When my daughter was a baby I decided I needed an adventure. My sister-in-law Jessica had started working for Delta Airlines and gave us a couple buddy passes. When I was a kid, my uncle worked for an airline and buddy passes worked great. You walked to the gate, gave them the pass and walked on the flight. Buddy Passes are much different now.
We still paid a lot for our tickets and then we waited ALL DAY in the airport trying to get on a flight. We had almost given up hope, but we finally made it.
We flew to Charleston SC. I wanted to go somewhere new and worked with a girl who was from South Carolina. She not only recommended we go to Charleston in the first place, but she also provided me with a list of places we must eat. One of the yummiest things I have ever eaten was Shrimp and Grits at a Charleston restaurant.
We had an awesome time once we got there. The heat index was only 118. I was a sweaty mess! We saw many incredible sites including plantations, the beach, aquariums and Fort Sumpter (where the Civil War started).
Before our trip, I had never heard of Lowcountry cusine. But before I left, I made sure to get a cookbook featuring Lowcountry recipes. This dish was so amazing, I knew I would make it over and over again.
The flavor packed shrimp “gravy” is spooned over cheesy grits. Grilled corn and delicious tomatoes add their fabulosity. And bacon rounds out the all-star cast.
My favorite way to prepare the corn is to chuck the whole cob, with the husk still intact, on the grill. Then I let the cobs get nice and toasty. (Sometimes the husk burns away and leaves little charred spots on the corn, that can be delicious, if they aren’t too charred.) I used to soak the corn, but found it didn’t really help that much. Now i just throw it on a preheated grill and wait about 15 minutes, turning every so often. Make sure you let them cool a little before trying to peel them. They get pretty hot!
Then just cut the corn off the cob and you are set.
Recipe Source: Adapted from Alton Brown’s Cheese Grits and Lowcountry Cooks Cookbook