Corn Biscuits with Hot-Sweet Butter Sauce

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Even when you've had an earful, there are still plenty of juicy tidbits to be shared.

So, it's a good thing that corn kernels are every bit as pleasurable as corn-on-the-cob.

Make a dish using fresh kernels and you'll be treated to a different experience: the texture is more delicate and the flavor may be even sweeter.

What's more, you can stretch the servings, which is a great advantage when you're cooking for two, but are left with one ear of corn.

Depending on what you're making, you can use raw or cooked corn kernels.

For example, add raw corn to your favorite chili or chicken soup recipe. Saute corn with tomatoes and thyme for a light pasta sauce.

Cooked corn kernels are delicious in salads. Sprinkle corn over chicken salad or a mixture of lettuce, onion and goat cheese. Stir a little corn into traditional egg salad and bind with curry- or chili-flavored mayonnaise.

Another great way to use cooked corn is in baked items such as biscuits, muffins and scones. By cooking corn first, you'll avoid adding excess moisture to a recipe.

Removing corn kernels is easy if you cut the kernels at a diagonal using a small sharp paring knife. Place the ear of corn in a large bowl when you do this to avoid spurting juice.

If you're using cooked corn in a recipe, you can scrape the kernels in advance. Pack in a container and refrigerate for a couple of days. Raw corn loses its flavor quickly. Prepare it just before you cook with it.

The following corn biscuits are appealing when served plain and a wonder of rich flavor when topped with a drizzle of honey-chili butter.

Corn Biscuits with Hot-Sweet Butter Sauce

Makes 5 biscuits.

Preparation time: 15 minutes

Cooking time: 20 minutes

Corn biscuits:

1 cup flour

2 teaspoons sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/8 teaspoon chipotle chili powder

3 tablespoons unsalted butter, melted

1/2 cup milk

1/2 cup cooked corn kernels (1 medium ear, cooked)

1/4 cup shredded sharp cheddar cheese

Hot-sweet butter sauce:

2 tablespoons honey

1 1/2 tablespoons unsalted butter

1/8 teaspoon chipotle chili powder

Combine flour, sugar, salt, baking powder and chipotle chili powder in large bowl. Stir well.

Combine melted butter and milk in a small bowl. Pour over flour mixture. Stir just to moisten batter; do not beat. Stir in corn and cheese.

Line a baking sheet with parchment paper. Drop batter onto baking sheet by 1/4 cup measure at least 2 inches apart. Bake for 18 to 22 minutes or until golden brown. Cool on baking sheet for 5 minutes; turn out onto wire rack.

For hot-sweet butter sauce combine honey, butter and chili powder in a microwave safe bowl. Microwave at low speed for 2 minutes or until butter is just about to melt. Remove from microwave. Stir to blend butter into sauce.

To serve split open biscuits and drizzle on sauce.

Each biscuit (with hot-sweet butter sauce) has 230 calories; 13.5 grams total fat; 5 grams protein; 26 grams carbohydrates; 34.5 milligrams cholesterol; 160 milligrams sodium and 2.3 grams dietary fiber.

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Corn Biscuits with Hot-Sweet Butter Sauce - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes