I love making some corn muffins to go as a side for lots and lots of different kinds of meals. While I usually make them plain there are a few ways to jazz up these simple muffins into something unforgettable.
In this recipe classic cornbread gets a dose of Mexican flair with the addition of some of the same toppings you would find on grilled street corn, also known as elote. Cheese, spices, and some whole kernels of corn transform these muffins into something really special. And, you only need some cornbread mix to start this recipe off.
If you were ordering some street corn they would slather the hot cobs of corn in mayonnaise and then add lots of seasonings and some cheese to top it off. And that’s exaclty what we’re adding to the mix, too!
By blending in some mayonnaise you add moisture to the batter. But, it’s not an overwhelming flavor in this mix, so don’t worry about that. Some canned corn also adds a lot of moisture and flavor. You can use frozen corn (thawed) or leftover cooked corn if you wish instead. These muffins turn out great no matter which one you use.
For the spices we’re adding in cumin, lime, garlic, and chili powder for a lot of flavor packed into each bite. It’s a savory and complex combo that’s also very fresh tasting. All this adds up to a very “more is more” experience with these muffins- as one is never enough!
There’s also some cilantro, some queso fresco, and some cheddar in the batter as well. It’s honestly so full of flavor that it will steal the show at the dinner table. Sorry main dish, the spotlight is on this elote cornbread tonight!
If you love all things corn or Tex-Mex then you’ll definitely enjoy these muffins as much as my family has!
Elote Street Corn Muffins
Makes 12 muffins
20m prep time
30m cook time
- 1 (15 oz) box cornbread mix
- 1 egg
- 3 tablespoons unsalted butter, melted
- 3/4 cup buttermilk
- 1/4 cup mayonnaise
- zest of 1 lime
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin powder
- 1/8 teaspoon salt
- black pepper to taste
- 1 cup Mexican canned corn, drained
- 1/4 teaspoon grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled queso fresco
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 350˚F. Combine cornbread mix with egg, butter, buttermilk, mayonnaise, lime zest, chili powder, onion powder, garlic powder, cumin powder, salt, and pepper. Stir until no lumps remain.
- Fold corn, cheeses, and cilantro into batter. Fill greased muffin tin cups 2/3 of the way full with batter. Bake for 25-30 minutes. Allow to cool for 10 minutes before serving.
Recipe adapted from Sassy Mama/News 9.