3tablespoonsneutral oil(such as canola or grapeseed)
Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
Place corn in a mini food processor and pulse a few times.
In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.
Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.
Let the muffins cool in the pan for a few minutes, serve warm or cold.