Jalapeño and Corn Pastry Cups

This is an incredible side dish to share with your friends and family! A perfectly seasoned cornbread pastry cup filled with fresh corn, sautéed jalepeños and pepper jack cheese.

Ingredients:
Cornbread Pastry Cups:
– 3/4 cup butter, cubed and frozen
– 1 1/2 cups AP flour
– 1/2 cup cornmeal
– 1/2 cup PSC Whiskey Smoked Sugar
– 1 tsp PSC Smoked Salt
– 2 egg yolks
– 4-5 Tbsp ice water
Corn Filling
– 4 ears of corn
– 4 jalepeños, finely diced
– 1 sweet onion, finely diced
– 1 1/2 cups grated pepper jack cheese
– 1 tsp PSC Smoked Salt
– 1-3 tsp PSC Chipotle Dust
.
Directions:
– Using a food processor, pulse together flour, cornmeal, Smoked Sugar and Smoked Salt
– Add frozen butter and pulse a few times (there should be little chunks of butter in the dough)
– Wisk together egg yolks and 3 Tbsp of ice water
– Add yolk and water mixture to dough and pulse just enough to bring together
– Add additional water if needed until the dough can hold together (should be kind of like kinetic sand)
– Wrap and refrigerate for at least a couple of hours
– Sauté onions and jalepeños with a couple of Tbsp of oil and Smoked Salt
– Cut corn off the ears and combine corn, sautéed onions and jalepeños, cheese and Chipotle Dust in mixing bowl
– Spray muffin tins with cooking spray
– Press dough into tins and fill with filling

– Bake at 375° for about 20-25 minutes