Its the perfect side dish for every summertime meal.
These fresh corn muffins are case in point.
The result are tender, just-sweet-enough corn muffins bursting with corn flavor.
Simply Recipes / Laurel Randolph
The raw kernels perfectly steam as the muffins bake for bursts of freshness in every bite.
And they wouldnt be quicker or easier to make.
I eat these muffins for breakfast with jam or alongside dinner.
Simply Recipes / Laurel Randolph
However you serve them, just be sure to serve warm with plenty of butter!
Fresh Corn vs.
Frozen Corn
you might swap the fresh corn in this recipe for a cup of frozen corn kernels.
Second, you wont get the same texturefrozen corn isnt as crisp.
Finally, the batter will be fairly stiff, thanks to the very cold corn.
Line a muffin pan with liners or spray with cooking spray.
Shuck the corn and remove the silks.
Slice the kernels off the cob into a medium mixing bowl along with any juice from the cob.
Add the baking mix, egg, and sour cream.
Use a wooden spoon or rubber spatula to mix just until combined and no streaks of sour cream remain.
Youll get 6 to 8 muffins.
Remove to a cooling rack and cool for a few minutes before serving warm with butter.
The muffins wont be quite as tender.
you might also use Jiffys original recipe, replacing the sour cream with 1/3 cup of milk.
For a cheesy upgrade, add 1/2 cup shredded cheddar cheese.
Or add a bit of heat with chopped pickled jalapenos.
Either goes greatwith chili!
