Mexican street corn grits

I love trying new fun, yet easy breakfast recipes. These delicious grits are inspired by one of my favorite Mexican dishes, elote, also known as Mexican street corn. Traditional elote is grilled corn on the cob that is then coated with a white crema, chili powder, lime juice, and cotija cheese. It is so delicious, and it’s a wonderful way to dress up grilled corn on the cob.

Even though corn isn’t quite yet in season in my neck of the woods, I highly recommend using fresh corn for this recipe if you’re able to find it. The flavor of fresh roasted corn is so much better, but if you aren’t finding fresh corn or you’re in a hurry, you can substitute frozen corn (just don’t use canned corn if you can help it!).

A lesson in being corny

You may already know all about this popular southern food, but if not, lend me your ears for a quick overview of grits. Grits are made from coarsely ground dried corn and are commonly eaten as a breakfast cereal or side dish. When cooked with milk, cream, and/or cheese, the corn-based cereal becomes creamy and flavorful, making it an a-maize-ing comfort food.

Another food you can use in this recipe that is quite similar to grits is polenta. It’s a popular side dish in Italian cuisine that is also made with corn, but it has a hard starch center making it more granular after being cooked (and less creamy). Polenta can be served both as a soft and creamy dish, or it can be cooled and hardened into a log that is then sliced and fried before serving.

I would recommend stalking the grocery aisles for grits if you want a creamier consistency for this recipe, but you can also use polenta. Make sure to get the dried version instead of the polenta log, because then you’ll have a hard time re-cooking the polenta, and that would really shuck.

The corniest list of ingredients

Grits or polenta Remember, if you’re getting polenta, make sure it’s dried! The polenta in a log won’t really work for this recipe…

Milk and water Use a combination when cooking the grits. Full-fat milk will give it a huskier texture

Corn on the cob Freshest is the bestest

Chili powder and cayenne These spices will give it a little kick! Adjust the cayenne depending on your heat tolerance level

Lime juice Have a field day at the end with this one for a citrusy boost

⟶ the recipe

mexican street corn grits

ingredients

1 cup of grits/polenta

2 cups of water

2 cups of milk

1-2 cobs of fresh corn (or 1 cup of frozen corn kernels)

½ teaspoon salt

½ teaspoon chili powder

½ cup of crumbled cotija cheese

Pinch of cayenne

Pinch of black pepper

Squeeze of fresh lime juice

Prep time

15 minutes

Cook time

30 minutes

Total time

45 minutes

4 servings

instructions

Start by preparing the corn. If you’re using fresh corn, roast or grill it, and slice off the kernels with a knife once cooled. If you’re using frozen corn, defrost it and set aside.

Place the grits and water in a medium saucepan, and bring to a boil. Reduce heat to a low simmer and add the milk. Cook, stirring often, until the liquid is almost gone and the grits are thick and creamy.

Remove the grits from the heat and stir in the salt, corn, chili powder, and black pepper. Spoon the grits into two bowls and top with the cotija cheese and cayenne. You can also give it a small squeeze of fresh lime juice if you’d like.

⟶ recipe notes

Whatever type of cornmeal you use (grits or polenta), make sure to measure out and cook according to package instructions. I used Bob’s Red Mill corn grits, which uses the measurements listed in the recipe, but other brands may be a bit different