Spicy Corn and Jalapeno Bars
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Pastry:
1 cup all-purpose flour
1/4 cup cornmeal
1 1/2 Tbsp sugar
1 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp freshly ground pepper
4 oz cream cheese
4 Tbsp cold unsalted butter, cut into pieces
Filling:
2 Tbsp unsalted butter
2 ears of corn, kernels cutt off the cobs (2 cups)
2 jalapenos, seeded and minced
1 Tbsp honey
1/2 lb fresh goat cheese (1 cup), softened
2 Tbsp snipped chives
Salt and freshly ground pepper
1 egg mixed with 1 Tbsp water
Instructions:
MAKE THE PASTRY
In a food processor, combine the flour, cornmeal, sugar, chili powder, salt, paprika, cayenne and pepper. Add the cream cheese and butter and pulse until a dough forms. Transfer the dough to a sheet of plastic wrap and press it into a disk. Wrap and refrigerate until chilled, about 30 minutes.
MEANWHILE, MAKE THE FILLING
In a medium skillet, melt the butter. Add the corn kernels and cook over moderate heat until crisp-tender, about 3 minutes. Add the jalapeños and cook for 2 minutes longer. Stir in the honey and transfer to a bowl. Add the goat cheese and stir until melted. Stir in the chives, season with salt and pepper and let cool to room temperature.
Preheat the oven to 350°. Line a baking sheet with parchment paper. On a well-floured surface, roll out the pastry to a 12-by-15-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it onto the baking sheet. Refrigerate for 10 minutes.
Spread the filling on half of the pastry, leaving a 1/2-inch border on 3 sides. Brush the border of the pastry all around with the egg wash. Fold the pastry over the filling and press the edges to seal. Refrigerate for 10 minutes, just until firm.
Brush the top of the pastry with the egg wash. Bake for about 20 minutes, until the pastry is golden. Transfer the baking sheet to a wire rack and let cool. Slide the parchment paper onto a work surface and cut the pastry into 16 bars.
Make Ahead
The bars can be refrigerated for up to 2 days.
Makes 16 bars.
Recipe by Carrie Dove, foodandwine.com