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Green Chili Corn Grits

Green. Chili. Corn. Grits. What else do you want?
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Servings: 4


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 poblano or hatch chile pepper finely diced
  • 3 garlic cloves finely chopped
  • 2 cups corn thawed if frozen
  • Salt and freshly ground pepper to taste
  • 3 cups whole milk
  • 1 cup low-sodium chicken broth or water plus more as needed
  • 1 cup stone-ground grits
  • 4 Tablespoons 1/4 cup unsalted butter
  • 1 cup shredded cheddar cheese
  • Chopped fresh cilantro for garnish
  • Chopped scallions for garnish


  • Heat olive oil in a medium saucepan over medium heat. Add onion and poblano pepper and cook 4-5 minutes or until onions are translucent. Add garlic and corn and continue cooking for an additional 3 minutes. Season with salt and pepper.
  • Pour milk and broth into the saucepan and bring to a boil over high heat. Stir in grits and reduce heat to low. Cook for 40-45 minutes stirring frequently or until grits are thick. If grits absorb all the liquid before they are done, add additional hot chicken broth or water as needed.
  • Remove from heat and stir in butter and cheddar cheese. Season with salt and pepper.
  • Garnish with cilantro and scallions and serve immediately.