Corn and Chipotle Grits with Two Cheeses
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
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