Corn-centric recipes have been all over the food blogs this week, and I’ve posted a few myself. I wanted to chill out on the corny posts, but I had to use up my leftovers, so here goes:
Mexican corn muffins
1/2 cup cilantro-lime corn (you can also just use regular sweet corn)
1 cup masa
2/3 cup water
1/2 teaspoon baking soda
1 teaspoon cumin
1/4 cup shredded cheese, divided in half
2 tablespoons butter, softened
½ teaspoon ancho chile powder
1 teaspoon salt
Preheat the oven to 375 degrees. Combine ingredients, using half of the cheese (1/8 cup). The dough should be close to the consistency of cookie dough. Spoon dough into a muffin tin (I made cute little mini ones). Sprinkle muffins with the remaining cheese.
Bake for about 15-25 minutes—the bigger the muffins, the longer you’ll need to keep them in.
Paired with my shredded chicken they were the perfect hangover cure.