Shrimp, Grits and Corn Off the Cob

Summer corn is great even off the cob. And here’s a simple, great way to use it.


  • ¾ cup stone-ground grits – water to cook
  • ½ cup freshly grated Parmigiano Reggiano
  • 2 T butter
  • salt & pepper to taste
  • 2 ears of corn, shucked and kernels removed
  • 1 cup diced zucchini
  • ½ cup diced sweet onion
  • 2 T butter
  • salt & pepper to taste
  • 6 large, wild caught shrimp


  1. Cook grits according to package directions.
  2. Add grated parmesan, cheese, salt and pepper to taste.
  3. Follow the rest of the instructions in the article.
  4. Can be scaled up.
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