The 4-Ingredient Corn Recipe I Make Every Summer
It’s the perfect side dish for every summertime meal.
Prime summer is prime time for corn. Corn on the cob, corn salsa, corn fritters, corn salad; if I can add fresh corn to it, I will. These fresh corn muffins are case in point.
I majorly upgrade a Jiffy Corn Muffin Mix by adding corn kernels fresh from the cob and swapping the milk for extra sour cream. The result are tender, just-sweet-enough corn muffins bursting with corn flavor. The raw kernels perfectly steam as the muffins bake for bursts of freshness in every bite. And they wouldn’t be quicker or easier to make.
I eat these muffins for breakfast with jam or alongside dinner. However you serve them, just be sure to serve warm with plenty of butter!
Fresh Corn vs. Frozen Corn
You can swap the fresh corn in this recipe for a cup of frozen corn kernels. A few things to know: First, you won’t get the same fresh, sweet corn flavor as fresh corn. Second, you won’t get the same texture—frozen corn isn’t as crisp. Finally, the batter will be fairly stiff, thanks to the very cold corn.
That being said, frozen corn is a great option for convenience, and you can enjoy these corn muffins all year round, even when corn isn’t in season.
How To Make My Fresh Corn Muffins
To make 6 to 8 muffins, you’ll need:
- 1 large ear fresh corn or 1 cup frozen corn kernels
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1 large egg
- 1/2 cup sour cream
Preheat the oven to 400°F. 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.
Let the mixture sit for a few minutes while the oven finishes preheating, then fill the prepared cups of the muffin tin 3/4 full. You’ll get 6 to 8 muffins.
Bake until browned on top and a toothpick inserted in the center of a muffin comes out clean, 14 to 20 minutes. Remove to a cooling rack and cool for a few minutes before serving warm with butter.
Tweak This Recipe
For a higher-protein, lower fat muffin, swap the sour cream for a heaping 1/2 cup of cottage cheese. The muffin’s won’t be quite as tender. You can also use Jiffy’s 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 jalapeños. Either goes great with chili!
