Fresh Corn & Green Chile Corn Muffins
Yield: 12 muffins
  • 4oz unsalted butter (1 stick), at room temp
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tbl honey
  • 1 cup sour cream
  • 1 ½ cups all-purpose flour
  • ¾ cup cornmeal (I like medium or coarse ground)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 cups fresh raw corn (roughly 2 cobs)
  • 2 green chiles (such as new mexican, poblano, or jalapeño)
  1. Preheat oven to 350˚F and line two 12-muffin pans with paper cups – alternating every other space (to allow muffin tops to grow freely). You can also grease the pans with melted butter using a pastry brush.
  2. Roast chiles over a burner, turning with tongs until the skin becomes completely blackened. Place in a bowl and cover for 5-10 minutes – this steams the pepper and makes the skin easier to remove. Scrape off charred skin, remove seeds, and chop into small pieces, set aside. Remove corn from cobs and set aside with chiles.
  3. Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl before mixing in the honey and sour cream.
  5. In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
  6. With the mixer on low, slowly add the dry ingredients and mix just until combined.
  7. Fold in fresh corn and chiles by hand – use a big spatula here and make sure to get all the way to the bottom as you fold.
  8. Spoon batter into prepared muffin pans.*
  9. Bake for 30-40 minutes, rotating the pans after 15 minutes.
*If you want them hot out of the oven in the morning, put them in the fridge at this point - leave uncovered as plastic wrap will take precious batter with it when removed.
Recipe by Eat Some Wear Some at