Summer Fest: Fresh Corn Muffins

Week five of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplant, peaches, cucumbers and cherries. Now we're on to a new crop: corn. Yes, I turned on my oven. It was worth it though to work sweet summer corn into a classic corn muffin recipe. These savory corn muffins are a great accompaniment to any summer dish but since I prefer to snack all day, I made them miniature. You can pick up corn right now from your local farmers' market, but there should also be plenty in stock at the supermarket.
By: Cameron Curtis
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Week five of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplant, peaches, cucumbers and cherries. Now we're on to a new crop: corn.

Yes, I turned on my oven. It was worth it though to work sweet summer corn into a classic corn muffin recipe. These savory corn muffins are a great accompaniment to any summer dish but since I prefer to snack all day, I made them miniature. I saved time by using a corn muffin mix in this recipe because I knew I was going to get the sweetness from the fresh corn and a moist texture from adding sour cream to the mixture.

You can pick up corn right now from your local farmers' market, but there should also be plenty in stock at the supermarket.

I prefer to shuck my corn at the market instead of bringing all of the silks home.

Combine the corn kernels with corn muffin mix, garlic, jalapeno and a little cayenne pepper. Then fill muffin tins 3/4 full. Bake until golden brown.

Fresh Corn Muffins
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups fresh corn kernels, uncooked
3 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon cayenne pepper
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Preheat the oven to 375 degrees F. Grease muffin tin.

In a large bowl combine the muffin mix, corn, garlic, jalapeno and cayenne pepper. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Fill muffin tins about 3/4 full. Bake until golden brown or 15 minutes.

Get more:
More Corn From Family and Friends:

Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint

Zaika Zabardast: Fresh Corn Risotto
What's Gaby Cooking: Spicy Corn Salsa
Food for 7 Stages of Life: Corn on the Cob Korma
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Virtually Vegan Mama: Thai Corn Soup
Spices N Aroma: Corn Pilaf
Cooking With Books: Corn Favorites
Glory Foods: Skillet Corn Muffins
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