Using a medium saucepan over medium heat, add 1 tablespoon of the corn oil. Saute the onions until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until tender, about 5 minutes.
Increase heat to medium high, add the milk and water, and bring to a boil. Whisk in grits, reduce heat to low and simmer, stirring constantly, until thick, about 30 minutes. Add the 2 tablespoons butter, season generously with salt and pepper, set aside and keep warm.
Using a large saute pan over medium high heat, add the remaining 1 tablespoon corn oil. Add the garlic and cook until fragrant, stirring constantly, 45 to 60 seconds. Add the greens, reduce heat to low, cook until just wilted, 2 to 3 minutes.
Pour the grits over the greens and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Makes 4 to 6 servings.
Grits and Greens Recipe: https://whatscookingamerica.net/pasta_rice_main/gritsandgreens.htm