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