Home Recipes Ingredients Vegetables Corn

Mexicorn Grits

Name: Mexicorn Grits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings.
Cuisine: North America, Mexican
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 chiles; 1 cup shredded Mexican cheese blend; 1 teaspoon salt; 1/4 teaspoon white pepper; 1 cup shredded Parmesan cheese

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

10 servings

Updated: Dec. 17, 2022

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

Mexicorn Grits Recipe photo by Taste of Home

Next Recipe

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 chiles
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, chiles, 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.

Nutrition Facts

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

Mexicorn Grits

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home