Mexican Street Corn Muffins are light savory corn muffins flavored with mayonnaise, spices, jalapenos and cotija cheese.
Mexican Street Corn Muffins
By Sue Lau | Palatable Pastime
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Mexican Street Corn Muffins is my recipe of the day for the blogging group Muffin Monday. We group together on the last Monday of the month to share tasty muffin recipes. Glad you could join us!
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For my muffin recipe, I have added the flavors of Elote street corn or Muffins Esquites into moist tender corn muffins.
This involves a bit of monkeying with sour cream, mayonnaise, fresh corn, jalapenos and spices. They are really quite enjoyable.
I would suggest eating these with a bowl of chili or perhaps a southwest flavored vegetable soup. Or they could round out any other type dinner plate of Mexican food that was not already too corn heavy. Perhaps some carne guisada? Or maybe as a side to carne asada. Or if you have some it would be lovely with menudo.
Muffin Monday
- Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
- Lemon Crumb Muffins from Jolene’s Recipe Journal
- Lemon Mascarpone Muffins from Food Lust People Love
- Mexican Street Corn Muffins from Palatable Pastime
- Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
- Sweet Potato Muffins with Cinnamon Crunch from Karen’s Kitchen Stories
Mexican Street Corn Muffins
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Mexican Street Corn Muffins
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Mexican Street Corn Muffins
Equipment
- 1 muffin pan
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 cup fresh cob cut corn one ear
- 1/4 cup sliced pickled jalapenos chopped
- 3/4 cup cotija cheese
- 1 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
Instructions
- Preheat oven to 350F.
- Spray a 16 count muffin pan with bakers release spray (2 pans).
- Combine flour, corn meal, baking powder, salt, sugar, chili powder and black pepper in a mixing bowl.
- Add cut corn, chopped jalapenos and cotija to the flour mixture, blending to coat with flour.
- In another small bowl, whisk eggs with buttermilk, sour cream, mayonnaise and cooled melted butter.
- Combine the wet mix to the flour, stirring gently until just combined.
- Divide batter into 16 cavities of the prepared muffin tin.
- Bake for 20 minutes or until they test clean with a toothpick.
- Cool in pan five minutes, then turn out and continue cooling on a wire rack.
Notes
Nutrition
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I knew immediately from the muffin name that I was going to like your flavor combination, Sue. Delightful muffins!
I love savory muffins and these are perfect along with some smoked pork that I have coming up this month.
When comes to savory muffins, you are the queen, Love this mexican street corn muffins.I am going to try this one.
I need to make more savory muffins and this is a great place to start!