1 third white sugar
5 cups light whipping cream
2 tablespoons orange juice
6 teaspoons vanilla extract
1 teaspoon citrus zest
2 teaspoons lemon zest
Preheat oven to 300 degrees F (150 degrees C). Grease silverware cupcake pans.
To Make Orange Grits: In a small bowl, whisk together sugar, light cream, orange juice and lemon zest. Slowly pour orange mixture into half of the prepared pans. Pour filling into remaining pan. Chill overnight to let cool completely.
To Make Tangy Fruit Glaze: Mix together orange zest and lemon zest in a small saucepan. Place orange mixture over cooked corn. Chill until juice runs clear. Vary remaining time for filling and glaze. Serve over top of corn.
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