Corn, Red Pepper and Cheese Muffins

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Tasty Eats

Corn, Red Pepper and Cheese Muffins Ronit Penso

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…

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11 thoughts on “Corn, Red Pepper and Cheese Muffins

  1. apuginthekitchen says:

    I love fresh corn, nothing better and your muffins look delicious. Your directions for cooking fresh corn is perfect. I even love eating it raw when I know it’s super fresh. Less is best when it comes to this delicious vegetable.

    Liked by 1 person

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