Recipe courtesy of Emily Weinberger for Food Network Kitchen
Recipe courtesy of Emily Weinberger for Food Network Kitchen
Watch how to make this recipe.
Grilled Jalapeño-Chive Corn Sticks
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 corn sticks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 262 mg
Corn sticks are a Southern specialty and the inspiration for this version that’s “baked” on the grill. Also known as cornbread sticks, corn sticks are crispy on the outside, buttery and soft on the inside and always served with a big pat of butter. A special cast-iron pan features indentations shaped like small ears of corn and are part of their appeal. The batter sizzles when it hits the preheated pan and immediately begins to form a delicious crust. For this recipe, we grilled corn on the cob and then puréed some to moisten the batter and folded in the rest for texture. Jalapeños and chives boost the flavor, and a jalapeño-honey butter is a flavorful finish for the sticks.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 corn sticks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 262 mg
Ingredients
Directions
Special equipment:
a 6-cavity cast-iron corn stick pan- Prepare a grill for medium-high indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Brush a 6-impression cast-iron corn stick pan with oil and place on the indirect-heat portion of the grill to preheat for 15 minutes.
- Meanwhile, grill the ears of corn on the direct-heat portion of the grill, turning until slightly charred all over, 5 to 6 minutes. Remove from the heat and let cool slightly.
- Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a medium bowl. Add the buttermilk, 2 tablespoons honey and the egg to a blender. Cut the kernels off one ear of corn and add them to the blender. Blend until very smooth. Pour the mixture into the bowl with the cornmeal and fold to combine. Cut the kernels off the other ear of corn and fold into the batter along with half of the jalapeño and 1 tablespoon of the chives.
- Carefully remove the hot pan from the grill and divide the batter between the cavities and smooth the tops. Place the pan back onto the indirect-heat part of the grill and cook, covered, until the corn sticks are golden brown around the edges and a toothpick inserted into the center comes out clean, 7 to 10 minutes.
- Let the corn sticks cool in the pan for 5 minutes, then remove the sticks and place on a platter.
- Meanwhile, combine the butter, remaining jalapeño, remaining 1 tablespoon chives, remaining 2 teaspoons honey, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Serve alongside the corn sticks.
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