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Step into the flavorful realm of Southern cuisine with our Roasted Corn & Cheddar Grits Cakes. This dish is a celebration of rich, comforting flavors, effortlessly merging the sweetness of roasted corn with the sharp, bold taste of cheddar cheese. These grits cakes are not only an embodiment of classic comfort food but also present a contemporary twist that makes them suitable for a variety of occasions. Whether served as an appetizer, a side dish, or even as a main course alongside a fresh salad, Roasted Corn & Cheddar Grits Cakes are sure to leave a lasting impression on your guests.

Roasted Corn & Cheddar Grits Cakes

Discover the delicious world of Southern cuisine with our Roasted Corn & Cheddar Grits Cakes. This flavorful dish combines the sweetness of roasted corn with sharp cheddar cheese, creating a comforting treat perfect for any occasion. Easy to prepare and versatile, serve them as an appetizer, side dish, or main course. Follow our step-by-step guide to create these golden, crispy cakes that are sure to impress your guests and elevate your weeknight meals. Embrace the charm of Southern hospitality with every bite!
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Ingredients
  

1 cup corn kernels (fresh or frozen, thawed)

1 cup water

1 cup whole milk

3/4 cup coarse cornmeal

1 cup sharp cheddar cheese, shredded

1/4 cup green onions, finely chopped

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

1/4 cup all-purpose flour (for dusting)

Vegetable oil (for frying)

Fresh cilantro (for garnish, optional)

Instructions
 

Roast the Corn: Preheat your oven to 400°F (200°C). Spread corn kernels evenly on a baking sheet and roast for 15-20 minutes or until lightly charred. Set aside to cool.

    Cook the Grits: In a medium saucepan, combine water, whole milk, salt, and garlic powder. Bring to a boil over medium heat. Gradually whisk in the coarse cornmeal, reducing the heat to low. Stir constantly for about 5-7 minutes until thickened.

      Combine Ingredients: Once the grits are cooked, stir in the roasted corn, shredded cheddar cheese, green onions, and smoked paprika. Mix until the cheese is melted and everything is well incorporated.

        Chill the Mixture: Pour the grits mixture into a greased 9x9 inch square dish or a similar size. Spread evenly and let it cool at room temperature for about 30 minutes. Once cooled, refrigerate for at least 1 hour to firm up.

          Form the Cakes: After chilling, turn the grits onto a cutting board and cut them into squares or circles using a cookie cutter. Dust each piece lightly with flour to prevent sticking.

            Fry the Cakes: In a large skillet, heat vegetable oil over medium heat. Once hot, add the grits cakes in batches so as not to overcrowd the pan. Fry for approximately 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

              Serve: Plate the grits cakes and garnish with fresh cilantro if desired. Enjoy them warm as an appetizer or side dish!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings