Step 1: Make cornbread batter
Preheat oven to 400 degrees. In a blender, puree corn and set aside. Grease a medium cast iron skillet with butter. In a medium bowl, combine cornmeal, Mexican Street Corn Seasoning, sugar, Mayan Sea Salt, and baking soda. In a separate medium bowl, combine buttermilk, egg, and pureed corn. Add wet mixture into dry mixture and stir until just combined. Fold in diced jalapeno and green bell pepper. Pour mixture into skillet.
Step 2: Make cream cheese swirl
With an electric beater, beat cream cheese and sugar until smooth and lightly whipped. In a separate bowl, combine sour cream, cornstarch, Mayan Sea Salt, and egg yolk. Slowly beat sour cream mixture into cream cheese mixture until well combined and smooth.
Step 3: Swirl and bake
Use a spoon to dollop cream cheese swirl mixture evenly over cornbread mixture. With a toothpick, swirl mixtures together without mixing them completely to create a marbled effect. Bake for 20 to 25 min. or until a toothpick inserted into center comes out clean. Garnish with green onion and red bell pepper.