Southern Style Corn Grits are a true comfort food staple in any Southern kitchen. The creamy, buttery texture paired with ...

To make the charred corn, cook the corn on the cob according to ... Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and ...

Return all of the cooked onions to the pan and ... Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes ...

In a large, high-sided skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook for 3 minutes, until softened. Stir in the flour and cook for 1 minute.

Remove from the oven and cover with a clean tea towel for five minutes. Make the butter while the corn is cooking. Set a small frying pan over medium heat. Add the cumin seeds and toast until ...

2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again ...