Step 1

Preheat the oven to 350° F.

Step 2

Beat the eggs in a small bowl and set aside.

Step 3

Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like how whole kernels look in your pan de elote, set aside about ¼ cup before puréeing.

Step 4

Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the baking powder, masa harina, and salt, and purée until well-incorporated. Fold in the reserved kernels (if using).

Step 5

Line a muffing tin, pour in the batter, and bake for about 30 minutes, or until golden brown.

Step 6

Remove the muffins from the oven, and allow to cool in the tin for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.