Tuesday, July 2, 2013

corn & green chile corn muffins

fresh corn....one of the joys of summer.  frankly, nothing beats just-picked ears of corn, freshly shucked and grilled on the barbecue.  but this is corn week at food network's summerfest and recipes are required.  i admit that i was struggling for ideas....but corn muffins are a year round favorite in my house so i thought maybe i could add fresh corn to the batter.  i mentioned this to peter whose eyes lit up and said "you should add green chile too!"  i did...and the rest is history. brilliant.

these muffins are amazing with new mexican green chile and fresh, in-season corn.  frozen chile and corn can be used out of season to ensure you can make these muffins year round.  perfect with soup, chile, salad, at breakfast with eggs, beans, many, many dishes. try them hot from the oven with butter and honey...a great afternoon snack with tea. we had them last night with roasted salmon, asparagus and...you guessed it...corn on the cob.  perfect summer dinner.  enjoy!

fresh corn & green chile corn muffins
(makes 12 muffins)
extra virgin olive oil
1 1/4 cups yellow cornmeal, medium grind
1/2 cup white whole wheat flour**
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large egg
1 cup coconut milk
1 tbsp honey
1/4 cup extra virgin olive oil
3 tbsp fresh new mexican green chile, peeled, seeded and chopped (or use frozen, see resources)
3/4 cup fresh corn, freshly shucked if possible (organic frozen corn can be used out of corn season)

preheat oven to 425 degrees.  add paper liners to a 12 unit muffin pan.  using a paper towel, oil the liners with olive oil.  set aside

in a large bowl. sift together the cornmeal, flour, baking powder, baking soda and salt.  in a small bowl, whisk the egg with the coconut milk, honey, olive oil and green chile. add the wet ingredients to the dry and stir together until just mixed.  stir in the corn.  distribute the cornmeal mixture evenly between the muffin cups. place in preheated oven  and bake for 20-25 minutes or until tops are golden brown.  use a cake tester in the center of a muffin and when it comes out clean the muffins are done.  i serve with butter and honey.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

other corn recipes you may enjoy:
corn, peppers & onion saute
bean & green chile pot pie with cornmeal biscuits

it is "fresh corn" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. do you have a favorite corn recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Mexican Corn Salad "Esquites" Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads
happy summer everyone!
my best,
california girl in taos

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  1. I haven't tried such muffins before that is why I consider it weird but it is very fascinating at the same time. I'm up for trying new stuff anyway so anything goes for me. :)
    - KatzGlutenFree.com

  2. thanks rachel. you can make these gluten free by substituting the w.w. flour for a gluten free baking mix. let me know if you try them.