From the kitchen of One Perfect Bite...These muffins would be a wonderful addition to any summer barbecue. I've altered Dorie Greenspan's famous Corniest Corn Muffins recipe slightly, but only to make the muffins a bit more savory and able to stand up to vinegar or smoky tomato based barbecue sauces. The muffins are quite easy to prepare and they come together quickly without any special equipment, save for a bowl and spoon. Mexicorn is available in cans and you may be able to find it in the freezer case of large grocery chains. Because it is so easy to prepare, I usually make my own, and I'll be sharing that recipe with you later this week. If you have not yet tried Dorie's original recipe, I do you'll remedy that by substituting a cup of corn for the Mexicorn in the recipe below. Whichever way you go, I know you'll love these muffins. Here is how they are made.
