Hands-on Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Makes about 4 dozen
Photo: Iain Bagwell; Styling: Buffy Hargett Miller    

How to Make It

Step 1

Preheat oven to 350°. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.

Step 2

Bake at 350° for 20 minutes. Cool 10 minutes.

Step 3

Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.

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