Bring a large pot of salted water to a boil. Blanch corn in boiling salted water for 5 minutes. Remove corn from water and rub with oil and season with salt and pepper. Grill the corn on medium-high, turning until all sides are lightly charred.
Place cornbread, cream, milk, and salt into a small pot and simmer until all cornbread is soft (approximately 10 minutes). Transfer to a blender; slowly process gradually turning up the speed until the mix is very smooth. Add TABASCO® Sauce and then slowly add the cubes of butter until all butter is emulsified into the mixture.
Heat canola oil in a medium pot. Once hot, add the popcorn kernels and cover with lid. Once you hear the popping slowing down, pull the pot off the heat. Season with salt.
To plate, cut the grilled corn into 4 pieces, drizzle with the cornbread butter and top with popcorn and chives.
Makes 10 servings.
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You will need:
Original Red Sauce
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