Elote Muffins
By OcadoLife
Published on 30 July 2026
These savoury Elote Muffins are from cook and baker Crystelle Pereira and perfect for picnics. Inspired by Mexican street corn, they’re cheesy, smoky and golden – and a big hit with kids if you go easy on the chilli. This recipe makes 12 muffins.
Time and servings
35 minsTotal time
15 minsPrep time
20 minsCooking time
Ingredients
- 2 large eggs
- 150ml milk (any type)
- 100ml olive oil
- 3 limes, finely zested
- 3 tbsp hot sauce
- 50g mature cheddar, grated
- 50g parmesan, grated
- 200g feta cheese, crumbled
- 340g tin sweetcorn, drained
- 2 salad onions, finely chopped
- 60g sliced jalapeños from a jar, roughly chopped
- 30g coriander, finely chopped
- 250g self-raising flour
- 2½ tsp garlic powder
- 1 tsp chilli powder, plus extra for sprinkling
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a 12-hole muffin tin with paper cases.Step 2
In a large bowl, whisk together the eggs, milk, oil, lime zest and hot sauce. Stir in the cheddar, parmesan and 150g of the feta, followed by two-thirds of the sweetcorn, the salad onions, jalapeños and most of the coriander to make a thick batter.Step 3
In a separate bowl, combine the flour, garlic and chilli powder with a good pinch of salt and pepper.Step 4
Using a spatula, fold the dry mixture into the batter in three parts until no streaks remain.Step 5
Using an oiled ice cream scoop (or two spoons), divide the batter among the muffin cases; top with the remaining sweetcorn. Bake for 25 mins until golden on top and a skewer comes out clean. Leave to cool in the tin for a few mins, then transfer to a wire rack to cool fully.Step 6
Top with the remaining feta, coriander and a pinch of chilli powder before transporting to your picnic. Chill leftover muffins in an airtight container for up to 3 days.