Mexicorn Grits Recipe
Mexicorn Grits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.—Barbara Moorhead, Gaffney, South Carolina
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 4 cups 2% milk
  • 1/2 cup plus 1/3 cup butter, divided
  • 1 cup quick-cooking grits
  • 2 large eggs
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup shredded Parmesan cheese

Directions

In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Yield: 10 servings.
Originally published as Mexicorn Grits in Taste of Home June/July 2008, p41

Nutritional Facts

3/4 cup: 362 calories, 25g fat (16g saturated fat), 108mg cholesterol, 829mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 12g protein.

  • 4 cups 2% milk
  • 1/2 cup plus 1/3 cup butter, divided
  • 1 cup quick-cooking grits
  • 2 large eggs
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup shredded Parmesan cheese
  1. In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
  2. In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
  3. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Yield: 10 servings.
Originally published as Mexicorn Grits in Taste of Home June/July 2008, p41

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Reviews forMexicorn Grits

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PrplMonky5 User ID: 6612040 263994
Reviewed Mar. 27, 2017

"This was quite delicious! I originally made it as a side to green chile pulled-pork sandwiches. It was so good I wound up just eating it alone as leftovers! I cut the recipe in half but otherwise made it exactly as written. I'd definitely make this again."

MY REVIEW
katlaydee3 User ID: 3741999 229622
Reviewed Jul. 15, 2015

"This was my first experience with both eating and making grits. They were very good and reminded me of polenta...but better. I will definitely be trying other grits recipes."

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flute4jc User ID: 4238322 100713
Reviewed Nov. 21, 2011

"This recipe is such a crowd pleaser!!!"

MY REVIEW
eyleras User ID: 3922228 174220
Reviewed May. 15, 2011

"This was so yummy! I did not add the extra 2/3 C butter (my nutritionist side wouldn't let me!) but everything else about it was fabulous. The whole family liked it."

MY REVIEW
monkeychi1 User ID: 1064733 173625
Reviewed Jan. 6, 2009

"This is so delicious, comforting and creamy. My family loves it!"

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