Corn Muffins with Roasted Corn

One of the first muffin recipes I shared last year, Corn Muffins made with stone ground cornmeal always a favorite of the family just got so much better.  This past weekend, we roasted corn on the cob on the grill and had an extra ear left over.  What a great idea to mix that fire roasted corn into my basic corn muffin recipe.

To roast the corn on the grill we soaked the corn in the husk in cool water for about an hour before grilling it.  Roasting the corn takes some patience.  You need to keep turning the corn till it the husk is evenly blackened.  The corn steams as it is roasted.  Let it rest a few minutes before working on the ears.  Begin by holding the open end with a towel .  Using a large knife cut through the husk and  corn cob taking off the stem end completely.  Holding onto the corn with the towel, hold it upright with the open end down.  The corn will slip out of the husk and most of the silk will stay in the husk.  You may have to remove some of the silk strands that remain on the cooked corn cob.  You can also cook the corn in a microwave using the same “cooked in the husk” method but you will not get that roasted flavor.

Remove the corn from the cob by cutting it off the cob holding the ear vertical; use a sharp knife to cut down along the cob.  Then gently break the kernels apart with a fork.  One ear of corn should yield about one cup of corn kernels.  The addition of roasted corn to this corn muffin recipe is just fantastic.  It has a sweeter flavor, a more complex texture and an almost nutty quality to the flavor. Absolutely addicting.

 

Corn Muffins with Roasted Corn

Makes 8 – 10 muffins

  • 1/3 cup sugar
  • 1 cup flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 up cornmeal
  • 1 cup roasted corn kernels
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter, melted

Directions:

  1. Pre-heat oven to 425F.  Line muffin tins with paper liners or lightly grease and flour muffin tins and set aside.
  2. In a large mixing bowl, sift flour, baking powder, sugar and salt together.  Stir in cornmeal and corn kernels and set aside.
  3. In another mixing bowl, lightly beat egg and mix with milk.
  4. Add wet ingredients to dry ingredients then gently stir in melted butter just till incorporated.
  5. Using a scoop, fill muffin tins ¾ full and bake in well-greased pan in 425F oven for about 20 minutes.
  6. Enjoy!20180802_135236

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