Steam fresh corn ears (3) for 10 minutes. If using frozen corn, prepare and pat dry. If using canned corn, drain and measure out 1 1/2 cups.
Preheat oven to 400° Fahrenheit.
Spray a muffin tin generously with non-stick spray or rub muffin tin with butter generously.
Process corn in a food processor until it is chopped, but NOT mushy.
Whisk together the dry ingredients in a small bowl.
Combine the wet ingredients in a larger bowl.
Add the dry ingredients to the wet ingredients and combine.
Full muffin tin wells 3/4 of the way with batter.
Bake for 20-23 minutes or until muffins are firm and golden brown. I recommend checking them right at the 20 minute mark.
Allow muffins to cool before removing them from the tin. Enjoy with butter and honey.