White Pepper Grits with Fresh Corn

I made white pepper and cheddar cheese grits back April and that was so good. This is pretty similar but traded the cheddar cheese out for corn that I had in the fridge.  

Ingredients:
1 cup grits
 2 cups water
1 cup 1% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup cooked corn

Preparation:

Heat the water and milk up in a large sauce pan. Add the salt and white pepper. You may want to add another dash or two of white pepper, but wait until your all done with the grits, taste and then decide.

 

Add 1 cup of grits to the sauce pan and stir frequently with a whisk. As the grits cook they will thicken up and stop thickening when fully cooked. You want the consistency of the grits to be like a thick pancake batter. If the grits are to runny or thin, add another dash of grits. If the grits are too thick, add a little more milk. 

 

Toss in the cooked corn and let that heat up. Now is when you check to see if you need more white pepper. You want to taste the pepper, but not be overwhelmed. Serve with a little butter and chopped parsley for garnish.