Instructions: Rub corn evenly with 2 tablespoons oil, and sprinkle with salt. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to 15 minutes or until golden brown, turning occasionally; cool. Cut corn kernels from cobs, and set aside.

Saute garlic and shallots in remaining 1 tablespoon oil in a large heavy saucepan over medium-high heat 5 minutes or until tender. Add chicken broth, and bring to a boil. Gradually add grits, stirring constantly; reduce heat, and simmer, stirring often, 5 to 7 minutes or until thickened. Stir in corn, cheese, chives, and pepper.

This recipe yields 8 servings.

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