Zucchini and Roasted Corn Muffins

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These Zucchini and Roasted Corn Muffins are the perfect combination of savory and sweet.

Ingredients

1 small (8 ounces/225 grams) zucchini, unpeeled, grated
1 1/4 teaspoons (5 grams) kosher salt
2 cups (285 grams) fresh or frozen and thawed corn kernels
2 tablespoons (28 grams) unsalted butter
2 tablespoons (25 grams) sugar
one stick (113 grams) cold unsalted butter, cut into small cubes
1/2 cup (100 grams) sugar
1/4 cup (63 grams) Greek yogurt
2 large room temperature eggs
1 teaspoon vanilla
Zest of one lime
2 cups (250 grams) all purpose flour
1/2 cup (90 grams) fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons (6 grams) kosher salt
3/4 teaspoons chili powder (I used chipotle chile powder)
3/4 teaspoons coarsely ground black pepper