Best 4 Chile Corn Muffins With Chipotle Butter Recipes
Indulge in the tantalizing fusion of flavors with Chile Corn Muffins with Chipotle Butter, a culinary delight that seamlessly blends the zest of Mexican spices with the comforting warmth of cornbread. These delectable muffins are bursting with a medley of roasted corn, zesty poblano peppers, and the smoky heat of chipotle peppers, all enveloped in a tender, moist cornbread batter. Accompanying these savory muffins is a luscious Chipotle Butter, a perfect complement that elevates the flavors with its creamy texture and smoky undertones. This recipe also includes a variation for Vegan Chipotle Butter, catering to those with dietary preferences. Additionally, discover a flavorful Roasted Poblano Corn Salsa, a vibrant combination of roasted poblano peppers, corn, red onion, and cilantro, which adds a refreshing touch to your meal. These recipes offer a delightful culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED CORN WITH FOUR-CHILE BUTTER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
- Preheat the oven to 375 degrees F.
- Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
- Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
- Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.
GREEN CHILE CORN MUFFINS
Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!
Provided by JenniferCooks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until golden brown and set, 25 to 30 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g
CHIPOTLE CORN MUFFINS
My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.
Provided by venus2
Categories Quick Breads
Time 30m
Yield 6-24 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Spray muffin tins lightly with oil.
- Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
- In a separate bowl, beat the eggs with yogurt.
- Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
- fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
Tips:
- Use fresh corn: Fresh corn on the cob is best for this recipe, but you can also use frozen or canned corn if necessary.
- Roast the corn: Roasting the corn before adding it to the batter gives it a smoky, slightly charred flavor.
- Use a combination of flours: This recipe uses a combination of all-purpose flour and cornmeal, which gives the muffins a light and fluffy texture with a slight cornbread flavor.
- Add some spice: The chipotle butter is the perfect way to add a little heat and smokiness to these muffins. You can also add some chopped jalapeños or cayenne pepper to the batter if you like.
- Don't overmix the batter: Overmixing the batter can result in tough, dry muffins. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature: This will help them rise quickly and develop a golden brown crust.
- Serve warm with the chipotle butter: The chipotle butter is the perfect complement to these muffins. Serve them warm for the best flavor.
Conclusion:
These Chile Corn Muffins with Chipotle Butter are a delicious and easy-to-make snack or side dish. They're perfect for potlucks, picnics, or any other gathering. The combination of sweet corn, roasted chiles, and smoky chipotle butter is sure to please everyone. So next time you're looking for a tasty and unique muffin recipe, give these Chile Corn Muffins with Chipotle Butter a try. You won't be disappointed!
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