Grill the corn first. (This can be done well in advance.) Shuck off the husks and butter the ears. Grill over an open fire (preferably charcoal) until the kernels are dark brown here and there.
Let the corn cool. Slice the kernels off the cob, holding the stem end down on a cutting board and slicing downward.
Bring the chicken broth to a light boil. Add the cream and return to a boil.
Slowly whisk in the grits and then the corn. Reduce the heat to a simmer and cook five to six minutes.
