with bacon jalapeño corn muffins and corn on the cob
Prep & Cook Time:30-40 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
BBQ sauce goes everywhere; on pork, steak, chicken… so why not seafood? That sweet tang, made even sweeter with a touch of honey, turns every protein into a delight, whether they grazed on grass or swam in the stream. BBQ honey sauce isn't the only sweet thing swimming around in this meal: meet its sides, sweet corn with garlic better and slightly spicy muffins. Sweeeetttt.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Remove husk from corn, if necessary.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Place jalapeño in a microwave-safe bowl and microwave, 30 seconds.
Prepare the Muffins
In a mixing bowl, combine muffin mix, bacon, jalapeño, and 1/4 cup water until a pancake-like batter forms. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.
Divide batter evenly into four cups of prepared muffin tin. Place muffin tin on one side of prepared baking sheet.Place corn on other side of baking sheet and top with 1 tsp. olive oil and a pinch of salt.Bake in hot oven until corn is tender and muffin tops are lightly browned and start to crack, 12-14 minutes.While muffins and corn bake, cook salmon.
Cook the Salmon
Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.
Make the Sauce
In another mixing bowl, combine chives, honey, BBQ sauce, mayonnaise, and a pinch of salt and pepper until smooth.
Finish the Dish
Plate dish as pictured on front of card, topping corn with butter and topping salmon with sauce. Bon appetit!
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