Skillet Sweet Corn Grits with Chili-Crisp Eggs & Blistered Tomatoes

Grits have long been a Southern breakfast cornerstone, slowly simmered until creamy. This skillet version folds in sweet corn and tops the bowl with chili-crisp eggs and blistered heirloom tomatoes for a bright, spicy finish.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 21g protein
• 48g carbs
• 24g fat

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Ingredients

• 1 cup stone-ground yellow grits
• 2 cups whole milk
• 2 cups water
• 3 tbsp unsalted butter
• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 4 large eggs
• 3 tbsp chili crisp
• 1 cup sharp cheddar cheese, shredded
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 scallions, thinly sliced
• 1 tbsp olive oil

Instructions

1. 1Bring the milk and water to a gentle simmer in a medium saucepan over medium heat, then slowly whisk in the grits and salt until no lumps remain.
2. 2Reduce heat to low and cook the grits, stirring often with a wooden spoon, until thick, creamy, and tender, about 20 to 25 minutes; stir in most of the butter and the shredded cheddar until melted and silky.
3. 3While the grits cook, heat a large cast-iron skillet over medium-high heat and add the olive oil. Add the corn kernels in a single layer and let them char undisturbed for 2 to 3 minutes until browned in spots and fragrant.
4. 4Stir the corn, then push it to one side of the skillet. Add the remaining butter and the heirloom tomatoes cut into thick wedges; cook until the tomatoes blister and release some juices, about 3 to 4 minutes. Season the vegetables lightly with salt and pepper.
5. 5In a separate nonstick skillet set over medium heat, warm a spoonful of chili crisp until it sizzles. Crack in the eggs and cook sunny-side up or over-easy until the whites are set but yolks remain runny, about 3 minutes, spooning a little chili oil over the tops.
6. 6Taste the finished grits and adjust seasoning with salt and pepper; they should be loose enough to spoon but thick enough to hold a soft peak.
7. 7Divide the cheesy corn grits among four warm bowls. Spoon the blistered tomatoes and charred corn over each portion, letting some tomato juices mingle with the grits.
8. 8Top every bowl with a chili-crisp fried egg, extra chili crisp to taste, and a shower of sliced scallions. Serve immediately while the yolks are still glossy and the grits steaming.