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June is here! And by the 21st of June, summer will have officially started - now that sounds like heaven. Warmer days are finally here again! But with summer, something else is here too...corn! Fresh corn is finally available so why not use it to whip up a light dinner?
I know that baking anything during dinnertime seems somewhat ambitious but these corn muffins are super easy to bake. The batter only takes about 10 minutes and within 30, you have a delicious side dish your family will love. P.S. corn muffins are delicious as leftovers for breakfast - just reheat and slather on some butter or jam.
With Shavuot coming next week, this is the perfect time for some dairy delicious foods. And like I already said, they don’t take long to make so what are you waiting for?
So far, I have already shared a savory muffin recipe and sweet potato muffins recipe, and this corn muffin recipe can be added to the Shavuot table so you can create a variety of savory muffin flavors.
For anyone who wants to make this recipe non-dairy, just use non-dairy milk and non-dairy sour cream. So easy! That’s why I love this recipe, it is so versatile.
To add summer colors and a delicious flavor, I added red bell pepper, chive and garlic; however, you can change up the herbs, color of the pepper, and so on.
To bake the muffins you can use muffin cases or a muffin tin, I prefer using silicone muffin molds because I find it easier to bake with.
I garnished the muffins with sesame seeds, however you can garnish with any seeds that you like or you can also leave it without garnish. See, a recipe that you can create for your taste!
If you have a lot of corn, last year I shared a recipe for corn patties check it out here.
Here is the recipe for these yummy corn muffins: