1 C. white corn grits
2 C. reduced-fat (2 percent) or whole milk
2 C. water
1/4 tsp. sea salt
3 ears fresh corn, kernels removed
Butter (optional)
Chopped fresh parsley, for garnish

In a medium saucepan, combine grits, milk, water, and salt and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until grits become soft and creamy, about 5 minutes. Add more water if the mixture becomes too thick. Remove from heat. Stir corn kernels into the cooked grits. Cover and let stand to allow heat to cook the fresh corn. Just before serving add butter, if desired, and sprinkle with parsley.