So I’m a little corny…

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


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You’ll need:

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.


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Bake for about 15-25 minutes—the bigger the muffins, the longer you’ll need to keep them in.


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Paired with my shredded chicken they were the perfect hangover cure.


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