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
Ingredients
2 eggs
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.
Tasty Eats 
The photos of the process are very helpful – it’s good to actually see what to do and the finished product. It’s great you’re taking the effort with photographing while cooking.
Not so sure it’s so easy to make these muffins… I love cooked corn ears, so I think I will settle with that. Though from the link to your post about how to cook corn, I realize I may be missing something, as in Israel I usually get only per-cleaned corn. Guess that’s what the customers prefer. After reading I realize it may have an effect on the flavor.
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Thanks for your feedback. I’m glad the photos help you visualize the process.
I do think that these muffins are easy to make – you only have to mix it all in one bowl! Give it a try and you’ll see… 🙂
I know that in Israeli supermarkets most of the fresh corn comes already packaged and husked – but you can get un-husked corn ears in all the great outdoor produce markets. An even better choice would be one of the Farmers Markets. They have great fresh produce there. It’s always worth it to look for these markets. They have the tastiest products.
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Muffins with mayonnaise as in ingredient? that really got my attention! Yum, these look good, and are on my near future “to do list”.
Ears of corn (on the cob) are still stupidly hard to find here in The Netherlands and you never ever find it frozen, so would corn out of a tin (well drained) be as good in this recipe please?
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The mayonnaise actually adds oil and eggs in one, but with a different flavor somehow. It’s nice to add to savory muffins.
As for the corn – a shame you can’t get fresh or frozen, but yes, canned corn will work as well. I suggest to strain it well before adding to the batter.
Good luck and happy cooking! 🙂
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Thanks Ronit,
I’ve seen sweet corn on the cob in one supermarket (but it wasn’t around long) and they insist on peeling off the leaves and putting it in plastic warp on little plastic trays (usually two to a tray)so the cob is “on show”…of course that dries it out a lot 😦
I did mention that to the manager but he shrugged and said “but that’s how we do it” and clearly wasn’t interested.
Historically in the last centuries fresh corn was used as cattle feed (as was parsnip) so the Dutch never considered it fit for their own table!
Luckily that’s sloooowly changing and more people can try it for the short time it’s stocked in the supermarket (it’s a small miracle it’s even there!) It’s a pity I can’t seem to educate them that it’s freshness is preserved by leaving it in the leaves… I’m working on it!
Knowing the historical attitude to sweetcorn it was no surprise to me that you can;t (yet) get it frozen.
I’ll try these muffins soon!
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If the Dutch had mostly the type of corn that is used to feed cattle, I can see why they are not as enthusiastic about it, as those who are used to the sweet, fresh type.
Hopefully it will still work out for you with the canned corn. 🙂
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These muffins look scrumptious, and contain all the ingredient we love! BUT – I never have mayonnaise around. What could I use as a substitute?
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I’m glad you like the recipe.
As for the mayonnaise – I would suggest to increase the sour cream amount to 4Tbs, and add a few drops of lemon juice and a bit more salt, which the mayonnaise has.
I hope you’ll enjoy the results.
Good luck! 🙂
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Very savoury and appealing!
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Thank you Liz! 🙂
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I like the addition of sour cream and mayonnaise. I add mayo in my choco chip muffins too. I will try this recipe.
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Thank you Sandy. Mayo is indeed a wonderful addition to bakes. It adds such nice creaminess, and so is the sour cream, which is really needed here, as here the main ingredient is the cornmeal and corn.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Have fun, Ronit.
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Thank you Paul! 🙂
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Lovely savoury muffins. Definitely include the dash of cayenne! 😉
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Thank you!
I agree, the cayenne adds so much! :))
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