Double Corn, Chile & Cheese Muffins

In case you’ve been hanging out at the International Space Station and are a bit behind on local events, then here’s a news flash: it’s almost time for the Balloon Fiesta. (Cue trumpets, please) That’s right, the 9-day event kicks off on October 3rd. 700 balloons flying high above the 365-acre Balloon Fiesta Park – well, let’s say it makes us here at the Chile Trail downright giddy with excitement.


And it’s not just balloons, there is the smell of roasting Hatch chiles that fills the air, making your heart sing and tummy rumble. To celebrate we’ve whipped up a batch of our favorite Double Corn, Chile & Cheese Muffins. The name says it all – a big ole kiss on the lips of cheesy, chile, corn yumminess. We’ve spiked these bad boys with chile inside and a sliver of green Hatch chile on top along with an extra sprinkling of cheese (as you do).

It’s – if we say so ourselves – mighty fine. So you see at the Fiesta. We’ll be dressed in something subtle and understated (perhaps the purple and orange stripes with matching glasses and shoes?). Sartorial suggestions always welcome but seldom followed.

Double Corn, Chile & Cheese Muffins

Makes 12 muffins

1 cup + 1 Tbsp milk

1 cup cornmeal

1 ½ -2 Tbsp Los Chileros Hatch Salsa mix

1 ½ cups all-purpose flour

1 Tbsp baking powder

½ tsp salt

2 large eggs, lightly beaten

½ cup vegetable oil

1 cup shredded cheddar cheese

½ cup corn kernels

1 package of Los Chileros Green Chile

Preheat the oven to 425°. Grease 12 muffin cups or line with cupcake liners.

In a medium bowl, mix together the cornmeal, chile salsa mix and milk. Set aside to soak.

ingredient2Sift together the flour, baking powder and salt in a large bowl. Add the eggs and oil to the cornmeal mixture and stir to combine. Add the dry mixture (flour) to the wet (cornmeal) and stir just until incorporated – don’t over mix. Fold in the corn and half the cheese (1/2 cup).

prep 1

Divide the batter evenly between the 12 muffin cups. Sprinkle with the remaining cheese. Place in the preheated oven and bake for about 20 minutes until golden brown.


While the muffins are baking, place one or two of the dried green chile into a pan and cover generously with water. Bring to a rapid boil. Remove from heat and let stand for five minutes. Drain the rehydrated chiles and set aside.


As soon as you remove the muffins from the oven – while the cheese is still meltingly hot – place a thin strip of chile on top and serve hot or at room temperature.