Recipes Corn-and-Chipotle Grits with Two Cheeses Be the first to rate & review! Delicious, Quick Side Dishes By Melissa Rubel Jacobson Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 4 Ingredients 3 1/2 cups water 3/4 cup instant grits 2 teaspoons kosher salt 1 cup fresh corn kernels (from 1 ear) 2 scallions, thinly sliced 1/2 cup shredded Monterey Jack cheese (2 ounces) 1/2 cup shredded sharp cheddar cheese (2 ounces) 1 1/2 teaspoons chopped chipotle in adobo Directions In a medium saucepan, bring the water to a boil. Slowly whisk in the grits and the salt. Cover and simmer over low heat, stirring occasionally, until the grits are thick and tender, about 20 minutes. Remove from the heat, stir in the corn, scallions, cheeses and chipotle and serve hot. Serve With Barbecued chicken or shrimp. Rate it Print