Directions

1. 1

   Using the large holes of a box grater, grate 2 of the corn ears over a medium bowl, working carefully to capture all the corn milk and juice. Set the grated corn aside. Hold the remaining corn ear upright on a cutting board and use a sharp knife to strip the kernels from the cob into another bowl. Reserve the corn kernels separately.

2. 2

   Pour the chicken broth, whole milk, and 1 1/2 cups water into a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Slowly whisk in the grits, stirring constantly to prevent lumps from forming. Continue whisking frequently as the grits cook until they become very tender and creamy, about 20–25 minutes. Once cooked, stir in the butter and the reserved grated corn with its juices. Taste and season generously with kosher salt and freshly ground black pepper.

3. 3

   About 15 minutes after adding the grits to the saucepan, heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the sliced garlic, dried oregano, and smoked paprika. Cook for about 30 seconds, stirring constantly, until the spices are very fragrant. Add the reserved corn kernels to the skillet and cook, stirring occasionally, until they are golden brown and just beginning to pop, about 3 minutes. Add the prepared shrimp and cook, tossing frequently, until the shrimp are opaque throughout and cooked to an internal temperature of 165°F, about 4 minutes.

4. 4

   Divide the creamy corn grits among four serving bowls. Top each portion with the shrimp and corn mixture, distributing the garlic and pan juices evenly. Garnish with fresh chopped chives and serve immediately.