Grilled Jalapeo-Chive Corn Sticks

Difficulty: Easy

Servings: 6 corn sticks

Nutritional Information Per Serving (1 of 6 servings): Calories 359, Total Fat 24 g, Saturated Fat 10 g, Carbohydrates 34 g, Dietary Fiber 2 g, Sugars 10 g, Protein 4 g, Cholesterol 72 mg, Sodium 262 mg

Total Time: 30 min

Active Time: 30 min

Fire up your grill for these irresistible Grilled Jalapeo-Chive Corn Sticks, a smoky Southern classic reimagined! Crunchy outside, buttery-tender inside, these cornbread sticks sizzle in a special cast-iron pan shaped like little ears of corn. Grill the corn on the cob first for charred sweetnesspuree some for moist batter, fold in kernels for pop. Jalapeos and chives bring fiery, herby zing, crowned with jalapeo-honey butter that melts dreamily. Perfect for summer barbecues that'll have everyone reaching for more!

Ingredients

3 tablespoons neutral oil like canola, plus extra for greasing the pan
2 small ears of corn, husks removed and cleaned
2/3 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
Kosher salt and freshly ground black pepper
1/4 cup buttermilk
2 tablespoons plus 2 teaspoons honey
1 large egg
1 large jalapeo, finely diced
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, softened

Special equipment: A 6-cavity cast-iron corn stick pan

Instructions

Set up a grill for medium-high indirect heat. For gas grills with three or more burners, ignite all burners to medium-high; after about 15 minutes, turn off one middle burner and reduce the others to medium. For charcoal, place a chimney full of lit and ashed-over briquettes on one side. Put a drip pan on the opposite side to prevent flare-ups. Follow your grill's manual for specific recommendations.
Brush the cast-iron corn stick pan with oil and place it over the indirect heat area of the grill to preheat for 15 minutes.
Grill the corn ears directly over the heat, rotating until lightly charred, about 5 to 6 minutes. Remove and let them cool briefly.
In a medium bowl, mix cornmeal, flour, baking powder, and 1 teaspoon salt. In a blender, combine the buttermilk, 2 tablespoons honey, egg, and the kernels sliced from one ear of corn. Blend until very smooth. Pour this liquid mixture into the dry ingredients and gently fold together. Take kernels off the other ear and stir them into the batter along with half the jalapeo and 1 tablespoon chives.
Carefully take the hot pan off the grill and divide the batter evenly into the cavities, smoothing out the tops. Return the pan to the indirect heat, cover it, and cook until the corn sticks are golden brown on the edges and a toothpick inserted in the center comes out clean, around 7 to 10 minutes.
Let the corn sticks cool in the pan for 5 minutes before removing them to a serving dish.
While they cool, mix the softened butter with the remaining jalapeo, remaining 1 tablespoon chives, remaining 2 teaspoons honey, 1/2 teaspoon salt, and a few grinds of black pepper in a small bowl until creamy. Serve this flavored butter alongside the corn sticks.