1 ear of corn
2 serrano chiles
1 cup yellow stone-ground corn grits
1 tablespoon basil, cut in strips
1 1/2 teaspoons olive oil
salt and freshly ground pepper to taste
Preheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or grill it until nicely brown. Cut kernels off cob. Blacken chiles in a hot skillet, no oil, and finely chop. Bring 4 cups water to a boil and stir grits in slowly. Simmer until creamy, stirring occasionally, about 10 minutes. Stir in corn and remaining ingredients.