These Jalapeño Grilled Sweet Corn Muffins are summer perfection, showcasing kernels of in-season corn, fresh and tender and sweet.
August is always bittersweet for me. While it’s still warm and sunny and all things summer-wonderful, I can’t help but feel the pull of school starting up again for our girls. My head has to remind my heart almost daily to simply enjoy the present moment, to cherish these days while our daughters are still living under our roof.
One thing that always brings our family together and helps us feel connected and alive to life is good food. Whether it’s just our family of four at the table or we’ve invited a backyard full of friends and family to join us, nothing beats a fun and tasty menu of dishes to gather around.
These Jalapeño Grilled Sweet Corn Muffins are summer perfection, showcasing kernels of in-season corn, fresh and tender and sweet. Add this recipe to your menu soon and enjoy every last bite of this fabulous summer season.
* This post is sponsored by Land O’Lakes.
If you know me at all, you know that I don’t need an excuse to throw a few ears of sweet corn on the grill. Every week, all summer long, you can find some on our table. Eaten straight off the cob with sweet, creamy butter and a sprinkling of salt, or cut off the cob for a fun addition to tacos and salads, sweet corn is one of my very favorite things about summer.
I found a new way to incorporate those sweet, crunchy kernels into a side dish that our whole family enjoys. With a bit of cornmeal and sour cream stirred into the batter, along with cheddar cheese, jalapeño, red onion, and sweet corn, these jalapeño grilled sweet corn muffins are big on flavor.
A bonus for me with this recipe was finding another way to incorporate jalapeños that didn’t have our daughters pushing away their plates, afraid of the peppers’ heat. With each batch I make, I first taste-test the heat of the jalapeños. If they’re on the mild side, I add the full amount from the recipe. If the jalapeños are packing more heat, I simply pull back and don’t use as much. And I chop the peppers real small, so there is never a huge piece of fire on the tongue. Our girls go back for a second muffin every single time.
I’m loving Land O’Lakes, Inc.’s new tagline: Add a Little Good™. This phrase obviously speaks about incorporating goodness at the table, but also reminds us to have good on our minds and in our hearts, to be a positive influence in this world.
Land O Lakes® Butter is featured in two different ways in this recipe. There is a half stick of unsalted butter in the batter, lending beautiful sweet cream flavor throughout. And then Land O Lakes® Butter with Canola Oil is served alongside the warm-from-the-oven muffins, for spreading on as you please. Because I believe that every muffin in the world (no exceptions) deserves a little spread of butter.
The Spreadable Butter with Canola Oil is just the perfect topper for these muffins. With only 3 real ingredients, it gives you the fresh butter taste you love with the spreadable convenience you want, straight out of the refrigerator.
I like to serve these grilled sweet corn muffins with almost anything that comes off the grill, especially when there’s barbecue sauce involved. The muffins are also quite wonderful served with a fresh green salad and fruit, for a light, colorful lunch. And can you just imagine what these sweet corn muffins would taste like with a bowl of my end-of-summer chicken chili? I simply cannot wait to try it!
Jalapeño Grilled Sweet Corn Muffins
Ingredients
- 1.25 c. all-purpose flour
- ½ c. yellow cornmeal
- 2 tsp. baking powder
- ½ tsp. kosher salt
- ¼ tsp. baking soda
- ¼ c. Land O Lakes® Unsalted Butter softened to room temperature
- ¼ c. sugar
- 2 large eggs
- ½ c. light sour cream
- ½ c. milk
- 2 oz. shredded cheddar cheese
- ¾ c. grilled sweet corn kernels plus additional for sprinkling over the top
- 2 T. seeded and finely chopped jalapeño plus additional for sprinkling over the top
- 1 T. finely chopped red onion plus additional for sprinkling over the top
- Land O Lakes® Butter with Canola Oil for spreading on muffins
Instructions
- Preheat oven to 425° F.
- Line a regular sized muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda. Set aside.
- Add butter and sugar to a large bowl and beat at medium speed with an electric mixer until creamy, scraping bowl a couple times. Add eggs, one at a time, beating well after each addition. Add sour cream and milk and beat on low speed until incorporated. Add bowl of dry ingredients and beat on low speed, just until incorporated. Add cheddar cheese, corn, jalapeño, and onion. Fold in with a rubber spatula, taking care to not over mix.
- With a scoop or large spoon, divide batter between the twelve muffin cups. Then sprinkle some additional corn, jalapeño, and red onion over the top of each muffin.
- Bake for 16 to 17 minutes, or until muffins are puffed up and golden. Remove from oven and let sit for two minutes. Then remove to a rack to cool. Serve slightly warm with Butter with Canola Oil.
Notes
Nutrition Information:
I am honored to partner with Land O’Lakes again this year to share new recipes from our kitchen using Land O Lakes® Butter. This post is sponsored by Land O’Lakes. ADD A LITTLE GOOD is a trademark of Land O’Lakes, Inc. All opinions are my own.
I could eat these for breakfast, lunch, and dinner. They look absolutely amazing.
Um, yes. I’m so in on this one!
Isn’t corn season in the midwest just the best?? This is gorgeous!
These look amazing! We will have to try out this recipe… my family would love it!
xo Jess
Thanks, Jessica. Happy Weekend to you!
It looks super colorful and healthy too! can’t wait to try this recipe, loving he jalapenos in it! :)
The jalapeños are definitely fun. Thank you!
These look amazing, sadly I only got stalk of corn in the garden this year but on a plus side, I did get lots of Jalapeno’s…..I’m going to make these and I can’t wait. Thanks for the recipe.
Sorry to hear about your garden. I hope you like these muffins. Thanks, Samantha!
I could eat corn muffins all day long!!
You and my kids, both. They’ll eat them breakfast, lunch, and dinner! Happy Weekend, Gerry!
Love that you grill the corn before adding it to the batter! These look so good!
Just adds a little somethin’-somethin’. I hear we’ll finally meet? Looking forward to seeing you in Cleveland soon! (Puzzled as to why we’ve never met right here in MN?!?!)
I love the flavor combination of grilling the corn and adding the jalapeño. Can’t wait to try this with chili! Yum
I’m making my end-of-summer chili this weekend, as I see our forecast is taking a dive. These muffins will be a must-make, too!
oh, I love this way to use up summer corn! The spicy kick with the corn is a great combo :)
Thank you, Gina. It’s “Operation: Eat All the Sweet Corn” during these last weeks of August!
Mmmmm!! I adore sweet corn and am always looking for ways to jazz it up! Love these muffins!
Thank you, Lauren. We’re making another batch this weekend!
Sweet corn is also one of my fav things about summer and I haven’t eaten enough of it this summer! I need to try these muffins!
There’s just nothing like summer sweet corn. Thanks, Sarah – have a great weekend!
Your daughters are so lucky to have you as their mother! It’s not exactly easy to slow down and cherish the last few days of summer… If only time stood still! ;) Your muffins look absolutely amazing!! Those spicy bits of jalapeño, those fresh bits of corn… And the butter! My mom basically treats butter as its own food group, at least when it comes to slathering on warm muffins or slices of coffee cake. I bet each Land O’ Lakes product tastes incredible and truly makes these muffins unbelievably good!
I feel like butter is its own food group, too. Ha! Thanks, Amy. Have a great weekend! (And thank you for your kind words about being a mom…I always say it’s the toughest job in the world, but also the most rewarding.)
Ooh, these are no ordinary corn muffins! I love all your yummy, flavorful additions!!!
Thank you so much, Liz – have a great weekend!
Hey girl these little things look amazing! Yummy!
Thanks, Shawnna! Happy Friday!
Every since moving to the States and being introduced to corn bread, I am OBSESSED with it. Also in love with grilled corn…so together? BOOM. Need these!
Thanks, Taylor. Cornbread goes so well with so many meals. But my favorites are with anything grilled and slathered in bbq sauce or with a bowl of chili. SO GOOD!
Well, these look amazing!!!
Thank you so much, Bridget!
So awesome! Love the pics.
Thanks, Matt!
This is beyond perfect for our family — I always have grilled corn and make sure to have extra for leftovers for recipes like this one! As for the bittersweet end of summer, sigh, I felt that sadness today as my kids started school. Where did summer go?
Thanks, Liren. Wishing you a great school year!
Wow! What spectacular muffins, Brenda. The flavor combination is totally up my alley too :)
Thank you, Joanne!