June O’s Mexican Street Corn Donut SECRET Recipe

From the kitchen of June O’s Donuts, Portland, Oregon
Featured in The Bluebell Detective Agency by Mo Montgomery

 This donut is a fan favorite at June O’s, sweet, golden, and just the right amount of Portland weird. Inspired by the flavors of Mexican street corn but with a cozy twist, this version skips the savory toppings and leans into comfort.

Makes: 6-12 donuts, depending on the size of your donut pan

______________________________________________________________________________

Ingredients

·         1 package Krusteaz Honey Cornbread & Muffin Mix (if you use another brand, just make sure it’s sweetened)

·         2/3 cup milk

·         1/3 cup vegetable oil (or melted butter)

·         1 egg

·         Optional: 1–3 tablespoons finely crumbled cotija cheese (for a subtle savory note)

·         Butter icing glaze:

o    2 tablespoons melted butter

o    1 cup powdered sugar

o    1–2 tablespoons milk

o    ½ teaspoon vanilla extract

·         Optional: A light dusting of chili powder or smoked paprika for color and warmth

_____________________________________________________________________________

Instructions

1.      Preheat oven to 375°F (or 350°F for a donut pan). Lightly grease your pan.

2.      Mix together the cornbread mix, milk, oil, and egg until just combined, don’t overmix.

3.      Spoon or pipe the batter into the donut pan, filling each cavity about two-thirds full.

4.      Bake for 10–12 minutes, until golden and firm to the touch. Cool slightly on a rack.

5.      Make the glaze: In a small bowl, whisk together melted butter, powdered sugar, milk, and vanilla until smooth. Let the donuts cool for about 5–7 minutes after baking, they should be warm to the touch, not hot.

6.      Dip or drizzle the warm donuts with the glaze. Add a whisper of chili powder or smoked paprika on top if you’re feeling bold.

Enjoy warm, preferably while pondering a mystery or eavesdropping on suspicious neighbors.