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Elote Muffins

By OcadoLife
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. …
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Time and servings

Total time
Prep time
Cooking time

Ingredients

15 total
  • 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

6 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6 and line a 12-hole muffin tin with paper cases.

  2. 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.

  3. Step 3

    In a separate bowl, combine the flour, garlic and chilli powder with a good pinch of salt and pepper.

  4. Step 4

    Using a spatula, fold the dry mixture into the batter in three parts until no streaks remain.

  5. 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.

  6. 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.