inspired recipe combines velvety yellow corn grits simmered in a blend of milk and water with sautéed jalapenos and sweet corn kernels for a perfect balance of heat and sweetness. A generous helping of sharp cheddar cheese melts into the grits, creating a luscious, cheesy finish that makes every bite irresistible. Ready in just 35 minutes, this dish is ideal for spicing up weeknight dinners or serving alongside your favorite main courses. Customize the spice level by adjusting the jalapeno, and garnish with fresh cilantro or parsley for a pop of color and flavor. Perfect for lovers of creamy, cheesy comfort food with a spicy twist, Jalapeno Corn Grits is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 3 cups water
- 1 cup whole milk
- 1 cup yellow corn grits
- 3 tablespoons unsalted butter
- 1 medium jalapeno
- 1 cup fresh or frozen corn kernels
- 1 cup sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional fresh parsley or cilantro, chopped
Instructions
In a medium saucepan, bring the 3 cups of water and 1 cup of milk to a gentle boil over medium-high heat. Stir occasionally to prevent scalding.
While the liquid heats, finely dice the jalapeno, removing the seeds for less heat if preferred.
Once the liquid starts boiling, gradually whisk in the 1 cup of yellow corn grits, stirring constantly to prevent lumps.
Reduce the heat to low and cover the saucepan. Allow the grits to simmer for about 15-20 minutes, stirring occasionally to ensure they don’t stick to the bottom of the pan.
Meanwhile, heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced jalapeno and sauté for 2-3 minutes until softened and fragrant.
Add the 1 cup of corn kernels to the skillet with the jalapeno and cook for another 2-3 minutes. Remove from heat and set aside.
When the grits have thickened to your desired consistency, stir in the remaining 2 tablespoons of butter, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Fold in the sautéed jalapeno and corn mixture, followed by the 1 cup of shredded sharp cheddar cheese. Stir until the cheese has melted and everything is well combined.
Taste and adjust seasoning as needed. If the grits become too thick, stir in a little more milk until they reach your preferred consistency.
Garnish with chopped parsley or cilantro if desired, and serve hot.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 26.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1189 mg | 91% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
