Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course, to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.
The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.
How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you need. (Off-season you can substitute with frozen corn, thawed.)
Makes: 18 medium size
Prep time: 25 minutes
Baking time: 25 minutes
2 Tbs sour cream
2 Tbs mayonnaise
¼ cup oil
½ cup milk
2 cups cornmeal (I used coarse stone-ground, but any will do)
1 cup flour
1 Tbs baking powder
1 Tbs salt or to taste
1 tsp sugar
Dash cayenne (optional)
1 ½ cups cooked corn kernels (from 3 medium size ears)
1 ½ cups medium diced red pepper cubes
2 scallions, chopped
3.5 oz (100 grams) fresh Mozzarella cheese, coarsely grated
3.5 oz (100 grams) Cheddar cheese, coarsely grated
1. Preheat the oven to 350F(175C). Place 18 paper cups in two muffin pans.
2. In a large bowl, whisk together the eggs, sour cream, mayonnaise, oil and milk. Add the cornmeal, flour, baking powder, salt, sugar and cayenne. Mix briefly, just until all combines. Add the corn, pepper, scallion and cheeses and mix lightly.
3. Fill the cups with the mixture and bake for 25 minutes. Let cool on a rack for 10 minutes before serving.