Fresh Corn Muffins

Preheat the oven to 400°F. Line a muffin pan with liners or spray with cooking spray.

Prepare the muffin batter - Shuck the corn and remove the silks. Slice the kernels off the cob into a medium mixing bowl along with any juice from the cob. Add the baking mix, egg, and sour cream. Use a wooden spoon or rubber spatula to mix just until combined and no streaks of sour cream remain.

Let the batter sit - Let the mixture sit for a few minutes while the oven finishes preheating, then fill the prepared cups of the muffin tin 3/4 full. You'll get 6 to 8 muffins.

Bake - Bake until browned on top and a toothpick inserted in the center of a muffin comes out clean, 14 to 20 minutes. Remove to a cooling rack and cool for a few minutes before serving warm with butter.