Tennessee Grilled Hominy with Chili Butter

Introduction

Looking to amp up your backyard cookout? This fiery Tennessee Grilled Hominy with Chili Butter creates the perfect blend of spicy, smoky, and buttery flavors right on the Arteflame grill. With no need for pans or ovens, you get a restaurant-quality finish straight from your flat top griddle. Perfect as a side or a standout snack—this dish brings the taste of the South to your plate!

Ingredients

• 2 cups yellow hominy (drained and dried if canned)
• 3 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder
• ½ teaspoon ground cumin
• 1 clove garlic, grated
• Juice of 1 lime
• 1 tablespoon fresh chopped cilantro
• Salt to taste
• Optional: Crumbled queso fresco for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center grill bowl of your Arteflame grill.
2. Pour vegetable oil over the napkins.
3. Stack small firewood logs over the napkins, then light the paper napkins.
4. Let the grill heat up for about 20 minutes until the flat top cooktop is sizzling hot. The center grill grate will exceed 1,000°F—perfect for searing!

Step 2: Prep the Chili Butter

1. While the grill heats, melt the butter in a small bowl near the warm edge of the Arteflame cooktop.
2. Stir in smoked paprika, chipotle chili powder, ground cumin, garlic, and lime juice until combined.
3. Set this chili butter aside on the outer edge of the griddle to keep warm without burning.

Step 3: Grill the Hominy

1. Scatter the drained and dried yellow hominy on the flat top cooktop near the center where it’s hottest—this gives them that charred, crispy texture.
2. Let the hominy sizzle undisturbed for 2–3 minutes to develop a nice sear, then stir occasionally to char on all sides.
3. Once golden and crispy, move them slightly to a medium heat zone closer to the outer edge.

Step 4: Toss with Chili Butter

1. Drizzle the warm chili butter over the grilled hominy directly on the cooktop.
2. Toss gently with spatulas to coat every kernel evenly in spicy, buttery goodness.
3. Cook an additional minute to blend all flavors together.

Step 5: Serve

1. Slide the chili butter hominy onto a platter.
2. Garnish with chopped cilantro and queso fresco if using.
3. Serve hot and enjoy that smoky-spicy Tennessee flavor!

Tips

• Make sure your hominy is dry before grilling to get the best sear and crunch.
• Warm butter on the outer edge to keep it melted without boiling or burning.
• Grill larger batches by spreading the hominy in a single layer so they all char evenly.
• Add a pinch of cayenne if you want more heat.
• The Arteflame’s flat top is great for simultaneously grilling your meats—reverse sear them for juicy perfection.

Variations

1. Sweet Tennessee Maple Hominy: Swap chili powder and cumin with maple syrup and a sprinkle of cinnamon for a sweet twist.
2. Tennessee BBQ Hominy: Mix in your favorite BBQ sauce and grill with caramelized onions for a smoky, tangy combo.
3. Tennessee Cheddar Jalapeño Hominy: Add shredded cheddar and chopped jalapeños to the butter before tossing.
4. Tennessee Herb Butter Hominy: Use rosemary, thyme, and sage-infused butter instead of chili spices.
5. Lemon Garlic Tennessee Hominy: Swap lime for lemon juice and add zest for a bright, citrus-forward flavor.

Conclusion

Whether you're hosting a backyard bash or just craving a flavorful side, Tennessee Grilled Hominy with Chili Butter hits all the right smoky, spicy, buttery notes. Easy cleanup, fast prep, and that signature Arteflame finish make it a guaranteed hit every time.

Best Pairings

• Reverse-seared ribeye steak or grilled chicken on the Arteflame
• Tennessee whiskey or a smoky bourbon cocktail
• Charred street corn or grilled green beans with garlic butter
• Classic Southern sweet tea or a citrusy IPA