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5 Recipes for Leftover Corn on the Cob

Mini Corn Muffins

Corn muffins are the perfect complement to a plethora of dishes -- barbecue ribs, chili and marinated chicken. They're even delicious crumbled up over a salad in place of croutons. And what makes these mini corn muffins delicious is they use whole corn kernels in addition to cornmeal -- and they're simple to make. The recipe starts with a corn muffin mix, but is doctored up for a moister, fresher side item. If you don't have a mini muffin pan, you can always make these in a standard muffin pan. You'll just need to keep an eye on them, as they'll need to bake a bit longer.

Cook Time 15 minutes

Prep Time 12 minutes

Yield 24 to 28 mini muffins


  • 8 1/2 oz package of corn muffin mix
  • 1/3 cup milk
  • 1 egg, beaten
  • 3/4 cup finely shredded cheddar cheese, divided
  • 1 large ear of corn, kernels cut from cob


  1. Preheat oven to 375 degrees Fahrenheit. Spray mini muffin tin with nonstick cooking spray.
  2. Combine corn muffin mix, milk and egg in medium bowl until blended. Stir in corn and 1/2 cup cheese.
  3. Spoon 1 tablespoon batter into each muffin cup. Top with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Serve warm.