Grilled Corn Muffins With Blueberry Honey Butter Recipes

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BLUEBERRY-CORN MUFFINS



Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

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Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
  • Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER



Grilled Corn Skewers with Chipotle- Cilantro Butter image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes
2 sticks unsalted butter, at room temperature
2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total
2 cloves garlic, chopped
1/4 cup freshly chopped cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
Honey, to taste

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Steps:

  • Heat grill over high heat.
  • Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
  • Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
  • Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

SMOKY CHICKEN AND CORN WITH HONEY BUTTER



Smoky Chicken and Corn with Honey Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, at room temperature
2 tablespoons honey
Kosher salt and freshly ground pepper
2 ears of corn, shucked and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 bunch scallions, trimmed and cut into 2-inch sections
4 sprigs fresh thyme
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1/2 teaspoon sweet smoked paprika

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Steps:

  • Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
  • Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side. Top with the mushrooms, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.
  • Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter.

GRILLED CORN MUFFINS WITH BLUEBERRY-HONEY BUTTER



Grilled Corn Muffins with Blueberry-Honey Butter image

Provided by Bobby Flay

Time 2h10m

Yield 8 servings

Number Of Ingredients 4

1 pound unsalted butter, slightly softened
1 pint ripe blueberries
1/4 cup honey
8 homemade or store bought corn muffins, sliced in 1/2 horizontally

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Steps:

  • Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours.
  • Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter.

SHOO-FLY MUFFINS



Shoo-Fly Muffins image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 2 dozen muffins

Number Of Ingredients 11

Nonstick cooking spray, for greasing
2 cups all-purpose flour
1 cup packed light brown muscovado sugar
1/8 teaspoon fine sea salt
Pinch ground allspice
6 tablespoons cold unsalted butter, cut into pieces
1 cup boiling water
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract

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Steps:

  • Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.
  • Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
  • Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.

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