- ½ cup fresh or frozen corn (if using frozen corn, thaw it first)
- 3 ½ cups water
- 4 tablespoons unsalted butter
- 4 scallions, white parts minced, green parts sliced thin
- 1 cup milk
- ½ teaspoon hot sauce
- ½ teaspoon Salt plus extra for final seasoning
- ½ cup Pepper plus extra for final seasoning
- 1 cup old-fashioned yellow corn grits
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- Process corn and ¼ cup water in blender until smooth, about 1 minute; set aside.
- Melt 2 tablespoons butter in medium saucepan over medium heat.
- Add scallion whites and cook until softened, about 2 minutes.
- Stir in milk, hot sauce, ½ teaspoon salt, ½ teaspoon pepper, and remaining 3 ¼ cups water and bring to boil.
- Slowly whisk grits into pan until no lumps remain. Reduce heat to low and cook, stirring frequently, until grits are thick and creamy, about 15 minutes.
- Remove from heat, stir in Monterey Jack, cheddar, reserved corn mixture, and remaining 2 tablespoons butter until combined. Season with salt and pepper to taste. Sprinkle with scallion greens and serve.