First Step: Finely grate the zucchini, sprinkle it with ½ teaspoon salt, mix, and let it sit for about 20 minutes to draw out excess moisture.

Second Step: Squeeze the excess liquid out of the zucchini thoroughly, aiming for ¾ to 1 ½ cups of prepared zucchini, then preheat the oven to 375°F and spray a nonstick muffin pan with cooking spray.

Third Step: Thinly slice the 3 green onions and set them aside. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cornmeal, 1 tablespoon baking powder, and 1 teaspoon salt.

Fourth Step: In a large bowl, whisk the ½ cup melted unsalted butter and ⅓ cup honey, then add ¾ cup whole milk and 2 large eggs until smooth.

Fifth Step: Combine the dry ingredients with the wet ingredients until just mixed; some lumps are okay to keep the muffins tender.

Sixth Step: Gently fold in the prepared zucchini, sliced green onions, ¾ cup fresh corn kernels, and ½ cup shredded white cheddar cheese.

Seventh Step: Spoon the batter into the muffin pan, filling the cups about ¾ full, then bake for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Eighth Step: Rotate the pan halfway through baking for even browning, then cool the muffins on a wire rack immediately to prevent sogginess. Best served warm, with prep time about 20 minutes, cook time 18-22 minutes, and total time approximately 40 minutes.